Hidden Veggie Chocolate Muffins

• They’re packed with spinach, zucchini, and carrots, but taste like a chocolate treat
• My whole family eats them, which is always a win when you’re trying to get more veggies in
• A ripe banana and maple syrup add just the right amount of sweetness
• The blended veggies make these muffins soft and moist without leaving noticeable veggie pieces
• They’re perfect for toddler breakfasts, snacks, lunchboxes, or an easy grab-and-go option
• A batch can be made ahead and frozen, so you always have an easy homemade snack on hand

• White whole wheat or all-purpose flour: White whole wheat flour adds a little extra nutrition while keeping the muffins light and fluffy, but all-purpose flour works just as well.
• Cacao powder: Gives these muffins their rich chocolate flavor without adding extra sugar.
• Spinach: Blends right into the batter for an easy way to add some greens without a strong veggie taste.
• Zucchini: Adds moisture and helps keep the muffins soft and tender.
• Carrots: Bring a little natural sweetness and another serving of veggies to the mix.
• Ripe banana: Adds natural sweetness and helps create that soft, moist texture.
• Plain full-fat Greek yogurt: Makes the muffins extra tender while adding protein.
• Maple syrup: Adds a little extra sweetness to balance the cocoa.
• Avocado oil: Keeps the muffins moist without adding a strong flavor.
• Eggs: Help bind everything together and give the muffins structure.
• Vanilla extract: Adds a little extra flavor and brings all of the ingredients together.
• Baking powder and baking soda: Help the muffins rise and stay fluffy.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Chocolate chips: Add little pockets of chocolate throughout and make these muffins feel like a treat.

• Preheat your oven to 350°F and line or lightly grease a 12-cup muffin pan.
• Grate the zucchini and carrots. Squeeze the grated zucchini well to remove the excess moisture.
• Add the spinach, banana, Greek yogurt, maple syrup, avocado oil, eggs, and vanilla to a blender.
• Blend until smooth and the spinach is completely broken down.In a large bowl, whisk together the flour, cacao powder, baking powder, baking soda, and salt.
• Pour the blended wet ingredients into the dry ingredients and gently stir until just combined.
• Fold in the grated zucchini, grated carrots, and chocolate chips. Be careful not to overmix the batter.
• Divide the batter evenly between the muffin cups. Add a few extra chocolate chips to the tops if you want.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

• Flour: White whole wheat flour or all-purpose flour both work well in this recipe.
• Greek yogurt: Plain Greek yogurt works best, but plain yogurt can also be used.
• Avocado oil: Any mild, neutral-flavored oil can be substituted.
• Maple syrup: Honey can be used instead for children over 12 months.
• Cacao powder: Unsweetened cocoa powder can be used if that’s what you have on hand. The flavor may be slightly different, but the muffins will still turn out delicious.

• Use a very ripe banana for the most natural sweetness and best texture.
• Blend the wet ingredients really well. You want the spinach to completely disappear into the batter.
• Don’t overmix the batter. Stir just until everything is combined to keep the muffins light and fluffy.
• Start checking the muffins around 18 minutes since oven temperatures can vary.
• Add a few extra chocolate chips to the tops before baking for an extra chocolatey finish.

These hidden veggie chocolate muffins are soft, moist, and fluffy with a rich chocolate flavor. The ripe banana adds natural sweetness while the cacao powder and chocolate chips give them plenty of chocolate flavor.

And despite the spinach, zucchini, and carrots, they don’t taste like vegetables. The veggies blend right into the batter, making these an easy way to add more produce without making a big deal about it.

Let the muffins cool before serving. They’re great for toddler breakfast, an afternoon snack, packed lunches, or taking along for an outing.

Store cooled muffins in an airtight container at room temperature for a couple of days or in the refrigerator for longer freshness. They also freeze really well, making them perfect for meal prep.

To freeze, let the muffins cool completely before placing them in a freezer-safe bag or container. Thaw at room temperature or warm briefly before serving.

I love keeping a few in the freezer because having a homemade snack ready to go makes busy toddler days just a little easier.

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