Double Chocolate Veggie Muffins Recipe
Check out this recipe for double chocolate veggie muffins packed full of nutrients! These healthy muffins are packed with hidden vegetables for a nutritious snack, but the chocolates makes it so you barely taste them! Made with zucchine, spinach, and a banana, double chocolate veggie muffins are the perfect healthy after-school snack for kids, or easy breakfast for on-the-go, busy adults.
Hey everyone, it’s Sara.
If you’ve seen my malt-o-meal muffins or my Pumpkin Zucchini Muffins with Carrots & Chocolate Chips, then you know I love a good muffin recipe that’s not only healthy for my toddler, but also delicious enough for her to want to eat.
These double chocolate veggie muffins fit the bill perfectly! We love to make them in large batches and grab as a healthy snack, or even as an easy breakfast for my husband who’s finishing up his residency in medical school.
Packed with healthy nutrients and vegetables, these easy muffins will give you the energy you need to make it through the day, while also satisfying any cravings your sweet tooth might have.
Ingredients for Double Chocolate Veggie Muffins
To make these double chocolate veggie muffins, here are the ingredients that you need:
- 1 banana (very ripe)
- 1 zucchini
- 1 cup baby spinach
- 1 egg
- 2 Tbsp milk
- 2 Tbps butter
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
How to Make Double Chocolate Veggie Muffins
Once you have all your ingredients ready, here’s how to make these super-easy veggie muffins with chocolate.
Preheat oven to 350 degrees.
Cut zucchini into 2 inch chunks and peel the banana.
Blend the zucchini, banana, spinach, egg, butter, milk, and vanilla until smooth.
In a large, separate mixing bowl, whisk the flour, sugar, baking soda, salt, and cocoa powder together.
Pour the mixture in blender over the dry mixture in the bowl. Stir until just barely combined; do not overmix.
Fold in chocolate chips.
Pour batter into a greased/lined muffin tin that holds 12 muffins. If desired, top with more chocolate chips.
Bake for 23-26 minutes. To test, insert a toothpick into the middle; it should come out mostly clean.
Allow to cool for 10 minutes. Remove muffins from the tin and transfer onto a cooling rack. Enjoy!
Muffins can be stored at room temperature for two days, or for a week in the refrigerator. They can also be frozen for up to three months.
Double Chocolate Veggie Muffins
Check out this recipe for double chocolate veggie muffins! These healthy muffins are packed with hidden vegetables for a nutritious snack, but the chocolates makes it so you barely taste them! Double chocolate veggie muffins are the perfect healthy after-school snack for kids, or easy breakfast for on-the-go, busy adults.
Ingredients
- 1 banana (very ripe)
- 1 zucchini
- 1 cup baby spinach
- 1 egg
- 2 Tbsp milk
- 2 Tbps butter
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cut zucchini into 2 inch chunks and peel the banana.
Blend the zucchini, banana, spinach, egg, butter, milk, and vanilla until smooth. - In a large, separate mixing bowl, whisk the flour, sugar, baking soda, salt, and cocoa powder together.
- Pour the mixture in blender over the dry mixture in the bowl. Stir until just barely combined; do not overmix.
- Fold in chocolate chips,
- Pour batter into a greased/lined muffin tin that holds 12 muffins. If desired, top with more chocolate chips.
- Bake for 23-26 minutes. To test, insert a toothpick into the middle; it should come out mostly clean.
- Allow to cool for 10 minutes. Remove muffins from the tin and transfer onto a cooling rack.
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