Veggie chocolate muffins are the easiest way to sneak extra veggies into a rich, chocolatey treat your whole family will devour. These moist, delicious muffins are packed with hidden veggies like zucchini, carrots, and spinach but all anyone will taste is sweet, chocolate goodness.
Perfect for breakfast, lunchboxes, or an after-school snack, these muffins are loaded with wholesome ingredients and naturally sweetened. Even picky eaters won’t guess they’re full of vegetables! Whether you’re looking for healthy chocolate muffins with veggies or kid-friendly veggie muffins, this recipe has you covered.
Let’s dive into why these veggie chocolate muffins will become your new favorite and how easy they are to make.
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Table of Contents
Veggie Chocolate Muffins
- Total Time: 30 min
- Yield: 12 muffins
- Diet: Vegetarian
Description
These veggie chocolate muffins are rich, moist, and packed with hidden veggies like zucchini, carrots, and spinach. Perfect for breakfast, snack time, or a sneaky chocolate treat everyone will love.
Ingredients
Dry Ingredients:
1 1/2 cups white whole wheat flour
1/3 cup Dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2–2/3 cup mini chocolate chips (plus more for topping)
Wet Ingredients:
1 cup grated carrots
1 cup grated zucchini
1 cup baby spinach, chopped
1/2 cup plain Greek yogurt
1/2 cup honey
1/4 cup avocado oil
2 eggs
1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the carrots and zucchini. Chop the spinach finely or pulse in a blender.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the mini chocolate chips.
4. In a separate bowl, whisk the eggs, honey, yogurt, oil, and vanilla until smooth.
5. Fold the grated carrots, zucchini, and spinach into the wet mixture.
6. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
7. Scoop the batter evenly into the muffin cups, filling about 3/4 full. Add extra chocolate chips on top if desired.
8. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the veggie chocolate muffins for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
For gluten-free veggie chocolate muffins, use a 1:1 gluten-free flour blend.
Want extra chocolate? Make them double chocolate veggie chocolate muffins by adding extra chocolate chips.
These muffins freeze well for up to 3 months.
Perfect for sneaky veggie treats, lunchboxes, or a healthy chocolate breakfast.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast, Snack, Healthy Baked Goods
- Method: Baking
- Cuisine: American
Why You’ll Love These Veggie Chocolate Muffins
These veggie chocolate muffins aren’t just a sneaky way to add veggies to your day — they’re downright delicious. Here’s exactly why this recipe is about to become a staple in your kitchen:
High-Protein, Easy & Delicious
These muffins are loaded with wholesome, nutrient-packed ingredients that not only taste amazing but help fuel your day. Thanks to ingredients like Greek yogurt, eggs, and veggies, each muffin offers a little boost of protein making them satisfying enough for breakfast or a quick snack.
Plus, they’re seriously easy to whip up! Just grab a bowl, mix everything together, and you’ll have warm, chocolate-packed muffins ready in no time.
Perfect for Meal Prep or Quick Breakfast
Busy mornings? These veggie chocolate muffins are your new best friend. Bake a batch ahead of time and you’ve got a healthy, chocolatey breakfast or snack ready to grab-and-go.
They freeze beautifully too, so you can always have a stash of muffins ready when those chocolate cravings hit no delivery app required!
Ingredients & Substitutions for the Best Veggie Chocolate Muffins
These veggie chocolate muffins come together with simple, wholesome ingredients and lots of hidden veggies! Here’s exactly what you’ll need, plus some easy swaps to make this recipe work for your diet or pantry.
Key Ingredients for the Best Muffins
- White whole wheat flour – Adds fiber while keeping the muffins light. Regular whole wheat flour works too.
- Dutch process cocoa powder – Gives that rich, chocolate flavor and deep color.
- Baking powder & baking soda – For fluffy, bakery-style muffins.
- Salt – Balances the sweetness.
- Mini chocolate chips – Optional, but that melty, chocolatey goodness is hard to resist!
