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 2–3 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
