Veggie Packed Double Chocolate Muffins
These delicious, moist, and easy double chocolate muffins are packed with zucchini and spinach, but you would never know it! They are the perfect treat for picky eaters, and you can easily make them vegan as well.
5 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 199 |
| Fat: | 6 g |
| Carbohydrates: | 34 g |
| Protein: | 3 g |
| Cholesterol: | 5 g |
| Sodium: | 169 mg |
| Fiber: | 2 g |
| Sugars: | 10 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1 whole1 whole1 whole Banana, ripe with brown spots
- 1 whole1 whole1 whole Zucchini, cut into 2 inch chunks
- 1 cup1 cup1 cup Baby Spinach
- 1 whole1 whole1 whole Egg, can sub with a flax egg
- 2 Tbsp2 Tbsp2 Tbsp Milk, or dairy free milk of your choice
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, or coconut oil, melted
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.25 cup1.25 cup1.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or regular AP flour or oat flour
- 0.5 cup0.5 cup0.5 cup Coconut Sugar, or granulated sugar
- 0.333 cup0.333 cup0.333 cup Cocoa Powder, unsweetened
- 1 tsp1 tsp1 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Semi-Sweet Chocolate Chips, plus more to top
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.
- Place banana, zucchini, spinach, egg, milk, butter, and vanilla extract in a high-powered blender and blend until smooth.
- In a large mixing bowl, whisk together flour, coconut sugar, cocoa powder, baking soda, and sea salt.
- Pour the blended mixture over the flour mixture, and stir until just combined. Be careful not to overmix.
- Add chocolate chips and fold to combine.
- Divide the batter in the prepared muffin tin. Top with more chocolate chips, if you want.
- Bake for 23-26 minutes until a the toothpick inserted in the center comes out mostly clean with a few crumbs.
- Cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack. Enjoy!
Notes
These can be stored at room temperature for up to 2 days, or in the fridge for up to a week. These muffins are freezer friendly. Place in a freezer safe bag or container, and freeze for up to 2-3 months. Thaw at room temperature, or microwave for 30-60 seconds before enjoying.
Add a Note
My Notes:
About This Recipe
Baked Goods Cupcakes & Muffins Desserts Gluten Free Nut Free Pescetarian Shellfish Free Vegetarian
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3 responses to “Veggie Packed Double Chocolate Muffins”
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Absolutely delicious but smell terrible, mind you I made these for myself not a toddler and the more they sit the more I can taste the veggies. But overall a 4.5 out 5 in my book.
Super yummy and easy to make!! I cannot bake. I never do any baking and when I do I usually fail, but I managed to make these with no hiccups! I can taste a slight hint of banana, but no other trace of veggies at all. I will definitely be making these again and again 😊
Absolutely delicious! My toddler and I are OBSESSED with these muffins!! So great for breakfast. We made a double batch and froze some for later and they tasted great after being frozen as well!