Name: TIFFXO: Tiffiny Hall's Spelt Chocolate and Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 125 g coconut oil; 120 g honey; 150 g wholemeal spelt flour; 100 g LSA seed mix; 1 tsp baking powder; 1/4 cup cocoa powder; 1/2 tsp salt; 90 g Greek yoghurt; 2 eggs lightly beaten; 2 tsp vanilla extract; 1 cup zucchini finely grated firmly packed squeezed; 1 tbs coconut oil *extra for greasing

by Tiffiny Hall Last updated on 01/22/2021

A delicious afternoon delight by TIFFXO Founder, Tiffiny Hall, that'll put an end to those 4pm cravings for you and the kids. - Tiffiny Hall

Ingredients

125 g coconut oil
120 g honey
150 g wholemeal spelt flour
100 g LSA seed mix
1 tsp baking powder
1/4 cup cocoa powder
1/2 tsp salt
90 g Greek yoghurt
2 eggs lightly beaten
2 tsp vanilla extract
1 cup zucchini finely grated firmly packed squeezed
1 tbs coconut oil *extra for greasing

Method

Step 1

Preheat oven to 160C and grease a 12-hole muffin tray with coconut oil.
Step 2

Place the coconut oil and honey in a small saucepan over medium heat until melted, set aside.
Step 3

In a large bowl, combine the flour, LSA, baking powder, cocoa powder, salt and whisk to combine. Add the yoghurt, eggs, vanilla, coconut oil and honey mixture, and mix well to combine, then fold through zucchini until evenly combined. Divide batter into 12 muffin holes and bake for 18 - 20 minutes until cooked through.
Step 4

Store muffins in an airtight container for up to 5 days. Muffins can also be frozen individually for up to 3 months.