The Healthiest Choc Chip Muffins - Guilt-free

We all know what it's like to hit the 2-3 pm wall and the craving for a sugar hit that will drive us from zero to hangry in less than 60 seconds.

It's often at this time when we'll make the worst choices about our health and wellbeing—having healthy whole food options that taste good are key here!

I have played with this recipe making several batches to ensure I got the ratios and flavor right.

Please, please, please don't let the zucchini turn you off giving these a go... I have a team of 6 taste testers (I'm not kidding!) I hand samples of my goodies out to ruthless foodies and ask for unfiltered feedback.

Across the board, the response was that you would never know the zucchini was in there!

If you're a chocolate lover, this choc chip raspberry muffin recipe is going to hit the spot and be a saving grace.

It’s super guilt free… as well as being flour, sugar, and dairy free.

Instructions

Step 1: Preheat oven to 180 degrees Celsius. Grease your muffin tin with coconut oil or prepare your baking paper in the molds.

Step 2: Grate zucchini and ring out all the water, I use a thin tea towel or muslin cloth to wring it out well, remove all excess water.

Step 3: Combine all of your ingredients in a large bowl and combine well. Spoon the batter into your muffin tin.

Step 4: Cook for 15-20 minutes or until a skewer comes out clean.

Step 5: Remove from the oven and place muffins on a cooling rack.

Step 6: Serve with some coconut yoghurt and a drizzle of maple syrup or sprinkle with some cinnamon. When I'm feeling a little naughty or serving it as a dessert for guests I'll put a spoon of vanilla ice cream over the top.

I store the remaining muffins in an airtight container in the fridge for 3 days. You can try freezing them and defrosting in the oven as well.

Enjoy your healthy snack.

Let me know how you find them.

Kx