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Home » Dietary Preference » Vegetarian » Healthy Chocolate Muffins (with veggies!)

Healthy Chocolate Muffins (with veggies!)

By Taesha Butler July 16, 2020 (Updated March 24, 2023) 158 Comments

Servings12 muffins
Prep Time10 mins
Cook Time20 mins
Jump to Recipe
4.97 from 127 votes

With over a hundred 5-star ratings, these Healthy Chocolate Muffins are a must-make! Packed with good-for-you ingredients and so fluffy, these delicious muffins can also be mixed up in your blender and are done baking in just 20 minutes. Loaded with greens and carrots, you are going to love how much your family adores these healthy muffins!

Three veggie-loaded healthy chocolate muffins stacked on top of one another. The top muffin has a bite out of it.

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).

The Veggie Loaded Roadmap

Find the recipes + tips to help you eat more veggies with my free ebook.

 

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.

Love veggie muffin recipes too? Check out my Oatmeal green smoothie muffin recipe and Healthy morning glory breakfast muffins, too!

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.

A 4 image process shot of mixing the veggie-Loaded healthy chocolate muffins in a blender. The first image shows the vegetables and wet ingredients in the blender before blending. The second image shows what it looks like after blending. Third images shows the addition of dry ingredients. Fourth image shows the batter all mixed with chocolate chips on top and a spoon read to fold them int.

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.
Two images of veggie-loaded healthy chocolate muffins before and after baking.

Suggested adaptations

  • 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?

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A child's hands reaching for a healthy chocolate muffin that has a bite taken out of it. Spinach and extra muffins are next to it.
Print Recipe
4.97 from 127 votes

Healthy Chocolate Muffins (with Veggies!)

With over a hundred 5-star ratings, these Healthy Chocolate Muffins are a must-make! Packed with good-for-you ingredients and so fluffy, these delicious muffins can also be mixed up in your blender and are done baking in just 20 minutes. Loaded with greens and carrots, you are going to love how much your family adores these healthy muffins!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free muffins, egg-free muffins, healthy muffins for kids, spinach muffins, vegan muffins, vegan recipes for kids, vegetable muffins
Servings: 12 muffins
Calories: 135kcal
Author: Taesha Butler

Equipment

  • Blender

Ingredients 

  • 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
  • ¼ cup chocolate chips** or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.

Instructions 

  • 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.

Notes

 
**chocolate usually contains milk. If using the chocolate chips, opt for a dairy-free brand like Enjoy Life if dairy-free is important. 

Nutrition

Serving: 1muffin | Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2385IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg

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!

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Filed Under: Desserts, Muffins, Snacks, Vegetarian Tagged With: carrot, spinach

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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Wendy

    October 27, 2022 at 2:54 pm

    Can you sub frozen spinach/kale for fresh.

    Reply
    • Taesha Butler

      October 28, 2022 at 8:51 am

      You can. I would defrost it first and drain off the extra liquid. And since greens wilt down so much when frozen, I’d reduce the amount to more like 1/3–1/2 cup.

      Reply
  2. Kimberly

    November 4, 2022 at 1:40 pm

    5 stars
    We made these for the first time yesterday, and they are a hit with my 2.5-year-old and almost 5-year-old. (Even after all of the sweets from their Halloween adventures.) I used the applesauce substitution because I didn’t have any ripe bananas on hand, and it worked out great. Thanks for another gem, Taesha!

    Reply
    • Taesha Butler

      November 4, 2022 at 2:52 pm

      SO glad you enjoyed them, Kimberly! What a compliment that they successful competed with candy!

      Reply
  3. Sarah

    November 11, 2022 at 3:42 pm

    5 stars
    Where have these muffin recipes been all my life? I love that these have veggies, but my kids also loved them, even the one who hates eating veggies! I just made them for the second time, since my kids loved them so much. They’re a breeze to make with a food processor. My only negative comment is that the ads are a bit distracting and annoying – I know ads are an important revenue source for bloggers, but I would gladly buy a cookbook with your recipes if that were an option!

    Reply
    • Taesha Butler

      November 13, 2022 at 2:48 pm

      Hi Sarah! So glad you loved these so much. And I totally understand about the ads…I wish I didn’t need to have them in order to keep doing what I am doing. Unfortunately, cookbooks are not a great source of income for bloggers (many people are surprised to hear that, but lots of people take a cut of the pie from a published book). I’m working on self publishing a cookbook of my top published recipes from those who want it! Hope that is something you might be interested in.

