Description
Soft, fluffy Veggie-Loaded Chocolate Muffins made with carrots, spinach, banana, cocoa powder, and maple syrup for an easy family-friendly breakfast or snack.
Ingredients
Scale
- 2 large eggs, or 2 flax eggs
- 1 cup mashed overripe banana, or 1 cup unsweetened applesauce
- 1 cup grated carrots
- 1 cup loosely packed spinach or kale
- 1/4 cup melted coconut oil or avocado oil
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup white whole wheat flour, or 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chocolate chips, plus more for topping if desired
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Add eggs, banana or applesauce, carrots, spinach or kale, oil, maple syrup or honey, apple cider vinegar, and vanilla to a blender.
- Blend until the mixture looks smooth and no large vegetable pieces remain.
- Add flour, baking soda, baking powder, cocoa powder, cinnamon, and salt.
- Pulse just until combined, or pour the wet mixture into a bowl and stir in the dry ingredients by hand if using a standard blender.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups and top with extra chocolate chips if desired.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- For best accuracy, bake until the center of the muffins reaches 200°F.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Use very ripe bananas for the sweetest flavor.
- If omitting chocolate chips, add 2 tablespoons granulated sugar for better sweetness.
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled muffins for up to 1 month.
- Use a 1:1 gluten-free flour blend if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 7
- Sodium: 198
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0.02
- Carbohydrates: 17
- Fiber: 2
- Protein: 3
- Cholesterol: 31