Why make this recipe
Healthy Chocolate Muffins with Veggies are a delightful way to indulge your sweet tooth while sneaking in some nutritious ingredients. Using overripe bananas, grated carrots, and leafy greens, these muffins pack a punch of vitamins and minerals. Plus, they are moist, rich in chocolate flavor, and perfect for breakfast or a snack. With the added health benefits, these muffins offer a guilt-free treat that’s fun for both kids and adults.
How to make Healthy Chocolate Muffins with Veggies
Ingredients:
- 2 large eggs (can substitute with 2 “flax eggs”)
- 1 cup mashed overripe banana (can substitute with 1 cup unsweetened applesauce)
- 1 cup grated carrots
- 1 cup loosely packed spinach or kale
- ¼ cup oil (I use melted coconut oil or avocado oil)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup white whole wheat flour (can substitute with a 1:1 gluten-free flour mix, if needed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chocolate chips (or to taste; if you omit, add a couple tablespoons of granulated sugar to increase sweetness)
Directions:
- Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside.
- In your blender, combine the eggs, banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, vinegar, and vanilla.
- Blend until the mixture is smooth.
- Add the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Process until just mixed. If you don’t have a high-speed blender, blend the wet ingredients and veggies first. Then, pour the mixture into a bowl and stir in the dry ingredients by hand to keep it smooth.
- Finally, fold in the chocolate chips.
- Portion the batter into the prepared muffin tin and top with extra chocolate chips if desired.
- Bake for 20-22 minutes in a 350 ℉ oven, or until a toothpick inserted into the middle comes out clean. If you have a kitchen thermometer, bake until the muffins reach an internal temperature of 200 ℉ for perfect results.
- Let cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to a month.
How to serve Healthy Chocolate Muffins with Veggies
These muffins are wonderful served warm or at room temperature. You can enjoy them as they are, or spread a little bit of nut butter or cream cheese on top for added flavor. Pair them with a glass of milk or a cup of coffee for a delightful breakfast or snack option.
How to store Healthy Chocolate Muffins with Veggies
For best results, store the muffins in an airtight container in the refrigerator if you plan to eat them within a few days. They can also be frozen to enjoy later. Just make sure they are completely cooled before placing them in a freezer-safe container. They will last in the freezer for up to a month.
Tips to make Healthy Chocolate Muffins with Veggies
- Ensure the bananas you use are nice and overripe for the best sweetness and moisture.
- To save time, you can prep the ingredients ahead of time and store them in the fridge until you are ready to bake.
- Experiment with different add-ins like nuts or dried fruits for variety.
Variation
You can easily switch up the vegetables to your liking. For example, try using zucchini in place of the carrots or different greens based on what you have at home. You can also add spices like nutmeg or ginger for an extra flavor twist.
FAQs
1. Can I make these muffins gluten-free?
Yes! You can use a 1:1 gluten-free flour mix in place of the white whole wheat flour.
2. What can I use instead of eggs?
You can substitute two eggs with two “flax eggs” made from mixing flaxseed meal with water.
3. How can I make these muffins sweeter?
If you want sweeter muffins, you can add a couple of tablespoons of granulated sugar or increase the amount of maple syrup or honey used in the recipe.
Healthy Chocolate Muffins with Veggies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 12-hole muffin tin with liners. Set aside.
- In your blender, combine the eggs, banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, vinegar, and vanilla. Blend until the mixture is smooth.
- Add the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Process until just mixed. If you don’t have a high-speed blender, blend the wet ingredients and veggies first. Then, pour the mixture into a bowl and stir in the dry ingredients by hand to keep it smooth.
- Finally, fold in the chocolate chips.
- Portion the batter into the prepared muffin tin and top with extra chocolate chips if desired.
- Bake for 20-22 minutes in a 350°F (175°C) oven, or until a toothpick inserted into the middle comes out clean. If you have a kitchen thermometer, bake until the muffins reach an internal temperature of 200°F (93°C) for perfect results.
- Let cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an airtight container.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]