Healthy Chocolate Veggie Muffins
Simple, straight-forward, stealthy-healthy muffins.
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)
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 |