Chocolate Veggie Muffins
These Chocolate Veggie Muffins are ultra-fudgy, moist, and secretly packed with 3 cups of veggies. Made in one blender, they taste way too good to be healthy!
Servings: 12 muffins
Calories: 225kcal
Ingredients
- 1 cup carrots coarsely chopped
- 1/2 cup zucchini coarsely chopped
- 1 cup spinach packed
- 1 small very ripe banana
- 2 large eggs
- 1/2 cup maple syrup or honey
- 3 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup cacao or cocoa powder
- 1 3/4 cups all-purpose flour
- 1/2 cup dark chocolate chips more for tops if you wish
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a high speed blender, add carrots, zucchini, spinach, banana, eggs, maple syrup, oil, vanilla, baking powder, baking soda, cinnamon, salt and cacao powder. Blend until smooth, pausing and making sure no veggie pieces are stuck under the blades.
- Scrape the mixture down the walls and from the inside of the blender cover, and add flour. Blend on low speed just to combine, don't overblend.
- Add chocolate chips and gently stir with spatula.
- Using large cookie trigger scoop, divide muffin batter evenly among openings of prepared muffin tin. Add a few chocolate chips on top, if you wish.
- Bake muffins for 24 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 5 minutes and enjoy.
Video
Notes
- Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 161mg | Fiber: 3g | Sugar: 12g