To make these muffins, first preheat oven to 180 degree C ( 350 degree F ). Place rack in the centre of oven.
Line a muffin tray with muffin liners. To appeal to kids, I have chosen different colour muffin liners.
Measure and prepare the WET AND DRY ingredients needed to make these muffins.
Mix together all the WET ingredients in a bowl: eggs, buttermilk, vegetable oil and vanilla extract.
Mix all the DRY ingredients in a larger bowl: flour, brown sugar, baking powder, salt, ground cinnamon and cocoa powder.
Add the WET ingredients into the DRY ingredients in the bowl.
Using a rubber spatula, mix the batter until JUST combined. Do not OVERMIX or the muffins will be tough.
Stir in the shredded unpeeled zucchini. You can also stir in chopped walnuts, pecans or even chocolate chips.
Use an ice-cream scoop to spoon batter into the muffin liners.
Fill the muffin liners till 3/4 full.
Place the muffin tray in the centre of the preheated oven.
Bake the muffins in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.
Then remove the muffins from the oven to cool on cooling rack.
And you're done! These muffins are nutritious, low in fat and most importantly, taste incredibly delicious. Freeze them for mornings you're in a hurry or when you just need a snack.
They are moist, tender, and chocolatey. These muffins are a sure-fire way to get your kids to eat their veggies. Make a perfect on-the-go snack anytime. Definitely a kid's favourite!
An excellent way to get extra veggies in your diet too. Certainly a delightful spiced muffin that tastes great in the morning, or any time.
Spread a little Nutella on some white chocolate chips and carrot florets. Decorate on these muffins and they are ready for your kids school snack.
We can also make some fruits and vegetable sandwich rolls to go alongside the healthy muffins in a lunchbox.
To make the banana rolls, first cut the crust off on all sides of two white sandwich bread
Lie them on top of each other overlapping a bit.
Using a rolling pin, flatten the 2 slices of bread to as thin as possible. This helps to join the bread together.
Spread peanut butter (or your favourite spread) on top of the rolled bread.
Put a peeled ripe banana at one end of the bread.
Roll it up firmly.
Wrap with cling wrap and chill in the refrigerator until needed.
Cut into sushi size sandwich rolls.
And you're done!
As for the cucumber rolls, first cut the crust off the sides of 2 wholemeal bread.
Lie them on top of each other overlapping a bit like before.
Flatten to as thin as possible with a rolling pin. This helps to join the bread together.
Spread cream cheese (or your favourite spread) on top of the rolled bread.
Put a long, thin, unpeeled green zucchini at one end of the bread.
Roll it up firmly.
Wrap with cling wrap and chill in refrigerator until needed.
Cut into sushi size sandwich roll.
And you're done!
Then assemble the healthy muffins and sandwich rolls in a lunchbox.
Place the zucchini muffins in the upper half of a lunchbox. Decorate with white chocolate chips and carrot florets. Also add baby carrots and celery for extra veggie servings and colours.
Place the banana and cucumber sushi rolls on a cupcake liner at one corner of the lunchbox.
Top with some cute yummy fish cheese crackers.
Put a serving of your kid's favourite fruits on another cupcake liner at the other corner of the lunchbox.
Sprinkle additional 'flying fish' cheese crackers on the lunchbox if desire.
And the lunchbox is ready to go! ENJOY!
- 2.0c Zucchini, shredded, squeeze out excess water
- 2.0 Eggs, room temperature
- 1.0c Buttermilk
- 1/2c Vegetable oil
- 1.0tsp Vanilla extract
- 3/4c All-purpose flour
- 2/3c Brown sugar
- 1/2c Cocoa powder
- 2.0tsp Baking powder
- 1.0tsp Ground cinnamon
- 1/2tsp Salt
- 2.0 White bread (banana roll)
- 1.0 Peanut butter, crunchy (banana roll)
- 1.0 Banana, peeled (banana roll)
- 2.0Tbsp Wholemeal bread (cucumber roll)
- 1.0Tbsp Cream cheese (cucumber roll)
- 1.0 Green Zucchini,wash & drained dry (cucumber roll)