These Thermomix Chocolate Chip and Zucchini Muffins are a healthier twist on a favourite recipe!
I’ve been making this Chocolate Chip and Zucchini Muffin recipe created by the lovely Bernadette from Goodie Goodie Lunchbox for quite some time now, and thought I had better share how I made these yummy muffins in the Thermomix with you all!
It takes less than 5 minutes to make the batter for these Chocolate Chip and Zucchini Muffins in your Thermomix (and not that much longer either if using the conventional recipe – find the instructions here).
These Chocolate Chip and Zucchini Muffins make a yummy sweet treat for the kids, and they are also one of my favourite snacks too. This recipe will make around 18 muffins AND it’s freezer friendly – what more could you want?!
Tips for Making These Thermomix Chocolate Chip and Zucchini Muffins
- You will need one medium sized zucchini for this recipe. It’s also ok to use slightly more or less zucchini.
- If you wish to ‘hide’ the zucchini, I suggest peeling it first to remove the green skin.
- You do not need to squeeze out the liquid after grating the zucchini.
- If you don’t have cacao, you can use cocoa powder in its place.
- You can also use either dark or milk chocolate chips for this recipe.
- This recipe will make approximately 18 muffins. You can also use a mini muffin tray for this recipe, however you will need to reduce the cooking time.
- These muffins are freezer friendly.
You can find more easy snack recipes in our ThermoBliss Snacks Book – also available in a bundle pack.
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Thermomix Chocolate Chip and Zucchini Muffins
Equipment
- Thermomix
Ingredients
- 120 gram zucchini 1 medium zucchini, cut into 3cm pieces
- 220 grams greek yoghurt
- 130 grams coconut oil liquid
- 110 grams maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 300 grams self raising flour
- 30 grams cacao
- 150 grams dark chocolate chips
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line 2 x muffin trays with 18 paper cases.
- Place the zucchini into your Thermomix bowl and mix for 6 seconds, speed 6 to grate.
- Scrape down the sides of your Thermomix bowl and add the greek yoghurt, coconut oil, eggs, maple syrup and vanilla extract. Mix for 10 seconds, speed 4.
- Scrape down the sides of your Thermomix bowl and add the self raising flour and cacao. Mix for 12 seconds, speed 4 to combine.
- Add 100 grams of the chocolate chips and use your spatula to stir them through.
- Divide the mixture between the paper cases and sprinkle with the remaining chocolate chips.
- Place the muffin trays into your preheated oven and bake for 15 – 18 minutes or until cooked through when tested with a skewer.
Notes
- You will need one medium sized zucchini for this recipe. It’s also ok to use slightly more or less zucchini.
- If you wish to ‘hide’ the zucchini, I suggest peeling it first to remove the green skin.
- You do not need to squeeze out the liquid after grating the zucchini.
- If you don’t have cacao, you can use cocoa powder in its place.
- You can also use either dark or milk chocolate chips for this recipe.
- This recipe will make approximately 18 muffins. You can also use a mini muffin tray for this recipe, however you will need to reduce the cooking time.
- These muffins are freezer friendly.
Enjoy!
Comments 4
Is it possible to make this with gluten free flour and if so what quantity would be required?
Author
Hi Karen, you should be fine to use GF flour, I would use the same amount.
My daughter cooked this for me and I must tell y’all that this is one of the best things I’ve ever had. The taste hits differently than any other cupcake!
Fantastic!