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Veggie Chocolate Muffins Recipe

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4 from 8 reviews

Delicious and nutritious Veggie Chocolate Muffins packed with shredded carrot, fresh spinach, and cooked beets, providing a moist texture and rich chocolate flavor. These muffins are perfect for a healthy snack or breakfast treat, combining the goodness of vegetables with the indulgence of cocoa and chocolate chips.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (or 1 1/4 cup almond flour)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup coconut sugar (or pure maple syrup)
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1 cup fresh spinach
  • 1/3 cup cooked beets
  • 1 ripe banana
  • 1/4 cup milk (any kind)

Optional Add-ins

  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it using non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients together until they are well combined and set the bowl aside.
  3. Blend Wet Ingredients: In a blender, add the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, fresh spinach, shredded carrot, cooked beets, ripe banana, and milk. Blend on high speed until the mixture is smooth and fully combined, ensuring the vegetables are thoroughly incorporated.
  4. Combine Wet and Dry Ingredients: Pour the blended wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Avoid overmixing to prevent dense muffins. If using, fold in the mini chocolate chips evenly throughout the batter, saving some for topping.
  5. Fill Muffin Tin and Bake: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Optionally, sprinkle some reserved mini chocolate chips on top for extra chocolate goodness. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • You can substitute almond flour for all-purpose flour to make the muffins gluten-free.
  • If you prefer a wetter batter, add an extra 1-2 tablespoons of milk.
  • Use ripe bananas for natural sweetness and better texture.
  • Mini chocolate chips are optional but add a nice touch of sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/veggie-chocolate-muffins-recipe/