Chocolate Veggie Muffins

Why You’ll Love This Recipe

• Hidden Veggies: A delicious way to incorporate more vegetables into your diet without compromising on taste.

• Chocolate Lover’s Dream: These muffins feature rich cocoa and mini chocolate chips for a chocolatey, indulgent treat.

• Quick and Easy: With just 5 minutes of prep time and 22 minutes of bake time, these muffins are a fast and hassle-free snack or breakfast.

• Healthy Twist: Made with whole wheat flour, Greek yogurt, and avocado oil, these muffins offer a healthier alternative to traditional baked goods.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (more for topping)

Wet ingredients:

• 1 cup grated carrots

• 1 cup grated zucchini

• 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

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-tin muffin pan with paper liners or use a silicone muffin pan.

2. In a large bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) except for the chocolate chips. Set aside.

3. In a high-speed blender or food processor, add all the wet ingredients (carrots, zucchini, spinach, Greek yogurt, honey, avocado oil, eggs, and vanilla extract). Blend on high until smooth, stopping to scrape the sides as needed.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing.

5. Fold in the mini chocolate chips with a rubber spatula.

6. Divide the batter evenly into the muffin tin and top with extra chocolate chips.

7. Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Start checking for doneness around 18-20 minutes and add 1-2 minutes as needed.

Servings and Timing

• Servings: 12 muffins

• Prep time: 5 minutes

• Cook time: 18-24 minutes

• Total time: Approximately 30 minutes

Variations

• Different Veggies: Try using sweet potatoes, beets, or even cauliflower in place of the carrots and zucchini for a new twist on this recipe.

• Dairy-Free Option: Substitute Greek yogurt with coconut yogurt and use non-dairy milk in place of the regular milk if you prefer a dairy-free version.

• Nut-Free: If you have nut allergies, simply use a different type of oil, like olive or coconut oil, instead of avocado oil.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Freezing: These muffins freeze well. Place them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Reheat in the microwave or oven when ready to eat.

FAQs

1. Can I make these muffins gluten-free?

Yes! You can substitute the whole wheat flour with a gluten-free flour blend. Make sure the flour blend includes xanthan gum for proper texture.

2. Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

Yes, you can. Dutch-processed cocoa powder gives a deeper, richer flavor, but regular cocoa powder will work just as well.

3. Are these muffins suitable for children?

Absolutely! These muffins are a great way to sneak in some extra veggies for picky eaters. The chocolate flavor is delicious, making them appealing to kids.

4. Can I reduce the amount of sugar in this recipe?

Yes, you can adjust the amount of honey to your liking, or substitute it with a sugar-free sweetener like stevia or monk fruit, although this may slightly alter the texture and flavor.

5. Can I add nuts or seeds to these muffins?

Yes! Feel free to fold in nuts like walnuts, almonds, or seeds like chia or flax for an extra boost of crunch and nutrition.

6. How do I know when the muffins are done baking?

The best way to check for doneness is by inserting a toothpick into the center of the muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.

7. Can I use a different type of oil?

Yes, you can use other oils such as coconut oil or olive oil. Just be aware that it may slightly alter the flavor, especially if you choose a strong-flavored oil.

8. Can I substitute the Greek yogurt with something else?

You can substitute the Greek yogurt with applesauce or mashed banana for a different flavor profile, though it will affect the texture.

9. Why do I need to use a blender or food processor for the wet ingredients?

Blending the vegetables and wet ingredients ensures that the batter is smooth and that the vegetables are finely incorporated, which helps keep the muffins light and fluffy.

10. Can I skip the chocolate chips?

Yes, you can skip the chocolate chips or reduce the amount if you want to make the muffins less sweet. Alternatively, you can swap them for other mix-ins like dried fruit or coconut flakes.

Conclusion

These Chocolate Veggie Muffins are the perfect combination of indulgent and nutritious, with hidden vegetables that give them an extra boost of vitamins and fiber. Whether you need a quick breakfast, a snack, or a sweet treat, these muffins are sure to satisfy your chocolate cravings while sneaking in some extra nutrients. With their rich flavor, moist texture, and simple ingredients, you’ll love these muffins and the healthy twist they bring to your baking!

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