Here at The Veggienauts Club HQ we put a lot of thought into including the very best recipes in our monthly subscription boxes. That means a lot of testing, a lot of eating and the occasional one that gets away.
These not-so-secret ingredient muffins almost made it into this month's (May) SPINACH box, but we weren't sure how to categorise them. Yes they contain spinach, but they're also packed with brilliant beetroot which adds moisture, fibre and all sorts of vitamins and minerals.
There's so much to love about these chocolate muffins. They can be made in minutes using a blender. They're packed with good-for-you ingredients. And they taste rich, chocolaty and delicious.
Make sure to include your little one in the making process - they'll learn essential cooking (aka life) skills and also see the veggies going in, so important for familiarisation.
1 ripe banana
1 small raw beetroot, scrubbed
generous handful baby leaf spinach
30ml vegetable oil
1 tbsp Greek yoghurt
1 tsp cider vinegar
1/2 tsp vanilla bean paste
75g wholemeal spelt flour
2 tbsp cocoa powder
2 tbsp soft brown sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
handful mini chocolate chips, plus extra to sprinkle
Preheat the oven to 170C fan and line a muffin tray with 8 muffin cases.
In a blender, combine the banana, egg, beetroot, spinach, oil, yoghurt, vinegar and vanilla, blitzing til smooth.
Transfer to a bowl and fold in the flour, cocoa, sugar, baking powder, bicarb and chocolate chips until just combined.
Divide batter between the muffin cases, top each with a sprinkle of chocolate chips and bake 18 - 22 mins until risen and a skewer inserted in the middle comes out clean.
Allow to cool for 5 mins then transfer to a wire rack to cool completely.