Chocolate Vegetable Muffins
Published on February 25, 2026
Quick Summary
These Chocolate Vegetable Muffins are rich, moist, and full of hidden veggies like spinach, zucchini, and carrots. Greek yogurt and applesauce keep them soft and tender, while maple syrup adds natural sweetness. They’re a chocolate treat you can feel good about serving for breakfast or snack time. Freezer-friendly and kid-approved, my boys absolutely love them!
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The Chocolate Muffins My Kids Can’t Get Enough Of
I’ll admit it, I’m always looking for ways to sneak extra veggies into our day and these chocolate muffins are pure MAGIC. Spinach, zucchini, and carrots all melt into a rich, chocolatey batter that no one would ever guess hides veggies!
Soft, tender, and decadently chocolatey, these muffins get their richness from cocoa powder and chocolate chips, while Greek yogurt, applesauce, and a touch of maple syrup keep them perfectly moist.
My boys LOVE these healthy muffins, they’re kid-approved and perfect for breakfast, snacks, or lunchboxes. I almost always make a double batch because they freeze beautifully, so I always have a chocolatey treat on hand.
Packed with sneaky veggies and rich chocolate flavor, these muffins are a total winner! Give them a try, I think you’ll be pleasantly surprised!
Ingredients (with Helpful Notes)
- White whole wheat flour or all-purpose flour: White whole wheat adds extra fiber while keeping the texture soft and light. All-purpose flour works great if that’s what you have on hand.
- Unsweetened cocoa powder: Regular or Dutch-processed both work. Dutch-processed will give you a deeper, darker chocolate flavor.
- Baking powder & baking soda: Make sure they’re fresh for the best rise.
- Kosher salt: Enhances the chocolate flavor and balances sweetness.
- Spinach leaves: Fresh spinach blends seamlessly into the batter and adds nutrients without affecting the flavor.
- Grated zucchini: No need to peel. Lightly blot with a paper towel if it’s very wet.
- Grated carrots: Adds natural sweetness and moisture.
- Plain Greek yogurt: Adds protein and keeps the muffins tender. Let it come to room temperature for easier blending.
- Unsweetened applesauce: Provides natural sweetness and moisture.
- Pure maple syrup: Naturally sweetens the muffins without refined sugar.
- Avocado oil: A neutral oil that keeps the muffins moist. You can substitute another mild oil if needed.
- Eggs: Use room temperature eggs for the best texture.
- Pure vanilla extract: Boosts the chocolate flavor.
- Chocolate chips: Stir some into the batter and sprinkle a few on top for bakery-style muffins. You can use regular semisweet, dark chocolate, or chocolate chips sweetened with dates for a more naturally sweetened option. Mini chocolate chips also work great and distribute evenly throughout the muffins.
Tips for Making the Best Muffins
- Shred the veggies first: Use a box grater or food processor to shred zucchini and carrots before adding them to the blender.
- Drain zucchini if needed: If it’s very watery, lightly press with a paper towel to remove excess moisture and prevent soggy muffins.
- Blend until completely smooth. You shouldn’t see any green flecks from the spinach, this ensures a smooth texture.
- Don’t over mix. Stir the wet and dry ingredients together just until combined to keep the muffins tender.
- Add chocolate chips last: Fold them in gently and sprinkle a few on top for a bakery-style finish. Plus, it makes them look extra tempting
- Fill evenly. Use a cookie scoop to divide the batter evenly among muffin cups.
- Check early. Start checking at 15 minutes. You want a toothpick to come out mostly clean with a few moist crumbs.
How to Store & Freeze
- At Room Temperature: Store in an airtight container for up to 3 days.
- To Freeze: Let the muffins cool completely, then place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, let sit at room temperature or microwave for 15 to 20 seconds. They taste just as moist and delicious as the day you baked them!
Chocolate Vegetable Muffins
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
- 1 cup spinach leaves
- 1/2 cup grated zucchini
- 1/2 cup grated carrots
- 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 pure vanilla extract
- 1/2 cup chocolate chips, plus more for sprinkling on top
Instructions
- 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, you can just grease the pan.
- Add the spinach, zucchini, carrots, Greek yogurt, applesauce, maple syrup, avocado oil, eggs, and vanilla extract to a blender. Blend until completely smooth.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the blended wet mixture into the dry ingredients and stir just until combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups and sprinkle additional chocolate chips on top.
- Bake for 15 to 19 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Have you tried this recipe?
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