Chocolate seed muffin recipe
A customisable healthy chocolate muffin recipe, just add your personal favourite combination of seeds (chia, sunflower, pepitas or flax).
Ingredients
1/2 cup seeds (any combo of black chia, sunflower, pepitas, flax)
1 1/4 cups self-raising flour
1/4 cup cocoa powder
1/2 cup brown sugar
1/2 cup oats
1 egg
Juice 1 orange (about 1/3 cup)
1/2 cup milk
1/2 cup melted butter
3 tbsp maple syrup (optional but recommended)
1 small ripe avocado
Method
Preheat the oven to 180C. Grease or line a 12-hole muffin tray with paper cases.
Give the seeds a blitz in a blender, food processor or mortar and pestle – you need to break them down a bit. Tip them into a large mixing bowl and toss in the flour, cocoa, sugar and oats.
In a separate bowl or large jug, whisk the egg, then combine in the orange juice, milk, butter and maple syrup. Tip: Mix the wet ingredients into the dry and stir gently until just combined.
Use a fork to mash the avocado in a small bowl, then add that to the muffin mixture and combine in.
Divide evenly between the cases and bake for 25-30 minutes until the tops spring back when touched and when a skewer comes out clean.
Recipe courtesy of Wendy Blume, author of Vegie Smugglers cookbooks, healthy kids' food blogger and mum of two.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
