Description
Delicious and moist Chocolate Veggie Muffins combining the goodness of whole wheat flour, cocoa, and a blend of vegetables like carrots, zucchini, and spinach. These muffins are sweetened naturally with honey and balanced with Greek yogurt and avocado oil, making them a nutritious and satisfying treat perfect for breakfast or snacks.
Ingredients
Scale
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)
Veggies
- 1 cup carrots (grated)
- 1 cup zucchini (grated)
- 1 cup baby spinach
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup honey
- 1/4 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin pan by lining it with paper liners or using a silicone muffin pan for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, add the white whole wheat flour, dutch process cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients together thoroughly to ensure an even distribution of the leavening agents and cocoa.
- Blend Wet Ingredients and Veggies: Place the grated carrots, grated zucchini, baby spinach, plain Greek yogurt, honey, avocado oil, eggs, and vanilla extract into a high-speed blender or food processor. Blend on high speed until the mixture is completely smooth and no lumps remain, stopping to scrape the sides as needed for an even consistency.
- Mix Wet & Dry: Pour the smooth wet ingredient mixture into the bowl containing the dry ingredients. Using a gentle folding technique, stir everything together just until combined to avoid overmixing, which can make muffins tough.
- Add Chocolate Chips: Fold in 1/2 to 2/3 cup mini chocolate chips evenly throughout the batter using a rubber spatula.
- Fill Muffin Pan and Bake: Divide the batter equally among the 12 muffin cups, filling each almost to the top. Sprinkle additional mini chocolate chips on top for a decorative and delicious finish. Bake for 18-24 minutes in the preheated oven. Start checking at around 18 minutes by inserting a toothpick into the center of a muffin—if it comes out clean or with only moist crumbs, the muffins are done. Baking time can vary based on oven and moisture in the vegetables.
Notes
- Grate the vegetables finely to ensure they blend well and bake evenly within the muffins.
- Do not overmix the batter after adding wet to dry ingredients to keep the muffins light and tender.
- Using a high-speed blender for the wet ingredients and veggies helps to create a smooth batter and evenly distribute the veggies.
- You can substitute mini chocolate chips with chopped dark chocolate for a richer taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
