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Chocolate Veggie Muffins

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These rich and decadent double chocolate muffins are packed with hidden vegetables like carrots, zucchini, and spinach, offering a delicious way to sneak extra nutrients into your diet without compromising on taste.

  • Total Time: Approximately 30 minutes
  • Yield: 12 muffins

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)

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

Instructions

  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.

Notes

  • 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 for up to 3 months. Reheat in the microwave or oven when ready to eat.
  • Gluten-Free: Use a gluten-free flour blend with xanthan gum for texture.
  • Dairy-Free Option: Substitute Greek yogurt with coconut yogurt and use non-dairy milk.
  • Nut-Free: Use olive or coconut oil if avoiding avocado oil.
  • For kids: These muffins are great for sneaking in extra veggies for picky eaters.
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 18-24 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://omgmakethis.com/chocolate-veggie-muffins/