Cocoa courgette muffins

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Serves 12
Prep 15
Cook 20
These scrumptious muffins are something to rave about! The combination of cocoa and a crunchy crumb makes them a crowd pleaser, and with hidden veg! They're a perfect lunchbox addition or afternoon snack.
  • 1 cup SanitariumTM Low GI Cocoa and Roasted Hazelnut GranolaTM plus 1/4 cup for topping
  • ¾ cup wholemeal flour
  • ¾ self-raising flour
  • 1 tsp cinnamon
  • 1/3 cup cocoa
  • 1 tsp baking powder
  • 2 medium courgettes
  • 1 large, ripe banana, mashed
  • 2 eggs, lightly beaten
  • 1/4 cup rice bran oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup good quality dark chocolate chips

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  1. Preheat oven to 180oC (170oC fan bake). Place 12 paper muffin cases in muffin tray.
  2. Place 1 cup Granola in a food processor and pulse to a rough crumb. Add Granola to flours, cinnamon, cocoa and baking powder in a bowl and mix.
  3. Grate courgettes into a clean tea towel, then squeeze out the excess moisture. Place in a large bowl along with banana and all remaining wet ingredients. Add the dry ingredients to the wet and mix until just combined, then spoon mixture into muffin cases.
  4. Mix chocolate chips with remaining Granola and scatter evenly over the muffin mix. Bake for 15-20 minutes, until a skewer comes out clean.

Nutrition Information