Delicious veggie chocolate muffins, a healthy dessert option with vegetables

Veggie Chocolate Muffins

ByCasey Monroe

why make this recipe

Veggie Chocolate Muffins are a delightful twist on traditional muffins. They are not only delicious but also packed with hidden veggies, making them a perfect snack or breakfast option. With the natural sweetness from the banana and coconut sugar, these muffins offer the rich flavor of chocolate while incorporating carrots, spinach, and beets. This is an excellent way to sneak in some nutrients into your diet without sacrificing taste.

how to make Veggie Chocolate Muffins

Ingredients:

  • 1 cup all-purpose flour (or 1 1/4 cup almond flour)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar (or pure maple syrup)
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1 cup fresh spinach
  • 1/3 cup cooked beets
  • 1 ripe banana
  • 1/4 cup milk (any kind)
  • 1/2 cup mini chocolate chips (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.
  3. In a blender, combine the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, spinach, shredded carrot, cooked beets, ripe banana, and milk. Blend on high speed until the mixture is smooth and well combined.
  4. Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in dense muffins. If desired, fold in the mini chocolate chips until evenly distributed throughout the batter. If using the chocolate chips, save some for topping the muffins.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

how to serve Veggie Chocolate Muffins

These muffins are great enjoyed fresh out of the oven or at room temperature. You can serve them as a snack, a breakfast addition, or even as a sweet treat in lunch boxes. Pair them with a glass of milk or a cup of tea for a delightful treat.

how to store Veggie Chocolate Muffins

Store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

tips to make Veggie Chocolate Muffins

  • Make sure to blend the wet ingredients well to ensure smooth muffins.
  • If you prefer a sweeter muffin, you can add an extra tablespoon of coconut sugar or maple syrup.
  • Try adding nuts or seeds for added crunch and nutrition.
  • Don’t skip the chocolate chips; they add a nice touch of sweetness!

variation

You can swap out the veggies based on what you have at home. Zucchini or mashed sweet potato can be great substitutes for the carrot or beets. You can also add spices like cinnamon or nutmeg for an extra flavor kick.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour. Just remember, it might make the muffins a bit denser.

2. Are these muffins suitable for kids?
Absolutely! They are a great way to get kids to eat vegetables while enjoying a tasty treat.

3. Can I make them vegan?
Yes, you can replace the eggs with flaxseed meal or applesauce, and use plant-based milk instead.

Enjoy baking and relish the goodness of these Veggie Chocolate Muffins!