Choc-full-of-veg Muffins

INGREDIENTS

2 large eggs 

1 overripe banana, mashed

2 medium carrots, grated

1 medium zucchini, grated

¼ cup oil, I used EVOO

¼ cup maple syrup or honey

1 cup almond meal

2 tbsp buckwheat flour

1 teaspoons baking soda

1 teaspoons baking powder

1 cup raw cocoa powder

¼ teaspoon salt

¼ cup dark chocolate chips, plus more for sprinkling

METHOD

Preheat your oven to 180 degrees celcius and line a 12-hole muffin tin with liners. Set aside.

In a food processor or blender, combine eggs, banana, carrots, zucchini, maple syrup/ honey and oil - blend until smooth.

Add almond meal, buckwheat, baking powder, baking soda, salt and cocoa powder and pulse until just combined. Fold in chocolate chips.

Spoon the batter into prepared muffin cases and top with extra chocolate chips.

Bake for about 15-20 minutes, insert a toothpick and it should come out clean or at least not with wet batter.

Let muffins chill out for a few minutes before transferring onto a cooling rack - enjoy when just cool enough to eat!

Buon appetito 🍋