Chocolate Muffins

Why You’ll Love This Recipe

  • Nutritious Ingredients: Packed with carrots, spinach or kale, and bananas, these muffins offer a boost of vitamins and minerals.
  • Naturally Sweetened: Sweetened with maple syrup or honey, providing a healthier alternative to refined sugars.
  • Quick and Easy: Prepared in a blender and ready in just 30 minutes, perfect for busy schedules.
  • Dietary Friendly: Vegetarian and dairy-free, with easy adaptations for gluten-free diets.

Ingredients

  • 2 large eggs (or 2 flax eggs for a vegan option)
  • 1 cup mashed overripe banana (about 2-3 bananas)
  • 1 cup grated carrots
  • 1 cup loosely packed spinach or kale
  • ¼ cup oil (melted coconut oil or avocado oil recommended)
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1 cup white whole wheat flour (or a 1:1 gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup cocoa powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a 12-hole muffin tin with liners.
  2. Blend Wet Ingredients: In a high-speed blender, combine eggs, mashed banana, grated carrots, spinach or kale, oil, maple syrup or honey, vanilla extract, and apple cider vinegar. Blend until smooth.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, cinnamon, and salt.
  4. Combine Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir until just combined; avoid over-mixing.
  5. Add Chocolate Chips: Fold in the chocolate chips, if using.
  6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups.
  7. Bake: Place in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

  • Yield: 12 muffins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Vegan Option: Replace eggs with flax eggs and ensure chocolate chips are dairy-free.
  • Gluten-Free: Substitute white whole wheat flour with a 1:1 gluten-free flour blend.
  • Different Veggies: Swap carrots and greens with other mild-flavored vegetables like zucchini or butternut squash.
  • Alternative Sweeteners: Use unsweetened applesauce in place of bananas for a different flavor profile.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge for up to a week.
  • Freezing: Freeze muffins in a single layer, then transfer to a freezer-safe bag for up to 3 months.
  • Reheating: Thaw at room temperature or warm in the microwave for 20-30 seconds.

FAQs

What makes these chocolate muffins healthy?

These muffins are made with whole food ingredients, including vegetables and fruits, and are naturally sweetened, making them a healthier option compared to traditional muffins.

Can I taste the vegetables in the muffins?

No, the flavors of the carrots and greens are subtle and blend well with the chocolate, making them virtually undetectable.

How can I make these muffins vegan?

Use flax eggs instead of regular eggs and choose dairy-free chocolate chips to make the muffins vegan-friendly.

What is the purpose of apple cider vinegar in the recipe?

Apple cider vinegar reacts with the baking soda to help the muffins rise and become fluffy.

Can I use frozen spinach or kale?

Yes, thaw and drain the greens thoroughly before blending to prevent excess moisture in the batter.

Is it necessary to use a blender?

A blender helps achieve a smooth batter, especially with the vegetables, but you can also finely grate the veggies and mix by hand.

Can I omit the chocolate chips?

Yes, the muffins will still be delicious without the added chocolate chips.

How do I prevent the muffins from sticking to the liners?

Use high-quality parchment paper liners or lightly spray the liners with cooking oil before adding the batter.

Can I double the recipe?

Yes, simply double the ingredient quantities and bake in


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Chocolate Muffins


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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Enjoy these Healthy Chocolate Muffins, a delicious twist on a classic treat packed with vegetables like carrots and spinach. Naturally sweetened and made with wholesome ingredients, these muffins are quick, easy, and perfect for a nutritious snack or breakfast.

 


Ingredients

  • 2 large eggs (or 2 flax eggs for vegan option)
  • 1 cup mashed overripe banana (about 23 bananas)
  • 1 cup grated carrots
  • 1 cup loosely packed spinach or kale
  • ¼ cup melted coconut oil or avocado oil
  • ¼ 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
  • ¼ cup cocoa powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chocolate chips (optional)

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-hole muffin tin with liners.
  • Blend eggs, mashed banana, grated carrots, spinach or kale, oil, maple syrup, vanilla extract, and apple cider vinegar in a high-speed blender until smooth.
  • In a large bowl, whisk flour, baking soda, baking powder, cocoa powder, cinnamon, and salt.
  • Combine wet and dry mixtures, stirring until just combined. Avoid over-mixing.
  • Fold in chocolate chips, if desired.
  • Divide batter evenly into the prepared muffin tin.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a vegan option, substitute eggs with flax eggs and ensure chocolate chips are dairy-free.
  • Swap vegetables like zucchini or butternut squash for carrots and spinach for variety.
  • Store muffins at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

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