Description
These Healthy Chocolate Muffins are a delicious and nutritious treat packed with veggies like grated carrots and leafy greens, naturally sweetened with banana and maple syrup, and made with whole wheat flour for added fiber. Moist, tender, and chocolatey, they make a perfect guilt-free snack or breakfast option that both kids and adults will love.
Ingredients
Wet 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 (melted coconut oil or avocado oil recommended)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 1 cup white whole wheat flour (can sub 1:1 gluten free flour mix, if needed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins
- ¼ cup chocolate chips (or to taste; omit and add a couple tablespoons granulated sugar for sweetness if preferred)
Instructions
- Preheat Oven: Preheat your oven to 350 ℉ and line a 12-hole muffin tin with paper liners. Set the prepared pan aside.
- Combine Wet Ingredients: In a blender, add eggs, mashed banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, apple cider vinegar, and vanilla extract.
- Blend Smooth: Blend the wet mixture until smooth and well combined, ensuring the veggies are fully incorporated.
- Add Dry Ingredients: Add the white whole wheat flour, baking powder, baking soda, salt, cocoa powder, and ground cinnamon to the blender. Process briefly until just mixed. If your blender is not high-speed, blend the wet mixture first, then transfer to a bowl and stir in dry ingredients by hand to avoid overworking the batter.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter using a spatula to evenly distribute them.
- Fill Muffin Tin: Portion the batter evenly into the muffin tin lined with paper liners. Optionally, sprinkle extra chocolate chips on top of each muffin for an added touch.
- Bake: Bake in the preheated 350 ℉ oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. For best results, use a kitchen thermometer and bake until muffins reach an internal temperature of 200 ℉ to ensure they are fully cooked and moist.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before serving or storing.
- Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to one month to keep them fresh.
Notes
- You can substitute eggs with flax eggs to make the recipe vegan-friendly.
- Replacing banana with unsweetened applesauce will slightly alter the flavor but maintain moisture.
- If omitting chocolate chips, add a couple tablespoons of granulated sugar to enhance sweetness.
- Use a kitchen thermometer to check the internal temperature for perfect baking results.
- The recipe can be adapted to gluten-free by using a 1:1 gluten-free flour blend.
- Letting the muffins cool completely before storing ensures the best texture and flavor preservation.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
