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Chocolate Veggie Muffins

Chocolate Veggie Muffins

from thebalancednutritionist.com
27 min
12 servings
199 kcal per serving

Rich and decadent double chocolate muffins with three full cups of sneaky veggies!

Ingredients

  • white whole wheat flour

    or regular whole wheat

    1 ½ c
  • dutch process cocoa powder
    ⅓ c
  • baking powder
    1 tsp
  • baking soda
    1 tsp
  • salt
    ½ tsp
  • mini chocolate chips

    more for topping

    ½ c
  • carrots

    grated

    1 c
  • zucchini

    grated

    1 c
  • baby spinach
    1 c
  • plain greek yogurt
    ½ c
  • honey
    ½ c
  • avocado oil
    ¼ c
  • eggs
    2
  • vanilla extract
    1 tsp

Directions

  1. 1

    Preheat oven to 350 degrees F and line a 12-tin muffin pan with liners. (Or use a silicone muffin pan)

  2. 2

    Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl except for the chocolate chips. Whisk to combine and set aside.

  3. 3

    Next, add all wet ingredients to a high-speed blender or food processor. Run on high until batter is completely smooth, stopping to scrape sides as needed.

  4. 4

    Pour wet ingredients into bowl with dry ingredients. Stir gently until just combined. Do not over mix. Fold in mini chocolate chips with a rubber spatula.

  5. 5

    Divide batter evenly into muffin tin. Top with extra chocolate chips. Bake for 18-24 minutes, until a toothpick inserted into the center muffin comes out clean. Note: Bake time will depend on your oven and moisture in your zucchini + carrots. Start checking for doneness around 18-20 minutes and add 1-2 minutes until toothpick or fork comes out with no batter sticking.

About this Recipe

Indulge Guilt-Free with Our Irresistible Chocolate Veggie Muffins!

Who says you can't have your chocolate and eat your veggies too? Our Chocolate Veggie Muffins are here to revolutionize your breakfast or snack routine! Imagine biting into a rich, decadent double chocolate muffin, completely unaware that it's packed with a whopping three full cups of sneaky vegetables – yes, you read that right!

These aren't just any muffins; they are a delightful balance of indulgence and nutrition. We've expertly hidden grated carrots, zucchini, and finely chopped baby spinach into a moist, chocolatey batter, creating a truly kid-friendly and adult-approved treat. The magic lies in the Dutch process cocoa powder, which delivers a deep, robust chocolate flavor that beautifully masks the veggies, while mini chocolate chips add bursts of sweetness in every bite.

Beyond the secret garden of vegetables, these healthy chocolate muffins boast a base of white whole wheat flour, offering more fiber than regular all-purpose flour without compromising on a tender crumb. Greek yogurt adds an extra layer of moisture and a hint of protein, while honey and avocado oil contribute natural sweetness and healthy fats. It's the perfect way to start your day or enjoy an afternoon pick-me-up, knowing you're nourishing your body with every delicious bite.

Tips for Perfect Muffins:

  • Don't Overmix: Mix the wet and dry ingredients just until combined to ensure a tender muffin texture.
  • Vary Your Veggies: Feel free to experiment with other finely grated vegetables like sweet potato or even pureed pumpkin for different flavor notes.
  • Spice It Up: A pinch of cinnamon or a touch of espresso powder can enhance the chocolate flavor beautifully.

Serve these double chocolate muffins warm with a glass of milk or coffee, or pack them in lunchboxes for a wholesome, satisfying snack. They’re so good, no one will ever guess their delicious secret!

Frequently Asked Questions

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