Veggie Packed Double Chocolate Muffins by What Great Grandma Ate - FoodSocial
Ingredients
- 1whole1 whole1 whole banana
ripe with brown spots
- 1whole1 whole1 whole zucchini
cut into 2 inch chunks
- 1cup1 cup1 cup baby spinach
- 1whole1 whole1 whole egg
can sub with a flax egg
- 2tbsp2 tbsp2 tbsp milk
or dairy free milk of your choice
- 2tbsp2 tbsp2 tbsp butter
unsalted, or coconut oil, melted
- 1tsp1 tsp1 tsp pure vanilla extract
- 1 ¼cup1.25 cup1.25 cup gluten-free 1-to-1 baking flour - bob's red mill
or regular ap flour or oat flour
- ½cup0.5 cup0.5 cup coconut sugar
or granulated sugar
- ⅓cup0.333 cup0.333 cup cocoa powder
unsweetened
- 1tsp1 tsp1 tsp baking soda
- ¼tsp0.25 tsp0.25 tsp sea salt
- ½cup0.5 cup0.5 cup semi-sweet chocolate chips
plus more to top
Directions
- 1
Preheat oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.
- 2
Place banana, zucchini, spinach, egg, milk, butter, and vanilla extract in a high-powered blender and blend until smooth.
- 3
In a large mixing bowl, whisk together flour, coconut sugar, cocoa powder, baking soda, and sea salt.
- 4
Pour the blended mixture over the flour mixture, and stir until just combined. Be careful not to overmix.
- 5
Add chocolate chips and fold to combine.
- 6
Divide the batter in the prepared muffin tin. Top with more chocolate chips, if you want.
- 7
Bake for 23-26 minutes until a the toothpick inserted in the center comes out mostly clean with a few crumbs.
- 8
Cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack. Enjoy!
Veggie Packed Double Chocolate Muffins by What Great Grandma Ate - FoodSocial
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About this Recipe
Craving a delicious way to enjoy your vegetables without even noticing them? These Veggie Packed Double Chocolate Muffins are the perfect solution, offering a delightful treat that’s secretly nutritious for any time of day.
Why These Muffins Work Wonders
The genius behind these muffins lies in their clever combination of ingredients. Ripe banana, fresh zucchini, and baby spinach are seamlessly integrated, adding moisture and nutrients without compromising on taste. Paired with rich cocoa powder and plenty of semi-sweet chocolate chips, you get a wonderfully decadent flavor that perfectly masks the wholesome additions.
What to Expect from Each Bite
Prepare for a truly moist and tender muffin experience. You’ll be greeted with a deep, satisfying chocolate flavor that's beautifully balanced by the natural sweetness of ripe banana and coconut sugar. Despite being packed with vegetables, these muffins maintain a classic, comforting texture and taste, making them an instant favorite. The extra chocolate chips on top promise a delightful burst of sweetness with every bite.
Customization & Variations
This recipe offers great flexibility to suit your pantry or dietary needs. You can easily swap the whole egg for a flax egg to make them vegan-friendly. For the milk, feel free to use dairy-free milk or conventional milk. Instead of unsalted butter, melted coconut oil works perfectly. The recipe is also adaptable when it comes to flour; you can use Bob's Red Mill gluten-free 1-to-1 baking flour, regular all-purpose flour, or even oat flour. If coconut sugar isn't on hand, granulated sugar is a fine substitute.
Serving & Context
These versatile muffins are ideal for a quick, wholesome breakfast on busy mornings, a satisfying snack for lunchboxes, or a delightful accompaniment to your afternoon coffee. They are perfect for family gatherings or simply enjoyed as a comforting treat at home.