Preheat the oven to 180 degrees or 160 for a fan oven, gas mark 4.
Add muffin cases to a tray.
Sieve the flour, cocoa powder, baking powder, salt and cinnamon into a medium bowl.
Add the chocolate chips and combine all until well mixed.
In a separate, larger bowl, whisk together the eggs, oil, sugar and vanilla until completely combined, with no lumps.
Next, add the grated courgette and carrot into the egg mixture.
Gradually add the flour mixture in to the egg mixture until combined.
Fold in carefully and try not to over-stir.
Bake for 20-25 minutes.
When the muffins are cooked, a skewer or toothpick should come out clean when inserted.
Finally, leave to cool for a few minutes before transferring to a cooling rack to cool completely.
And there you have it. You should find that the carrot and courgette have melted into the gooey muffin, meaning the texture and taste remains the same as other chocolate muffins. Your little ones should love them for a treat with extra hidden veg.
Prep time: 20 mins
Cook time: 25 mins
100g plain flour
65g cocoa Powder
1tsp baking powder
160g chocolate chips
90mls vegetable oil
100g light Muscovado sugar
1tsp vanilla essence
50g raw, peeled and grated carrot (about one medium carrot)
175g raw, peeled and grated courgette (about one large courgette)