- Dairy free
- Diabetes friendly
- Healthier living
- High in dietary fibre
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
Loaded with zucchini and a touch of cacao, these moreish muffins are perfect for the lunch box or as an afternoon treat.
- Serves12
- Cook time30 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 1/4 cups (375g) wholemeal self-raising flour
- 1/2 cup (110g) monk fruit sweetener
- 1/4 cup (25g) cacao powder
- 2 1/2 cups (450g) grated zucchini
- 2 free-range eggs, lightly whisked
- 1 cup (250ml) oat milk
- 1/3 cup (80ml) olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 12 holes of a ⅓-cup (80ml) muffin pan with paper cases. Combine flour, sweetener, cacao and zucchini in a bowl. Combine egg, milk and oil in a jug. Stir into flour mixture until combined. Divide among the cases.
Step 2
Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Set aside in the pan for 5 mins. Transfer to a wire rack to cool completely.
Recipe tip
COOK. STORE. SAVE
Use it up: Don’t have monk fruit sweetener? Swap it for raw or brown sugar if you have either.
Zucchini and cacao muffins
- Serves12
- Cook time30 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 1/4 cups (375g) wholemeal self-raising flour
- 1/2 cup (110g) monk fruit sweetener
- 1/4 cup (25g) cacao powder
- 2 1/2 cups (450g) grated zucchini
- 2 free-range eggs, lightly whisked
- 1 cup (250ml) oat milk
- 1/3 cup (80ml) olive oil
Description
Loaded with zucchini and a touch of cacao, these moreish muffins are perfect for the lunch box or as an afternoon treat.
Method
Step 1
Preheat oven to 180°C. Line 12 holes of a ⅓-cup (80ml) muffin pan with paper cases. Combine flour, sweetener, cacao and zucchini in a bowl. Combine egg, milk and oil in a jug. Stir into flour mixture until combined. Divide among the cases.
Step 2
Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Set aside in the pan for 5 mins. Transfer to a wire rack to cool completely.