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Chocolate Vegetable Muffins Recipe

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4.2 from 5 reviews

  • Author: Lea
  • Total Time: 29 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Chocolate Vegetable Muffins are a delicious and nutritious treat that cleverly incorporate spinach, zucchini, and carrots for added moisture and vitamins. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these muffins offer a healthier twist on classic chocolate muffins without sacrificing flavor. Perfect for breakfast, snack time, or a guilt-free indulgence.

Ingredients

Dry 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

Vegetables

  • 1 cup spinach leaves
  • 1/2 cup grated zucchini
  • 1/2 cup grated carrots

Wet Ingredients

  • 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

Add-ins

  • 1/2 cup chocolate chips, plus more for sprinkling on top

Instructions

  1. Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick cooking spray to ensure easy removal after baking. If you don't have liners, grease the pan well.
  2. Blend wet ingredients and vegetables. In a blender, combine the spinach, grated zucchini, grated carrots, plain Greek yogurt, unsweetened applesauce, pure maple syrup, avocado oil, eggs, and vanilla extract. Blend until the mixture is completely smooth to incorporate vegetables evenly.
  3. Combine dry ingredients. In a large mixing bowl, whisk together the white whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. This ensures even distribution of the leavening agents and cocoa powder.
  4. Mix wet and dry ingredients. Pour the blended wet mixture into the bowl with dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender. Gently fold in the chocolate chips.
  5. Fill muffin cups and add toppings. Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full. Sprinkle additional chocolate chips on top of each muffin for extra chocolate goodness.
  6. Bake and cool. Bake the muffins in the preheated oven for 15 to 19 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute all-purpose flour if white whole wheat flour is not available.
  • Dutch processed cocoa powder can be used instead of natural cocoa powder for a milder chocolate flavor.
  • Make sure the eggs and Greek yogurt are at room temperature for better blending and texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/chocolate-vegetable-muffins-recipe/