      Reply
  4. Erin

    November 12, 2022 at 11:02 pm

    Could I bake this in a square pan? Tired of cleaning my mini muffin one and want to add some shape variety!

    Reply
    • Taesha Butler

      November 13, 2022 at 2:41 pm

      Oh I haven never tried but I bet you could. I’d guess it would need about 30 minutes, but bake until a toothpick inserted into the middle comes out clean. If you give it a try, let us know how it comes out!

      Reply
  5. Sarah

    November 13, 2022 at 10:35 pm

    Just plain excellent!! Will absolutely be adding this to the rotation!

    Reply
    • Taesha Butler

      November 14, 2022 at 9:34 am

      I’m so glad you enjoyed them so much, Sarah!

      Reply
  6. Amy Cherne

    December 3, 2022 at 8:49 pm

    5 stars
    I am a junk food eater, so these muffins were a great surprise! I made them today and you can’t even taste the veggies! Now I don’t have to feel so guilty when I snack on them! Thank you!

    Reply
    • Taesha Butler

      December 4, 2022 at 8:22 am

      I’m so glad you enjoyed them, Amy! They are so beloved in our house too.

      Reply
  7. Kendra Vaden

    January 3, 2023 at 1:08 pm

    could i use flour from oats as a substitute? i usually grind up the oats and have used it in other veggie muffin recipes

    Reply
    • Taesha Butler

      January 3, 2023 at 1:44 pm

      I haven’t tried it with this particular recipe, but it might work. My only concern is that I think the oat flour would soak up more liquid than the white whole wheat flour this recipe uses, so they might be dense and/or dry

      Reply
  8. Jessica

    January 4, 2023 at 4:49 pm

    5 stars
    So good and an easy snack for my toddler. Thank you!

    Reply
    • Taesha Butler

      January 5, 2023 at 9:17 am

      That is awesome, Jessica! Finding toddler-approved snacks that are fueling can be so hard sometimes!

      Reply
  9. Sarah

    January 7, 2023 at 8:32 pm

    Okay I just made these, they taste really good and the texture is perfect. But the banana is strong..I’m okay with that but can you use applesauce only and no banana and get similar results? I’ve got one kid that doesn’t like banana lol. But over all super easy and yummy! And I will make again!

    Reply
    • Taesha Butler

      January 8, 2023 at 8:35 am

      Hi Sarah! Yes, you can totally use applesauce in place of banana in these!

      Reply
  10. Samantha Roberts

    January 14, 2023 at 7:28 pm

    5 stars
    My toddler made these at school and they were so good we had to track down the recipe! I just finished baking them with my 3 year old and his 9 year cousin. They were a breeze to make and turned out so good!

    Reply
    • Taesha Butler

      January 15, 2023 at 8:10 am

      That is so wonderful to hear, Samantha! I’m used to teach preschool before doing The Natural Nurturer full time and would make my veggie-loaded muffins and smoothies with my students. It warms my heart to hear they are still being used in classrooms to help kids enjoy veggies. Thanks for taking the time to share and leave a review!

      Reply
    • Abby

      March 2, 2023 at 3:34 pm

      Can I mix in a chocolate protein powder or vanilla?
      Also can I use stevia as a sweetener instead of hunny.
      Would almond flour make it too dense or not be fluffy?
      -I’m in a 1200 calorie diet but I’m DYING for some healthy sweets at the moment.

      Reply
      • Taesha Butler

        March 3, 2023 at 7:18 am

        Hi Abby! You can mix in protein powder but, depending on your brand + how much you add, it will absorb some moisture in the batter and you will likely need to add a splash milk to help it have the right consistency. I have never made these using stevia and I know the amounts are quite different. I know monkfruit tends to be a better 1:1 swap in baked goods. However, the honey is a liquid sweetener and that moisture would (again) need to be replaced so that these muffins are not too dry! And almond flour would definitely change the fluff factor of these muffins, just because it is a heavier flour to bake with and is not a straight 1:1 swap with all flours. Here is a muffin recipe using almond flour that I have made that is quite soft. https://thenaturalnurturer.com/paleo-banana-muffins/

        Reply
  11. Katie

    January 15, 2023 at 2:17 pm

    Hey! Loved this recipe. Made a few changes bc I didn’t have everything and was looking to use up some stuff. I used a can of sliced carrots (didn’t have fresh) drained, a full can of pumpkin instead of banana, and 3/4 cup frozen chopped spinach instead of fresh.

