Double Chocolate (and hidden veg) Muffins
A delicious, high-protein muffin thats perfect for breakfast or a little snack during the day. Made with Greek yoghurt for extra protien, freshly grated courgette for some added moisture and fluffiness, chia and ground flaxseed for extra fiber, these are sure to hit the spot and hit the macros.
Ingredients
- 240gfreshly grated courgette/zucchiniabout 2 cups - do not drain or squeeze
- 180gplain flourTesco brand preferred
- 120grolled porridge oatsQuaker brand preferred
- 300gcaster sugarTesco brand preferred
- 43gcocoa powderTesco brand preferred
- 28gGround organic flaxseed
- 36gchia seeds3 tbsp approximately
- 2tspbicarbonate of soda
- 1.5tspbaking powder
- 1tspsalt
- 4large free-range eggs
- 250gGreek natural yogurt
- 1tbspground cinnamon
Method
- 1Pre-heat the oven to 180°C fan. Line a 24-hole muffin tin with paper cases.
- 2Coarsely grate the courgette. Do not squeeze, press or drain it. Keep the liquid released by the courgette.
- 3In a large bowl, whisk together the flour, oats, sugar, cocoa, ground flaxseed, , , , and cinnamon.
- 4In a second bowl, whisk the eggs and high-protein yoghurt until smooth. Stir in the freshly grated courgette and all its moisture.
- 5Add the dry ingredients to the wet ingredients. Fold together gently until just combined. Do not beat or overmix.
- 6Divide the mixture evenly between 24 muffin cases, filling each roughly three-quarters full.
- 7Bake for 20 minutes. Check with a skewer; if it comes out with wet batter, bake for another 3–5 minutes.
- 8Leave in the tin for 5–10 minutes, then transfer to a wire rack to cool.
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