Cooked - Healthy Chocolate Muffins (with Veggies!)

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Home Pricing Community My Recipes

Healthy Chocolate Muffins (with Veggies!)

12.0

2 large eggs (can sub 2 'flax eggs')

1 cup mashed overripe banana (can sub with 1 cup unsweetened applesauce)

1 cup grated carrots

1 cup loosely packed spinach or kale

¼ cup oil (I use melted coconut oil or avocado)

¼ cup maple syrup or honey

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

1 cup white whole wheat flour (can sub 1:1 gluten free flour mix, if needed)

1 teaspoon baking soda

1 teaspoon baking powder

¼ cup cocoa powder

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ cup chocolate chips (or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.)

Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside.
In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla. Blend until mixture is smooth.
Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you don’t have a high-speed blender, blend the wet ingredients + veggies first, then pour the mixture into a bowl and stir in the dry ingredients by hand.
Finally, fold in chocolate chips.
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes in a 350℉ oven or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge for up to 5 days or freezer for up to a month.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffin

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 29 weeks ago

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