“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Yes, you read that correctly. There’s kiwifruit in there and I don’t know if you’ve ever had kiwis and chocolate together, it is a new combination for me, but holy cow is it good! The lightly sweet tropical flavor of the SunGold kiwi is amazing matched with the deepness of the chocolate. And the bright color of the golden kiwis makes these muffins pop with brilliant freshness.

I had never had yellow kiwis before receiving the lovely package from Zespri and I’m loving them. Not just for the color, but they taste sweeter to me than the green ones I’m used to, making them, in my opinion, the perfect addition for baking.

The muffins sound completely decadent with the double chocolate, but they are packed with loads of healthy goodness —-> 3 kiwis (Vitamin C bonanza!), 3 bananas (potassium!), no oil (sweet!), dairy free (don’t let those allergies get you down!), flaxseed (omega 3’s and fiber!), soy yogurt (protein & calcium!) and chocolate (because everything is better with chocolate!). Breakfast has never been so good or so easy to make :-D.

Some awesome Kiwi facts:

2 SunGold kiwifruit provide three times more vitamin C than an orange and as much potassium as a medium banana.

Kiwis are an awesomely portable snack. They don’t need to be peeled, just cut off the top and scoop out the sweet flesh. Can’t get any simpler!

SunGold kiwis don’t have any fuzz, quite unlike the green varieties. Their skin is yellow and smooth, so if you find the fuzziness offsetting, these are the perfect alternative.

The enzyme actinidin, only found in kiwifruit, makes it an awesome tenderizer, perfect for your tempeh or tofu marinade. So versatile!

To determine if a kiwifruit is ripe, hold it in the palm of your hand and squeeze gently. It should slightly yield to the pressure when ripe. To speed up ripening, put the kiwifruit in a paper bag with bananas or apples; the ethylene gas emitted by these fruits makes the kiwi ripen faster. Once they are ripe, they can be kept refrigerated up to 2 weeks.

Double Chocolate Banana Kiwi Muffins Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins Decadent chocolate muffins packed with the healthy goodness of kiwis, bananas, flaxseed and yogurt. Dairy-free, vegan, oil-free. Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Recipe type: Breakfast Serves: 12 Ingredients 1½ cups mashed ripe banana (3-4 bananas)

⅔ cup light brown sugar

½ cup unsweetened plain soy yogurt

1 teaspoon vanilla extract

1 cup all purpose flour

1 tablespoon ground flaxseed

½ cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

¼ cup boiling water

1 cup non-dairy chocolate chips

3 Zespri SunGold kiwis, peeled and diced Instructions Preheat oven to 350F. Lightly grease a 12-cup muffin tin or use cupcake liners. In a large bowl, combine the mashed bananas, light brown sugar, yogurt, and vanilla. Mix well. Add the flour, flaxseed, cocoa powder, baking soda, baking powder, and salt. Stir until mostly combined but not quite completely. Stir in the boiling water and mix well. Fold in ⅔ cup of the chocolate chips and all the diced kiwi. Divide the batter between the muffin cups and then sprinkle remaining chocolate chips over the top of each muffin. Bake for 23-25 minutes or until tops spring back when lightly touched. Let cool 20 minutes then gently remove from the muffin tin and set on cooling rack. (if you leave them to cool in the tin the bottoms get a little soggy -they still taste awesome, just a bit over-moist.) Wordpress Recipe Plugin by EasyRecipe 3.5.3208

To learn more about, and connect with, Zespri SunGold kiwifruit, find them on Facebook, Twitter, and Instagram.



