Chocolate Carrot & Squash Muffins
Don't be fooled by all the nutritious ingredients like white whole wheat flour, fruits, vegetables and homemade yogurt - these are packed with decadent chocolate flavour and even a brownie like sugar "crust" on top!
READY IN: 40mins
SERVES: 16
YIELD: 16 muffins
UNITS: US
INGREDIENTS
Nutrition- 4
- 1⁄4cup canola oil
- 1⁄2cup non-fat Greek yogurt (or homemade yoghurt)
- 1tablespoon vanilla extract
- 1cup sugar
- 3⁄4cup brown sugar
- 1⁄2
- 2
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1cup finely shredded yellow squash, peel left on (or zucchini)
- 1 1⁄2cups finely shredded carrots
- 1
- 8
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DIRECTIONS
- Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
- In a bowl, combine the eggs, oil, yogurt and vanilla.
- Beat in the sugars and cocoa until smooth.
- Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
- Scoop the prepared batter into the muffin tins ¾ of the way up.
- Sprinkle with sanding sugar.
- Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
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