Chocolate Veggie Muffins

4.69 from 22 votes

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These muffins are packed with veggies! They are perfect for toddlers who are learning to like veggies plain but absolutely love chocolate.

Why Chocolate Veggie Muffins Are a Must-Try:

1. A Double Dose of Deliciousness: Not only do the muffins taste amazing, but they are packed with veggies! You will love feeding these to your kids.

2. Sneaky Veggie Goodness: If your kids give veggies the side-eye, these muffins are your secret weapon. They are packed with the goodness of spinach, which blends into the chocolaty batter. The result? A muffin that kids adore, and parents love for the added nutrients.

3. Breakfast or Snack – You Decide: Chocolate Veggie Muffins aren’t just for breakfast. They make for an excellent snack or even a treat after dinner. They’re versatile companions that bring joy to every part of the day.

4. Perfect for On-the-Go Moms: Life as a parent is busy, and snacks should be hassle-free. These muffins are easy to whip up and can be stored for those moments when hunger strikes – whether you’re at home or on the move.

5. Kid-Approved, Mom-Recommended: When your little ones ask for seconds, you know you’ve struck gold. These muffins have a kid-friendly taste with a hidden twist that parents can wholeheartedly appreciate.

How to Make Chocolate Veggie Muffins:


  • 2 mashed bananas
  • 2 eggs
  • 1/2 cup flour (whole wheat or all-purpose)
  • 2 tbsp cocoa powder
  • 2 big handfuls of spinach
  • 1 tsp baking soda
  • Chocolate chips (because a touch of chocolate is essential!)


  • Muffin tin
  • Muffin liners (optional)
  • Food processor or blender

Step 1: Blend Start by adding all the ingredients to your blender or food processor. Blend until the spinach is finely chopped.

Step 2: Chocolate Bliss Add a handful of chocolate chips to the batter. These chips will melt as the muffins bake, creating pockets of gooey chocolate.

Step 3: Bake to Perfection Preheat your oven to 350°F (175°C). Lightly grease it. Fill each muffin cup with the batter, leaving a little space at the top for the muffins to rise. Bake for about 12 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Share Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.


  • Flour: Feel free to substitute the flour with whole wheat flour or a gluten-free alternative if desired.
  • Eggs: You can substitute flax eggs.


  • After these muffins have cooled completely, you can store them in an airtight container at room temperature for up to 3 days. If you’re planning for longer storage, pop them into the refrigerator for up to a week, or freeze them in a zip lock bag for up to three months. To enjoy, simply warm them up in the microwave or oven.
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4.69 from 22 votes

Chocolate Veggie Muffins

Prep: 5 minutes
Cook: 16 minutes
Total: 21 minutes


  • 2 mashed bananas
  • 2 eggs
  • 1/2 cup flour
  • 2 tbsp cocoa powder
  • 2 big handfuls of spinach
  • 1 tsp baking powder
  • chocolate chips


  • Preheat oven to 350 degrees Fahrenheit
  • Put all ingredients into a blender besides chocolate chips and blend until smooth.
  • Fold in chocolate chips.
  • Spray the mini muffin pan and scoop batter into each one.
  • Cook in the oven for 12-14 minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!

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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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Recipe Rating


  1. 5 stars
    Should they have a “fudgey” texture? I may need a better blender….

  2. 5 stars
    Can I omit the baking soda/powder in the recipe? Will it still turn out fine? And may I know if I can substitute the banana with sugar. If yes, how much should I put? Thank you