Secret Garden Chocolate Muffins
Secret Garden Chocolate Muffins
Ingredients
For the Wet Ingredients
- 2 ripe bananas, sliced
- 2 large eggs
- 1 cup fresh spinach, packed
- 1/2 cup carrots, diced
For the Dry Ingredients
- 1 1/2 cups whole grain flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For the Mix-ins
- 3/4 cup chocolate chips, plus more for topping, if desired
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper muffin liners. Set aside.
⏱️ 5 min•🌡️ 375
- 2
In a blender, combine the sliced bananas, large eggs, packed fresh spinach, and diced carrots. Blend on high speed until the mixture is completely smooth and no visible vegetable pieces remain. It will have a green tint.
⏱️ 5 min
- 3
In a large mixing bowl, whisk together the whole grain flour, unsweetened cocoa powder, baking powder, baking soda, granulated sugar, and salt until well combined.
⏱️ 3 min
- 4
Pour the blended wet mixture from the blender into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and dark brown.
⏱️ 3 min
- 5
Gently fold in the 3/4 cup of chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min
- 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be set and spring back lightly when touched.
⏱️ 20 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Secret Garden Chocolate Muffins
For the Wet Ingredients
- 2 ripe bananas, sliced
- 2 large eggs
- 1 cup fresh spinach, packed
- 1/2 cup carrots, diced
For the Dry Ingredients
- 1 1/2 cups whole grain flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For the Mix-ins
- 3/4 cup chocolate chips, plus more for topping, if desired
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper muffin liners. Set aside.
⏱️ 5 min•🌡️ 375 - 2
In a blender, combine the sliced bananas, large eggs, packed fresh spinach, and diced carrots. Blend on high speed until the mixture is completely smooth and no visible vegetable pieces remain. It will have a green tint.
⏱️ 5 min - 3
In a large mixing bowl, whisk together the whole grain flour, unsweetened cocoa powder, baking powder, baking soda, granulated sugar, and salt until well combined.
⏱️ 3 min - 4
Pour the blended wet mixture from the blender into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and dark brown.
⏱️ 3 min - 5
Gently fold in the 3/4 cup of chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min - 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be set and spring back lightly when touched.
⏱️ 20 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min