Monday, 17 June 2013

Sweet Potato, Zucchini & Chocolate Muffins

I had a great weekend. Very full of homey type things, cleaning, cooking and friends. I have relaxed a little bit with a few grains and 'chocolate' chips in these muffins, I have been squatting 4 x a week + dead-lifting &  reluctantly throwing in a few met cons during the week. So slowly but surely I'm trying to raise my macros - a la Layne Norton.

These passed the ultimate test in that James has eaten about 3 of them and hasn't noticed anything suspect. I also tried them out on a girlfriend (all be it very nervously) and she didn't seem to notice too much of a difference!

These muffins are based on the healthy foodie's version ! - I just had to use (like normal) anything left in the cupboard / fridge!

Ingredients - Makes 15:

Dry Ingredients
  • 2 cups wholemeal flour
  • ½ cup almond meal
  • 3/4 cup dark cocoa powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup milk chocolate chips
Wet Ingredients
  • 1/4 cup honey
  • 1 cup date paste (Can easily be homemade - just soften dried dates in boiling water & whiz)
  • 1 cup pure sweet potato puree
  • 2 zucchini, whizzed in the food processor
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
To be sprinkled on muffins
  • 3 tbsp finely chopped hazelnuts
  • 2 tbsp milk chocolate buttons
  1. Preheat oven to 180 degrees Celsius. 
  2. Line muffin pan (for 15 large muffins) with muffin cup & give them a light spray of oil
  3. In a small bowl mix flour, almond meal, cocoa and cinnamon, baking soda and baking powder. Mix in choc chips and set aside.
  4. In a larger bowl, mix all wet ingredients together.
  5. Add dry ingredients to the wet and mix with a wooden spoon
  6. Divide the batter between the 15 prepared muffin cups and sprinkle chopped hazelnuts and choc-chips on top. Place muffins in the oven and bake for 45 minutes. (Oven time will vary - ideally if you poke it with a knife they will come out clean!)
  7. Remove the pan from the oven and let the muffins cool in the pan for 3-5 minutes, then remove and place them on rack to cool completely.
  8. Keep refrigerated in an airtight container for up to one week.

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