Chocolate Vegetable Muffins

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Recipe from Two Peas and Their Pod

Healthy Chocolate Vegetable Muffins made with spinach, zucchini, and carrots for a nutrient-packed twist on classic chocolate muffins. Naturally sweetened, freezer-friendly, and perfect for breakfast or snacks.

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, Snack

Cuisine: American

Keyword: carrot, chocolate, Greek yogurt, spinach, zucchini

Servings: muffins

Calories: 168kcal

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