Chocolate Vegetable Muffins Recipe

Introduction

These Chocolate Vegetable Muffins are a delicious way to sneak some greens into your sweet treats. Packed with spinach, zucchini, and carrots, they offer moist, rich chocolate flavor with a wholesome twist that both kids and adults will love.

Ingredients

• 1 1/4 cup white whole wheat flour or all-purpose flour
• 1/3 cup unsweetened cocoa powder (can use Dutch processed)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup spinach leaves
• 1/2 cup grated zucchini
• 1/2 cup grated carrots
• 1/2 cup plain Greek yogurt (at room temperature)
• 1/2 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1/4 cup avocado oil
• 2 large eggs (at room temperature)
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup chocolate chips (plus more for sprinkling on top)

Instructions

1. Step 1: Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Lightly spray the liners with nonstick cooking spray. If you don’t have liners, you can simply grease the pan.
2. Step 2: Add the spinach, zucchini, carrots, Greek yogurt, applesauce, maple syrup, avocado oil, eggs, and vanilla extract to a blender. Blend until completely smooth.
3. Step 3: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Step 4: Pour the blended wet mixture into the dry ingredients and stir just until combined. Fold in the chocolate chips gently.
5. Step 5: Divide the batter evenly among the muffin cups and sprinkle additional chocolate chips on top.
6. Step 6: Bake for 15 to 19 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For added texture, swap half of the chocolate chips with chopped nuts like walnuts or pecans.
• You can substitute the avocado oil with melted coconut oil or light olive oil for a different flavor profile.
• If you prefer sweeter muffins, increase the maple syrup by 2 tablespoons.
• Use fresh vegetables for best results, but frozen spinach (thawed and squeezed dry) can work in a pinch.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for about 20 seconds to enjoy them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of whole wheat?

Yes, all-purpose flour works well in this recipe and results in a lighter texture, while whole wheat adds more fiber and a nuttier flavor.

Are these muffins gluten-free?

Not as is. To make them gluten-free, substitute the flour with a gluten-free all-purpose blend, but be sure it contains xanthan gum or a similar binder.

Chocolate Vegetable Muffins Recipe

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★★★★★

4.9 from 80 reviews

• Author: Sophie
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Chocolate Vegetable Muffins are a delicious and nutritious treat, combining the rich flavor of cocoa with the health benefits of vegetables like spinach, zucchini, and carrots. Sweetened naturally with maple syrup and enriched with Greek yogurt, these muffins offer a moist texture and a perfect balance of sweetness and earthiness, making them a wholesome snack or breakfast option.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cup white whole wheat flour or all-purpose flour
• 1/3 cup unsweetened cocoa powder (can use Dutch processed)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Vegetables

• 1 cup spinach leaves
• 1/2 cup grated zucchini
• 1/2 cup grated carrots

Wet Ingredients

• 1/2 cup plain Greek yogurt (at room temperature)
• 1/2 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1/4 cup avocado oil
• 2 large eggs (at room temperature)
• 1 1/2 teaspoons pure vanilla extract

Add-ins

• 1/2 cup chocolate chips (plus more for sprinkling on top)

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Instructions

1. Preheat the oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray. If you don’t have liners, simply grease the pan to prevent sticking.
2. Blend wet ingredients and vegetables: Add the spinach, grated zucchini, grated carrots, plain Greek yogurt, unsweetened applesauce, pure maple syrup, avocado oil, eggs, and vanilla extract into a blender. Blend the mixture until it becomes completely smooth to ensure the vegetables are well incorporated and the batter is uniform.
3. Combine dry ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. This ensures even distribution of the leavening agents and flavorings.
4. Mix wet and dry ingredients: Pour the blended wet vegetable mixture into the bowl with the dry ingredients. Stir gently just until everything is combined to avoid overmixing, which can make the muffins tough. Fold in the chocolate chips evenly throughout the batter.
5. Fill muffin cups and add topping: Divide the batter evenly among the muffin cups in the prepared pan. Sprinkle additional chocolate chips on top of each muffin for extra chocolate flavor and appealing presentation.
6. Bake and cool: Bake the muffins in the preheated oven for 15 to 19 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• You can substitute white whole wheat flour with all-purpose flour without affecting the texture significantly.
• Using room temperature eggs and yogurt helps the batter blend smoothly and results in a better crumb.
• Ensure vegetables are finely grated or blended to avoid noticeable chunks in the muffins.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use a flax egg instead of regular eggs.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Chocolate muffins, vegetable muffins, spinach muffins, healthy muffins, Greek yogurt, zucchini muffins, carrot muffins, nutritious baking