    Baked a little longer, maybe 25 minutes. Everything else was the same! My kids and husband loved these!

    Reply
    • Taesha Butler

      January 16, 2023 at 7:17 am

      So glad you enjoyed them so much, Katie! And I’m so glad you were able to make them work with what you had. Thanks for taking the time to leave a review!

      Reply
  12. Kelly Petrohovich

    January 17, 2023 at 9:38 pm

    5 stars
    Super delicious!!! Loved making these with my toddler – he thinks they are a treat because they are chocolate! #momwin

    Reply
    • Taesha Butler

      January 18, 2023 at 9:44 am

      Mom win for sure! So glad to hear you involve your kiddo in making these veggie-loaded muffins, Kelly! Not only is he getting a food he loves, but also a positive experience with veggies. Thanks for taking the time to share! I so appreciate it.

      Reply
  13. Laura

    January 24, 2023 at 3:22 pm

    Delicious!! I accidentally left them in an airtight container on the countertop though, out of the fridge, for a couple days. Are they still good to eat?

    Reply
    • Taesha Butler

      January 24, 2023 at 4:44 pm

      If they look and smell good, then they should be fine! I just find because they are so moist, they tend to mold faster than other muffins. But if your home isn’t too hot, I’m betting they are okay

      Reply
  14. Katie

    January 25, 2023 at 9:23 am

    5 stars
    I had pinned this several months ago, but have been loving following Taesha on instagram and seeing all of her creative recipes and ways to incorporate vegetables into things.

    I am *that annoying person* that alters recipes, but this was partially due to necessity. A snow storm hit and I was out of eggs! I was also out of flax seed so I used “chia eggs” and added a touch extra of oil. I also added in some hemp hearts and collagen bc my partner will not take the time to build a balanced breakfast, he will just take the muffins and leave for work and I wanted to add a touch of protein! The batter was a little dry because of MY updates (would have been PERFECT had I not added the extra powder) so I added a splash of milk. I topped with some dark chocolate chips and WOW these are definitely going to be on repeat in my house! What a fun way to get some added nutrients, use up some spinach/carrots/bananas that may otherwise go bad, and uses simple ingredients I almost always have on hand (except when the egg prices are this high!). Can’t wait to work my way through the website and add veggies to allllll the things!

    Reply
    • Taesha Butler

      January 25, 2023 at 9:29 am

      Katie, I laughed out loud at your comment. I am “that annoying person” too. I joke that that is how I got started as a food blogger…changing up someone’s recipe to fit my needs so much that it was a totally different recipe.

      I am so happy that your version of this recipe was such a hit! Thank you for taking the time to leave a review and I can’t wait to hear what you cook next!

      Reply
  15. Amber

    January 29, 2023 at 2:50 am

    Hi i have a diabetic child could you tell me how many carbs per muffin pls

    Reply
    • Taesha Butler

      January 30, 2023 at 7:02 am

      Hi Amber! All the *estimated* nutritional information for these muffins is located at the bottom of the recipe card.

      Reply
  16. Kelly

    February 2, 2023 at 9:31 pm

    Can you use almond or coconut flour?

    Reply
    • Taesha Butler

      February 3, 2023 at 7:13 am

      Hi Kelly! I have never tested these with almond or coconut flour. I know sometimes people find success swapping almond flour with whole wheat flour. And while it think it *might* work with this recipe, I feel like it might result in a pretty dense muffin. If you are looking for a tried-and-true veggie-loaded muffin made with almond meal, I suggest this one! https://thenaturalnurturer.com/paleo-chocolate-zucchini-muffins/

      As for coconut flour, that is a unique flour that I don’t suggest swapping into a recipe that is not written for coconut flour. It is very “thirsty” and soaks up a lot more liquid than most other “flours”. I don’t work with coconut flour a lot these days, but these are a reader favorite that are made with coconut flour. https://thenaturalnurturer.com/lemon-paleo-muffins/

      Reply
  17. Theresa

    February 5, 2023 at 3:06 am

    5 stars
    We love veggies and fruit in our home. But we don’t eat enough of it. So I am on a mission to add green leafy veggies wherever I can. The recipe is perfect for that and the muffins are delicious 😋

    Reply
    • Taesha Butler

      February 5, 2023 at 12:14 pm

      I’m so delighted that this recipe can help you in your quest to eat more veggies, Theresa!

