Hidden Veggie Chocolate Muffins
Chocolate muffins that taste like a treat but are packed with spinach, zucchini, and carrots? Yes please. They’re one of those recipes my whole family eats, and no one even realizes they’re loaded with veggies.
Ingredients
- 1 cup white whole wheat or all-purpose flour
- 1/2 cup cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana
- 1 cup fresh spinach
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup pure maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup grated zucchini squeezed well to remove excess moisture
- 1/2 cup grated carrots
- 1/2 cup mini chocolate or chocolate chips
Instructions
- Preheat oven to 350°F and line or lightly grease a 12-cup muffin pan.
- Grate the zucchini and carrots. Squeeze the zucchini well to remove excess moisture.
- Add banana, spinach, Greek yogurt, maple syrup, avocado oil, eggs, and vanilla to a blender. Blend until smooth.
- In a large bowl, whisk together flour, cacao powder, baking powder, baking soda, and salt.
- Pour the blended wet ingredients into the dry ingredients and stir until just combined.
- Fold in the squeezed zucchini, carrots, and chocolate chips. Do not overmix.
- Divide batter evenly between muffin cups and add extra chocolate chips on top, if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tried this recipe?Let us know how it was!