Zucchini and Chocolate Chip Muffins | The healthy lunchbox snack
Parenting is all about balance, right?
And the same goes for lunchbox snacks. You want all the nutrients, but sometimes you’ve got to tweak the way you deliver them so your tiny humans don’t catch onto the goodness hidden inside.
These Zucchini and Choc Chip Muffins have been our saviour at WMBT HQ. We love making big batches before the school term kicks off so we can freeze these healthy treats as no-fuss nutrient boosters.
Our little ones have been asking for more ever since we made our first batch, totally oblivious to the green goodness within.
They’re quick and easy to make, which means you can easily fit in a speedy baking session between various weekend activities without too much disruption to your day.
Now for the lunchbox part:
Arguably the cutest and most convenient way to pack these snacks for outings is one of our popular Snackies. They’re incredibly sturdy, put a smile on your little one’s face and should be a staple in every modern family’s staples collection.
What makes them so versatile?
Pop them in your dishwasher, freezer, microwave or oven, and these silicone snack boxes will keep up with your demands. #madetolast
Makes 12
Ingredients
- 150 g (1 ½ cup) light spelt flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- 125 ml (½ cup) maple syrup
- 1 egg
- 125 ml (½ cup) coconut oil
- 60 ml (¼ cup) Greek style natural yogurt
- 1 tsp vanilla extract
- 250 g (2 cups) zucchini, grated equates to 1 medium sized zucchini
- 75 g (½ cup) dark chocolate chips
Method
Preheat oven to 180 C and line a muffin tray with We Might Be Tiny cupcake cases.
In a medium sized mixing bowl, combine flour, baking powder, baking soda, and cinnamon.
Create a well in the middle of the dry ingredients and add the maple syrup, egg, coconut oil, yogurt, and vanilla extract, and mix to combine.
Fold in zucchini and chocolate chips until incorporated.
Spoon batter evenly into cases and bake for 20 - 25 minutes or until a toothpick comes out clean.
Allow to cool.
Store in an airtight container for up to 3 days or freeze.
