Chocolate Zucchini Muffins

1¼ cups flour
¼ cup cocoa powder
¼ cup sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
1 cup milk
2 eggs (lightly beaten)
¼ cup butter (melted, or use canola oil)
2 tsp vanilla extract
½ cup chocolate chips (or 1 cup blueberries)

Preheat oven to 180C. Coat a standard size muffin pan with nonstick spray. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Grate the zucchini with a box grater and squeeze as much liquid out as you can. Measure out 1 cup after this process. To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine. Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries). Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 mins, or until a cake tester inserted into the center of each muffin comes out clean. Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature. Serve muffins slightly warmed or at room temperature.

Via Yummy Toddler Food 

Raspberry muffins

2 large ripe bananas, mashed
2 cups flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
3/4 cup sugar
1/3 cup sunflower oil
1/2 cup oat milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar or lemon juice
150 g raspberries fresh or frozen (or blueberries)
small handful oats for topping (optional)

Preheat the oven to 180°C. Line a muffin tin with 12 muffin cases. Mix flour, baking powder, bi carb soda and sugar together in a large bowl. Put sunflower oil, milk, vanilla extract and lemon juice in a separate bowl or jug. Mix well. Pour into the flour and mix until just combined. Add mashed banana and mix. Gently stir in the 150g raspberries. Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin. Bake in the oven for 20 mins or until a toothpick inserted in the centre comes out clean.

Via Sneakyveg 

 

Zucchini Muffins

1/2 cup (120ml) vegetable oil
1/2 cup (100g) packed brown sugar
1/2 cup (100g) sugar
1 large egg
2 tsp pure vanilla extract
1 cup (130g) shredded zucchini (lightly blotted)
1 and 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup (180g) sultanas or semi-sweet chocolate chips (or chopped nuts) 

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Set aside. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sultanas/chocolate chips (or nuts) together in a large bowl until thoroughly combined. Pour into wet ingredients. Gently whisk until just combined; do not overmix. Batter will be semi-thick. Grease a 12-count muffin pan, spoon the batter evenly into each, filling 3/4 full. Bake at 180C for 20mins or until a toothpick inserted in the centre comes out clean. (Mini muffins 11-13mins).

Options:
Make as a Zucchini bread in a loaf tin. Add streusel on top as in Sally's Baking Addiction or use her Easy Zucchini Muffins recipe.

Via Sally's Baking Addictions

Black Bean Brownie Muffins

60g butter (or coconut oil)
1/2 cup chocolate chips
1/3 cup sugar (or maple syrup/honey)
1 tsp vanilla extract
400g can black beans (rinsed and drained)
2 Tbs cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 cup whole wheat flour

Preheat the oven to 180C. Melt butter and chocolate chips in a heat-safe bowl in the microwave. Remove from microwave and stir together until blended together. Add the chocolate mixture to a food processor with the rest of the ingredients except the flour. Blend well. Pulse in the flour. Divide the batter among muffin cups. Flatten a bit with a spoon. Bake for 10-12 mins or until firm to the touch. Let cool fully in fridge before serving.

Makes 12 regular muffins or 24 mini muffin bites.

Via

Savoury Yoghurt & Spinach Muffins

 2 1/2 cups SR flour
1 tsp garlic powder
2 eggs, lightly whisked
1/3 cup vegetable oil
2 cups greek yoghurt 
1 cup baby spinach leaves, shredded
2 spring onions, sliced
1 cups shredded tasty cheese (plus extra for topping)

Preheat oven to 180°C. In a large bowl, whisk together eggs, oil and yoghurt. Add flour and garlic powder to mixture and fold to combine. Fold through spinach, onion and cheese. Spoon mixture into a greased 12-hole, muffin pan. Top with extra cheese. Bake for 20 mins or until golden.

Via Woolworths 

Savoury Muffins

 

1 medium Zucchini, grated
1 medium Carrot, grated 

1/4 cup Frozen Peas

1/4 cup Frozen Corn

1 cup Cheddar Cheese, grated 

1/2 cup Milk

1/4 cup Plain Greek Yoghurt 

1/4 cup Olive Oil 

2 Eggs 

2 cups Plain Flour 

3 tsp Baking Powder 

Preheat oven to 180C. Squeeze all the juice from zucchini and carrot. Combine with peas, corn, cheese, milk, yogurt, olive oil and egg. Fold combined flour and baking powder into wet ingredients, until just combined. Spoon the mixture, equally, between a greased 12 hole muffin tray sections. top with more grated cheese (optional). Bake for 20-25 mins.

 

Use any vege combination. Capsicum goes really well. Add mixed herbs.

 

via 

ABC Muffins

1 medium apple, grated, pureed or diced (1/2 cup pureed) 

1 sml-medium carrot, grated (3/4 cup) 

1 sml banana (1/2 cup mashed) 

2 eggs 

1 tsp vanilla 

3 Tbs melted butter or oil (optional) 

1 ¼ cup flour 

1.5 tsp baking powder

Sultanas (optional)

Mash banana with a fork. Add eggs, vanilla, and butter/oil. Add apple and carrot to the other wet ingredients. Beat together until smooth, yellow and a little frothy. Add the flour and baking powder. Beat for a further 30-60 seconds to make a well-mixed batter. Portion into an oiled muffin tin. Mix makes 12 standard sized muffins or 30 mini muffins. Bake at 180C for 25-30 mins for standard sized muffins (or 15 min for mini muffins). These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Good for baby led weaning to have of hand as a healthy snack.

Use equivalent of any fruit or veg combo. (4 cups)

via My kids lick the bowl

Almond Meal Banana Muffins

2 eggs
2-3 ripe bananas
3 Tbsp honey
3 Tbsp milk
1 tsp vanilla
1 tsp baking powder
1 cup almond meal
1/2 cup flour
banana chips

Preheat oven to 180 C. In a large bowl mash bananas. Add eggs, honey, baking powder, vanilla, milk and stir. Add almond meal and flour and stir once more. Spoon into greased muffin tins and top with banana chips. Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.

Banana Muffins

2 cups plain flour
1 tsp baking powder
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
2-3 ripe bananas
2 Tbs honey
1/2 cup chopped walnuts

1/4 cup banana chips, optional

Preheat oven to 200C. Grease 12 cup muffin tin. Sift flour and baking powder in a bowl. Make a well. Mix milk, egg, oil, banana, honey and walnuts in a separate bowl and add to well. Mix batter until moistened but not over-mixed. Spoon batter into muffin tins with ice cream scoop for uniformity. Top with banana chips. Bake for approx 15min minutes until golden brown and come out clean with tester.

Chocolate Muffins

1 3/4 cups self raising flour
1/3 cup baking cocoa
1/2 cup caster sugar
125g butter or margarine, melted, cooled
2 eggs
185ml can Carnation light & creamy evaporated milk
1 tsp vanilla extract
1 cup dark chocolate bits
cocoa, extra

Preheat oven to 180°C. Line twelve 1/3-cup capacity muffin pans with large paper cases. Sift flour and cocoa into a bowl. Add sugar and stir until well combined. Whisk butter, eggs, evaporated milk and vanilla in a large jug. Add milk mixture to flour mixture and stir until just combined. Gently fold through chocolate bits. Do not over mix. Spoon the mixture evenly into prepared paper cases. Bake for 15 to 20 mins or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool. Serve lightly dusted with cocoa.