Name: Veggie Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (or 1 1/4 cup almond flour); 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup coconut sugar (or pure maple syrup); 1/4 cup coconut oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded carrot; 1 cup fresh spinach; 1/3 cup cooked beets; 1 ripe banana; 1/4 cup milk (any kind); 1/2 cup mini chocolate chips (optional)

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Why Make This Recipe

These Veggie Chocolate Muffins are a delightful way to sneak in those vital veggies while satisfying your sweet tooth. Imagine a treat that combines rich chocolatey goodness with the health benefits of carrots, spinach, and beets. Each nibble feels like a hug from the inside, wrapping you in warmth and nostalgia. Perfect for breakfast, a snack, or a lunchbox surprise, these muffins show that healthy can also mean delicious. Whether you’re a seasoned baker or just starting out, this recipe invites you to share joy in every bite.

How to Make Veggie Chocolate Muffins

Ingredients

1 cup all-purpose flour (or 1 1/4 cup almond flour)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut sugar (or pure maple syrup)
1/4 cup coconut oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded carrot
1 cup fresh spinach
1/3 cup cooked beets
1 ripe banana
1/4 cup milk (any kind)
1/2 cup mini chocolate chips (optional)

Directions

Start by preheating your oven to 350°F (175°C). Line a muffin tin with liners or give it a light coat of non-stick cooking spray. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this bowl aside.

Next, grab your blender and combine the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, spinach, shredded carrot, cooked beets, ripe banana, and milk. Blend this mixture on high speed until it’s smooth and creamy. Now, pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Avoid overmixing, as this can lead to dense muffins. If you’re feeling adventurous, fold in the mini chocolate chips saving some for topping the muffins if you like.

Spoon the batter into the prepared muffin tin, filling each cup around three-quarters full. Bake them in the oven for 18-20 minutes. They’ll be ready when a toothpick inserted into the center comes out clean.

How to Serve Veggie Chocolate Muffins

These muffins shine just as they are, fresh from the oven. You can serve them warm, perhaps with a smear of butter or a drizzle of honey. They also make a great addition to a cozy brunch spread or paired with a cup of tea. Feel free to enjoy them any time of the day for a sweet yet nutritious treat.

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How to Store Veggie Chocolate Muffins

To keep these muffins fresh, store them in an airtight container at room temperature for up to three days. You can also place them in the fridge to extend their lifespan for about a week. If you want to save some for later, freeze them! Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When you’re ready to enjoy, simply reheat them in the microwave or oven.

Tips to Make Veggie Chocolate Muffins

To make these muffins even healthier, you can substitute half of the all-purpose flour with whole wheat flour.
Make sure all your ingredients are at room temperature; this can help the muffins rise better.
Adjust the sweetness by adding extra coconut sugar or opting for less if you prefer your muffins a bit less sweet.
Have fun with your veggies zucchini or even sweet potato can make a great addition!

Variation

Feel free to play with the recipe! You can add nuts for an extra crunch or switch out the mini chocolate chips with dried fruit. These muffins are versatile, so let your culinary creativity take the lead.

FAQs

Can I use a different sweetener in Veggie Chocolate Muffins?

Yes, you can use honey or agave syrup instead of coconut sugar or maple syrup. Just keep in mind that liquid sweeteners may alter the texture slightly, so you might need to reduce the amount of milk.

How can I make Veggie Chocolate Muffins vegan?

To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based milk alternative. Make sure to use a vegan chocolate chip if you’re opting for chocolate chips.

Why are my Veggie Chocolate Muffins dense?

Dense muffins often come from overmixing the batter or using too much flour. Be gentle when combining wet and dry ingredients, and ensure you measure your flour correctly by spooning it into the measuring cup without packing it down.

Can I add more veggies to Veggie Chocolate Muffins?

Absolutely! You can mix in grated zucchini, more spinach, or even pumpkin puree. Just be mindful of the liquid content to keep the muffin batter balanced.

Conclusion

I encourage you to try these Veggie Chocolate Muffins in your own kitchen. They are a lovely way to celebrate flavors and family connections, just like my grandmother taught me. There’s something truly special about sharing simple, wholesome treats that bring smiles. For more comforting recipes and kitchen tales, you can find me on Pinterest and Medium, where I love to share my kitchen adventures. Happy baking!