Hidden Veggie Chocolate Muffins
These hidden veggie chocolate muffins are as healthy as they are delicious. These rich, chocolaty muffins are made with a blended chocolate batter full of carrots, kale, zucchini, and banana. The best part is that no one will know, so even picky eaters will love it!
Servings: 12 muffins
Calories: 162kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ tsp kosher salt
- ⅓ cup organic cane sugar
- ¼ cup avocado oil
- 1 tablespoon ground flax
- 2 tbsp water
- 1 teaspoon vanilla extract
- 1 cup shredded carrot
- 1 cup fresh kale or spinach
- ½ cup shredded zucchini
- 1 medium banana ripe with brown spots
- ⅓ cup unsweetened almond milk
- ⅓ cup mini semi-sweet chocolate chips extra to sprinkle on top of the muffins
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper or silicone liners.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In a blender, add the cane sugar, avocado oil, flax egg, vanilla extract, shredded carrots, kale, shredded zucchini, banana, and almond milk. Blend until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients, and fold together until combined. It may be a bit lumpy, and that’s okay!
- Fold the chocolate chips into the batter.
- Scoop the batter into the prepared muffin tin until the are ⅔ of the way full. Top with additional chocolate chips.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes before removing and allowing them to cool completely on a wire rack.
Video
Notes
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- It's best to use a high-speed blender if you have one for this recipe.
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- If you don't have a high-speed blender, blend your wet ingredients a couple of times, scraping down the blender between each time to ensure everything is well combined.
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- Mix your batter until just combined to avoid tough muffins. The batter will be slightly lumpy. That's okay!
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- Thoroughly squeeze the water out of your shredded zucchini.
- Store these muffins in an airtight container at room temperature for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months. Defrost overnight.
Nutrition
Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 220mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1977IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg