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

Method:

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.