Vegetable chocolate muffins. Easy to make yet decadent muffins loaded with plenty of hidden veggies. This delivers the classic muffin flavor but with added goodness from your favorite vegetables. The humble veggies simply disappears into the muffin batter giving it an invisible nutrition boost. Perfect healthy treat just for you!
Why I Love These Healthier Muffins
In fact, I love chocolate muffins loaded with tons of chocolate chips, but I’m also a fan of healthier veggie loaded muffins. The goodness of the veggies is hidden away behind the intense flavor of chocolate, and it’s the right way to inject a touch of nutrition into your favorite treat. However, we don’t want to overload the muffins with veggies. Stick to two or three veggies, plus a banana for natural sweetness.
Apart from the nutrition, vegetables cooked into the muffins also make them really moist and tender. That said, you will also require the regular ingredients like eggs and oil for ultra moist muffins. It’s all about simple, healthier ingredients in an amazingly sweet treat.
Key Ingredients In Vegetable Chocolate Muffins
- Vegetables - Grated zucchini and carrot.
- Banana - Natural sweetener and makes the muffins healthier.
- Maple syrup - Healthier substitute to refined sugar.
- Coconut oil - Create soft, moist crumb.
- Eggs - Binding agent that gives muffins light, fluffy texture.
- Flour - All purpose or plain flour. Wholemeal flour is a healthier substitute.
- Cocoa powder - The base chocolate flavor.
How To Make Vegetable Chocolate Muffins
Blend the veggies - You will need to puree the grated veggies alongside banana, eggs, coconut oil, maple syrup and vanilla extract. The batter will be thick with pouring consistency.
Add the dry ingredients - To this vegetable mixture, add flour, cocoa powder, baking powder, baking soda and a touch of salt. Give this a quick mix before folding in the chocolate chips.
Bake - The mixture goes into the muffin tins, and then into a preheated oven. Finally, bake.
Ingredients
- ▢ 2 bananas
- ▢ 1 cup grated zucchini
- ▢ 1 cup grated carrot
- ▢ 2 eggs
- ▢ ¼ cup maple syrup
- ▢ ¼ cup coconut oil
- ▢ 1 teaspoon vanilla extract
- ▢ 1 ¾ cups plain (all purpose) flour
- ▢ ½ cup cocoa powder
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ A pinch of salt
- ▢ ½ cup dark chocolate chips
Instructions
- Preheat oven to 180C / 350F. Line a 12-cup muffin tin with cupcake liners. Line a second muffin tin with 4 cupcake liners.
- Place bananas, zucchini, carrot, eggs, maple syrup, vanilla extract and coconut oil in a blender or food processor. Process to a smooth puree.
- Add the puree to a large bowl. Add flour, cocoa powder, baking powder, baking soda and salt. Gently stir until just combined.
- Add chocolate chips. Fold in gently.
- Pour ¼ cup batter into each cupcake liner. Do not overfill.
- Transfer muffin tins to oven. Bake for about 20-25 minutes or until a skewer inserted into the center of the muffins comes out clean.
- Cool in pan for 10 minutes before transferring the muffins into a wire rack to cool completely.
Video
Notes
- Gluten free option - Use oat flour.
- Storage - Freeze for a quick breakfast-on-the-go.
- Sweetener - Replace maple syrup with brown sugar if you like.
Nutrition
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Check out more muffin recipes:
- Pumpkin Muffins
- Banana Breakfast Muffins
- Blueberry Teacake
Ingredients
- ▢ 2 bananas
- ▢ 1 cup grated zucchini
- ▢ 1 cup grated carrot
- ▢ 2 eggs
- ▢ ¼ cup maple syrup
- ▢ ¼ cup coconut oil
- ▢ 1 teaspoon vanilla extract
- ▢ 1 ¾ cups plain (all purpose) flour
- ▢ ½ cup cocoa powder
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ A pinch of salt
- ▢ ½ cup dark chocolate chips
Instructions
- Preheat oven to 180C / 350F. Line a 12-cup muffin tin with cupcake liners. Line a second muffin tin with 4 cupcake liners.
- Place bananas, zucchini, carrot, eggs, maple syrup, vanilla extract and coconut oil in a blender or food processor. Process to a smooth puree.
- Add the puree to a large bowl. Add flour, cocoa powder, baking powder, baking soda and salt. Gently stir until just combined.
- Add chocolate chips. Fold in gently.
- Pour ¼ cup batter into each cupcake liner. Do not overfill.
- Transfer muffin tins to oven. Bake for about 20-25 minutes or until a skewer inserted into the center of the muffins comes out clean.
- Cool in pan for 10 minutes before transferring the muffins into a wire rack to cool completely.
Video
Notes
- Gluten free option - Use oat flour.
- Storage - Freeze for a quick breakfast-on-the-go.
- Sweetener - Replace maple syrup with brown sugar if you like.
