Description
Delicious and wholesome Chocolate Vegetable Muffins that incorporate hidden vegetables like spinach, zucchini, and carrots, combined with rich cocoa and chocolate chips for a healthy twist on a classic treat. These muffins are moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 1/4 cup white whole wheat flour or all-purpose flour
- 1/3 cup unsweetened cocoa powder (can use Dutch processed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Vegetables
- 1 cup spinach leaves
- 1/2 cup grated zucchini
- 1/2 cup grated carrots
Wet Ingredients
- 1/2 cup plain Greek yogurt (at room temperature)
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/4 cup avocado oil
- 2 large eggs (at room temperature)
- 1 1/2 teaspoons vanilla bean paste
Extras
- 1/2 cup chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat Oven: Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Lightly spray the liners with nonstick cooking spray. If you don’t have liners, grease the muffin pan thoroughly to prevent sticking.
- Blend Wet Ingredients and Vegetables: Add the spinach, grated zucchini, grated carrots, plain Greek yogurt, unsweetened applesauce, pure maple syrup, avocado oil, eggs, and vanilla bean paste to a blender. Blend until the mixture is completely smooth and uniform.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt until well combined.
- Combine Wet and Dry Mixtures: Pour the blended wet mixture into the bowl with the dry ingredients. Stir gently just until the batter is combined, being careful not to overmix. Then fold in the chocolate chips evenly through the batter.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups. Sprinkle additional chocolate chips on top of each muffin for added texture and flavor.
- Bake the Muffins: Bake the muffins in the preheated oven for 15 to 19 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean with a few moist crumbs but no wet batter.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy and helps them set perfectly.
Notes
- For best results, use room temperature eggs and Greek yogurt to ensure a smooth batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
- To make them vegan, substitute eggs with flax eggs and use a dairy-free yogurt alternative.
- Using white whole wheat flour gives a nuttier flavor and higher fiber content compared to all-purpose flour.
- Spinach, zucchini, and carrots add moisture and nutrition without overpowering the chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
