Hidden Veggie Chocolate Muffins (or "The Muffins That We Love")
Hidden Veggie Chocolate Muffins (or "The Muffins That We Love")
Ingredients
For the Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup chocolate chips
For the Wet and Blended Ingredients
- 1/2 cup zucchini, grated
- 1/2 cup carrots, grated
- 1 cup spinach
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper or silicone liners.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly until well combined.
⏱️ 2 min
- 3
In a blender, combine the grated zucchini, grated carrots, spinach, Greek yogurt, honey, avocado oil, vanilla extract, and the egg. Blend on high speed until the mixture is completely smooth and appears uniformly green or light green, ensuring no visible vegetable pieces remain.
⏱️ 5 min
- 4
Pour the blended wet mixture into the bowl with the dry ingredients. Gently mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Fold in the chocolate chips into the batter until evenly distributed.
⏱️ 1 min
- 6
Scoop the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
⏱️ 3 min
- 7
Bake for 18-22 minutes, or until the muffins are cooked through and spring back when lightly touched. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 20 min•🌡️ 375
- 8
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hidden Veggie Chocolate Muffins (or "The Muffins That We Love")
Ingredients
For the Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup chocolate chips
For the Wet and Blended Ingredients
- 1/2 cup zucchini, grated
- 1/2 cup carrots, grated
- 1 cup spinach
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper or silicone liners.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly until well combined.
⏱️ 2 min - 3
In a blender, combine the grated zucchini, grated carrots, spinach, Greek yogurt, honey, avocado oil, vanilla extract, and the egg. Blend on high speed until the mixture is completely smooth and appears uniformly green or light green, ensuring no visible vegetable pieces remain.
⏱️ 5 min - 4
Pour the blended wet mixture into the bowl with the dry ingredients. Gently mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Fold in the chocolate chips into the batter until evenly distributed.
⏱️ 1 min - 6
Scoop the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
⏱️ 3 min - 7
Bake for 18-22 minutes, or until the muffins are cooked through and spring back when lightly touched. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 20 min•🌡️ 375 - 8
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min