These Healthy Chocolate Muffins are pack with good-for-you ingredients and can be made in your blender! Loaded with greens and carrots, you are going to love how much your family adores these healthy muffins!
These chocolate muffins are naturally sweetened, made with white whole wheat flour, and are made extra good for you with the addition of blended carrots, spinach or kale, and bananas! They are so delicious, fluffy, and perfectly moist. Mix them in your high-speed blender or in a bowl, these healthy chocolate veggie muffins are great as part of meal prep or for stocking up your freezer. Bonus: they are done, start to finish, in 30 minutes!
They are vegetarian and dairy free, but can easily be made gluten free when you use cup-for-cup gluten free flour in the batter.
Made these muffins but now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).
Healthy Chocolate Muffins
Healthier homemade muffin recipes are basically my go-to for all the meals. Breakfast. As part a snack-type lunch. As an easy mid-day munchie. Heck, let’s use them for dinner or as a healthy dessert too! When a muffin recipe is made from good-for-you ingredients, it can be part of any time of day.
Vegetable muffin recipe
If you follow me at all (on my email list, Instagram, Pinterest, or you simply visit the TNN website often), you probably know that I am kind of the queen of vegetable muffin recipes (this is a title my followers have given me, but I do say it is a weird gift I seem to have).
I feel like I am sharing a new veggie-loaded muffin recipe every few weeks. I love how easy muffins are, how healthy they can be (seriously, they can!) and that they are a great vessel for veggies. They are legit part of how our family eats and I probably will never stop finding new and creative way to stuff vegetables into muffins.
The difference between “hidden veggies” and “veggie-loading.”
Whenever I share a chocolate veggie-loaded recipe, I almost always get the question about whether or not I am trying to hide veggies from my daughter.
Nope! I’m just finding a way for all of us to get extra veggies in (because I don’t think I have ever heard of extra veggies being a bad thing) and a way for my daughter (and husband, and myself, and all of you!) to enjoy veggies that maybe we are feeling iffy about.
Friends, a recipe with vegetables in it is only hidden if the person eating doesn’t know the veggies are in there! Chocolate or not! I am upfront with my 8-year-old daughter about my habit of adding veggies to pretty much all the foods. I don’t think of it as hiding because she knows they are in there. In fact, she helps me make most of my recipes and is in charge of adding the vegetetables.
How kids can help make these Veggie Chocolate Muffins
So, you are down with letting your kids know that these delicious chocolate muffins in fact are packed with carrots and greens? Awesome! Let’s get them into the kitchen with you and making them with you so that they can also become confident in the kitchen!
Here are a few ways kids can help make these chocolate veggie muffins!
- Let them load the blender with the ingredients. Either you measure everything out and you let them dump everything in. Or you supervise as your older child measures everything out and adds it to the blender.
- Put them in charge of at least adding the veggies! If you are not ready to have them in charge of all the ingredients, think about at least letting them add the vegetables in this healthy muffin recipe to the batter. That way, they are 100% aware they are in there and will be dazzled by how delicious veggie can be!
- Have them push the buttons on the blender. Just make sure you put the top on first! Oh my, what a mess otherwise!
- Put them in charge of putting liners in the muffin tin. This is a great fine motor takes for young kids and low mess!
- Have them sprinkle bonus chocolate chips on top. If you are using them.
- Use a blend of all-purpose and whole wheat flour. If you can’t find white whole wheat or just don’t have it, you can use 1/2 cup white all-purpose flour + 1/2 cup whole wheat flour instead of the 1 cup white whole wheat.
- Make them gluten free by using a cup-for-cup gluten free flour blend. I like this one.
- Make them vegan & egg-free. Replace the eggs in this recipe with 2 “flax eggs”.
- Skip the chocolate chips. If you want to reduce the sugar in these, just leave the optional chocolate chips out! They will still be yum!
Other healthy, veggie-loaded muffin recipes
- Oatmeal Green Smoothie Muffins
- Chocolate Chip Zucchini Muffins
- Healthy & Wholesome Banana Zucchini Muffins
- Healthy Morning Glory Breakfast Muffins
- Healthy Zucchini Lemon Muffins
- Mini Butternut Squash Blueberry Muffins
- Healthy Lunch Box Muffins
Loving these veggie-loaded chocolate muffins and are hungry for more?
Healthy Chocolate Muffins (with Veggies!)
- 2 large eggs can sub 2 "flax eggs"
- 1 cup mashed overripe banana can sub with 1 cup unsweetened applesauce
- 1 cup grated carrots
- 1 cup loosely packed spinach or kale
- ¼ cup oil I use melted coconut oil or avocado
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup white whole wheat flour can sub 1:1 gluten free flour mix, if needed
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- ¼ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- chocolate chips** to taste and optional
- Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
- In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
- Blend until mixture is smooth.
- Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
- Finally, fold in chocolate chips (if using).
- Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!