Chocolate Veggie Muffins

4.40 from 28 votes

Posted by Ashley

on Feb 06, 2023, Updated Jun 27, 2024

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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:

Ingredients:

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

Tools:

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.

Substitutions:

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

Storage:

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.

4.40 from 28 votes