Some recipes feel like a treat but quietly do a little extra work. These are those muffins. Taylor from @eatingwiththeevos has whipped up a batch that’s soft, chocolatey and dairy-free, with zucchini and carrot hiding in every bite. Honestly, you’d never know. Little ones just see choc chips.

They’re made for lunchboxes, easy snacks and big days out, they hold up beautifully once cooled, and they freeze like a dream. Bake a batch, stash a few, and you’ve got a homemade grab-and-go win ready whenever the day gets away from you. Whether it’s a toddler snack, a beach pack-up or a weekend away, this is one to keep on repeat.

Ingredients

1 medium zucchini, finely grated

1 small carrot, finely grated

1 large ripe banana

3 eggs

2 tbsp melted coconut oil

⅓ cup soy milk, or any alternative milk

1 tsp vanilla extract

2 tbsp stevia

2 tbsp maple syrup, optional

1 cup plain flour

½ cup oats

¼ cup cocoa powder

1 tsp baking powder

Pinch of salt

½ cup dairy-free chocolate chips, plus extra for the top

Method

1. Preheat the oven to 180°C fan-forced and line a 12-hole muffin tray.

2. Add the plain flour, oats, cocoa powder, baking powder, stevia and salt to a blender and blend until combined.

3. Transfer the dry mixture to a large mixing bowl.

4. Add the grated zucchini, carrot, banana, eggs, coconut oil, soy milk, vanilla and maple syrup, if using, to the blender and blend until combined.

5. Pour the wet mixture into the dry ingredients and gently mix until just combined.

6. Fold through the dairy-free chocolate chips.

7. Divide the mixture evenly between the muffin cases and top with a few extra chocolate chips.

8. Bake for around 20 minutes, or until the muffins spring back lightly when touched and a skewer comes out mostly clean.

9. Leave to cool before serving.

Perfect for lunchboxes and days out These are such an easy one to pack because they’re not overly messy and they hold up really well once cooled. For a simple day-out lunchbox, I usually pair one with some fruit, something savoury, crackers or pretzels and a few other easy snacks.

Storage

Store the muffins in an airtight container for a few days. They’re also great for freezing. Once completely cooled, pop them into a freezer-safe container or bag and freeze. Then just take one out as needed and let it defrost before serving. Makes approximately 12 muffins.