Dark Chocolate Muffins!
My twins have a mini chocolate muffin each day in their packed lunch box. As you’ll all know, having a ‘normal’ chocolate muffin is not something I’d give my kids on a daily basis (the occasional one is of course fine, I’m no health hitler!), so i’ve found a healthier version which I wanted to share.
My Mum (who’s a legend!) makes them for me in batches of 50 and then I freeze them. Each week day morning I take two out of the freezer and put them in their lunch box. By lunch time they’re perfectly defrosted. Easy or what!
This is a slightly adapted version of the original recipe that she had to make them better. Play around to see what works for you and your children, but I’ve had many clients who’ve followed this and they’ve gone down a storm!
Beetroot and chocolate muffin recipe
- Peel and grate 2 medium cooked and cooled beetroot (or courgette), put in a large bowl.
- Whisk in 3 medium organic eggs, 1 tsp vanilla extract, 175 ml (6 fl oz) coconut oil (original recipe uses sunflower oil), 2oz caster sugar (original recipe says 8oz) and 100g Dark chocolate chunks (I use a Green and Blacks 70% bar and chop it myself).
- Sift in 6oz wheat free flour and 2oz cocoa or even better cacao powder.
- Mix well together, the mixture will be quite wet and sloppy.
- Divide to fill a 12 hole muffin tin lined with paper cases. Or, divide to fill 24 fairy cake tins lined with paper cases.
- Bake at 180 degrees C (160 for oven fan) for 15 – 20 minutes until risen and cooked through.