Description
Veggie Chocolate Muffins are a deliciously rich and healthy treat packed with hidden vegetables like spinach, carrots, and beets, making them perfect for breakfast or a guilt-free snack.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a blender, combine coconut sugar (or maple syrup), coconut oil, eggs, vanilla, spinach, carrot, beets, banana, and milk. Blend until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in chocolate chips if desired.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
Substitute half of the all-purpose flour with whole wheat for extra fiber. Ensure ingredients are at room temperature and avoid overmixing to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg