Healthy Chocolate Veggie Muffins

These “stealth health” muffins are a total game-changer for picky eaters and chocolate lovers alike. By blending spinach and carrots directly into a rich, cocoa-infused batter, you get a fluffy, decadent treat that secretly packs a massive nutritional punch. They are naturally sweetened, blender-simple, and ready to dominate your morning routine in just 30 minutes.

Created by the talented Taesha Butler of The Natural Nurturer, they manage to pack a garden’s worth of spinach and carrots into a snack that tastes like a decadent treat. You can find more of Taesha’s veggie-loading brilliance on her Instagram.

Print Recipe

Healthy Chocolate Veggie Muffins

Simple, straight-forward, stealthy-healthy muffins.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: meal prep, savory

Servings: 12 muffins

Calories: 135kcal

Equipment

• 1 high-speed blender
• 1 12 cup muffin tin

Ingredients

• 2 large eggs or 2 flax eggs
• 1 cup 225g mashed overripe banana (or unsweetened applesauce)
• 1 cup 92g grated carrots
• 1 cup 30g loosely packed spinach or kale
• ¼ cup 59ml oil (melted coconut or avocado oil)
• ¼ cup 59ml maple syrup or honey
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1 cup 120g white whole wheat flour (or 1:1 GF flour)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ cup 21.5g cocoa powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¼ cup 45g chocolate chips (plus extra for topping)

Get Recipe Ingredients

Instructions

• Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
• Blend Wet Ingredients: In a blender, combine the eggs, banana, carrots, spinach, maple syrup, oil, vinegar, and vanilla. Blend until the mixture is completely smooth and bright green.
• Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon to the blender. Pulse or process until just combined. Note: If using a standard blender, pour wet mix into a bowl and stir dry ingredients in by hand to avoid overtaxing the motor.
• Fold: Gently fold in the chocolate chips with a spatula.
• Bake: Portion the batter into the muffin tin. Sprinkle a few extra chocolate chips on top if you’re feeling fancy. Bake for 20–22 minutes.
• Test: Muffins are done when a toothpick comes out clean or the internal temperature reaches 200°F.
• Cool: Let them sit in the pan for 5 minutes before moving to a wire rack. Cool completely before storing.

Notes

Nutrition Facts (Per Serving)

Based on 1 muffin (1/12th of recipe)

Nutrient	Amount
Calories	135 kcal
Total Fat	7g
Saturated Fat	1g
Cholesterol	31mg
Sodium	198mg
Total Carbohydrates	17g
Dietary Fiber	2g
Sugars	7g
Protein	3g