Description
These Chocolate Veggie Muffins are a delicious and nutritious treat that cleverly incorporates grated carrots, zucchini, and baby spinach into a moist chocolate batter. Made with whole wheat flour, cocoa powder, and a touch of honey and avocado oil, these muffins offer a balanced blend of sweetness and vegetable goodness, perfect for breakfast or a wholesome snack.
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour (or regular whole wheat)
- 1/3 cup dutch process cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2-2/3 cup mini chocolate chips (plus more for topping)
Wet Ingredients
- 1 cup carrots (grated)
- 1 cup zucchini (grated)
- 1 cup baby spinach
- 1/2 cup plain Greek yogurt
- 1/2 cup honey
- 1/4 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-tin muffin pan with paper liners or use a silicone muffin pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, dutch process cocoa powder, baking powder, baking soda, and salt. Exclude the mini chocolate chips for now.
- Blend Wet Ingredients: Place the grated carrots, grated zucchini, baby spinach, plain Greek yogurt, honey, avocado oil, eggs, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth, pausing once or twice to scrape down the sides for even blending.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; be careful not to overmix to keep muffins tender. Fold in the mini chocolate chips using a rubber spatula.
- Fill Muffin Tins and Bake: Divide the batter evenly into the prepared muffin tin cups. Sprinkle extra mini chocolate chips on top of each muffin for added chocolate bursts. Bake in the preheated oven for 18-24 minutes. Start checking for doneness around 18-20 minutes by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Add extra baking time by minutes if needed, depending on your oven and vegetable moisture content.
Notes
- Using white whole wheat flour gives a lighter texture, but regular whole wheat flour can be used for a nuttier flavor.
- Grate vegetables finely to ensure they blend well into the batter and maintain moistness.
- Do not overmix the batter to prevent dense muffins.
- Check baking early to avoid overbaking, as moisture content can vary with fresh produce.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