      Reply
  18. Sue Schmidt

    February 5, 2023 at 3:41 pm

    5 stars
    Thanks for the recipe, worked great in the blender!

    Reply
    • Taesha Butler

      February 6, 2023 at 1:08 pm

      So glad to hear that, Sue!

      Reply
  19. Sadi

    February 8, 2023 at 3:42 pm

    5 stars
    I never comment on recipes but I absolutely love these. They are so moist and delicious! New favorite recipe

    Reply
    • Taesha Butler

      February 9, 2023 at 7:00 am

      I’m so glad you made an exception, Sadi! I’m delighted you enjoy them so much and appreciate you taking the time to leave a review.

      Reply
  20. Jackie

    February 26, 2023 at 9:29 pm

    5 stars
    I don’t usually comment, but wow these are good. I didn’t really have high hopes, but they are pretty perfect…nice chocolate taste and not dry. I can taste some of the banana in the flavor, but that’s no problem for me and it seems like you could eliminate that by using applesauce instead (which is a listed option). Thanks for the great recipe!

    Reply
    • Taesha Butler

      February 27, 2023 at 9:05 am

      So glad you enjoyed them, Jackie! Yes, the applesauce option is perfect for those who are not big banana fans!

      Reply
  21. Sam

    March 1, 2023 at 2:59 pm

    Hi, these sound awesome, can you leave out the maple syrup/honey without altering the rest of the recipe? I know the banana will make these sweet enough for my toddler so the extra sweetener isnt necessary!

    Reply
    • Taesha Butler

      March 2, 2023 at 11:01 am

      I haven’t tested it without maple syrup or honey, but I imagine it would work. Since it is a liquid sweetener, maybe add some extra banana or some applesauce to keep the wet ingredients: dry ingredient ratio balanced.

      Reply
  22. Sydni Law

    March 13, 2023 at 12:02 pm

    3 stars
    So I have made this recipe twice and the first time I left them in the oven for about 10 minutes longer and took them out, thinking they were done. They ended up still being raw in some spots and I had to throw them out. The second time I made them some of them cooked all the way through after leaving them in for extra minutes, but the majority of them still a raw spots after cooking for at least 45 minutes. I have know this is different than regular muffin but I have never had an issue with cooking time before now. I bake often. I used applesauce. Do I need to decrease the amount of wet ingredients? Increase the oven temperature? I’m just a little stumped on why this hasn’t been working out. Thank you.

    Reply
    • Taesha Butler

      March 13, 2023 at 12:16 pm

      I’m a bit stumped too…especially since so many other readers have made these with success. But let’s see if we can troubleshoot!

      Are you sure your oven is cooking true to temp? I ask because SO many do not (even newer ones!) and I often suggest getting an internal thermometer for your oven to see if it is still calibrated correctly. They are very inexpensive and have saved me from so many failed recipes over the years because an oven wasn’t getting to the temp it claimed.

      No muffins should take 45 minutes and the fact that some muffins in the same batch are cooked through but others are not leads me to think it is the oven not the recipe. However, are you making any changes to the recipe? Maybe adding more spinach than recommended? I’ve had readers over pack the spinach in other veggie-loaded, not realizing the water content of the veg, and end up with mushy muffins.

      Reply
  23. Stephanie

    March 13, 2023 at 11:14 pm

    Can I skip the apple cider vinegar? I don’t have that currently

    Reply
    • Taesha Butler

      March 14, 2023 at 8:28 am

      You can or you can use a different vinegar (like white vinegar) or lemon juice.

      Reply
  24. Carrie Kenney

    March 22, 2023 at 10:32 am

    Would oat or almond flour work well in this recipe.

    Reply
    • Taesha Butler

      March 23, 2023 at 9:15 am

      Oat flour might work, but they might not be quite as soft and fluffy. I haven’t tested it though! If you give it a go, please share!

      Reply
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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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