- Carrots, zucchini, and spinach – The hidden veggies that add moisture, nutrients, and sneakily boost the goodness.
- Plain Greek yogurt – Adds protein and keeps the muffins super moist.
- Honey – Naturally sweetens these muffins without refined sugar.
- Avocado oil – Keeps the muffins tender without using butter.
- Eggs – Essential for structure and texture.
- Vanilla extract – For that classic bakery flavor.
Easy Ingredient Swaps and Substitutions
- Swap white whole wheat flour with a 1:1 gluten-free flour blend for gluten-free chocolate veggie muffins.
- For a dairy-free version, use coconut yogurt and dairy-free chocolate chips.
- Don’t have honey? Try maple syrup for a naturally sweet, vegan-friendly option.
- Want more veggies? Sneak in a little grated beet for an extra nutrient boost.
- To make these high-protein muffins, add a scoop of your favorite protein powder just reduce the flour slightly.
| Dry Ingredients | Wet Ingredients |
|---|---|
| 1 1/2 cups white whole wheat flour | 1 cup carrots, grated |
| 1/3 cup Dutch process cocoa powder | 1 cup zucchini, grated |
| 1 tsp baking powder | 1 cup baby spinach |
| 1 tsp baking soda | 1/2 cup plain Greek yogurt |
| 1/2 tsp salt | 1/2 cup honey |
| 1/2–2/3 cup mini chocolate chips (plus more for topping) | 1/4 cup avocado oil |
| 2 eggs | |
| 1 tsp vanilla extract |
How to Make Veggie Chocolate Muffins
These veggie chocolate muffins are quick, simple, and perfect for even beginner bakers. You don’t need fancy tools just a bowl, a grater, and your muffin tin!
Step-by-Step Instructions
- Prep the veggies
Grate the carrots and zucchini. You can leave the peel on for extra nutrients, but be sure to squeeze out excess moisture from the zucchini with a paper towel. Chop the spinach finely or pulse it in a blender. - Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the mini chocolate chips. - Blend the wet ingredients
In another bowl, whisk the eggs, honey, Greek yogurt, avocado oil, and vanilla extract until smooth. - Add the veggies
Fold the grated carrots, zucchini, and chopped spinach into the wet mixture. - Combine wet and dry
Pour the wet ingredients into the dry ingredients. Gently mix until just combined — don’t overmix, or your muffins might turn out dense. - Fill the muffin tin
Line a muffin tin with paper liners or lightly grease it. Scoop the batter evenly into the cups, filling them about 3/4 full. Sprinkle extra chocolate chips on top if you like. - Bake
Bake at 350°F (175°C) for 20–24 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is okay!). - Cool and enjoy
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm, or let them cool completely for snack-time later.
Tips for the Best Veggie Chocolate Muffins
Want bakery-style, moist, chocolate-packed muffins that taste amazing every single time? These easy tips will help you get it just right even if you’re a beginner!
Pro Tips for Perfect Texture & Flavor
- Squeeze the zucchini – Don’t skip this step! Grated zucchini holds a lot of water. Give it a good squeeze with a clean towel or paper towels so your batter isn’t too wet.
- Grate the carrots finely – Finer carrots blend right into the muffins, keeping them moist and soft without noticeable veggie chunks.
- Chop the spinach small – This keeps the spinach hidden perfect for sneaky veggie treats!
- Use mini chocolate chips – They spread chocolate flavor through every bite without overpowering the muffins.
- Don’t overmix – Stir the batter just until combined. Overmixing can make your muffins dense and chewy.
- Check with a toothpick – Every oven bakes differently. Start checking your muffins at 20 minutes to avoid overbaking.
What to Avoid for Best Results
- Adding extra zucchini or veggies without adjusting the dry ingredients, this can make the muffins too wet.
- Skipping the oil or yogurt, these keep the muffins rich, moist, and perfectly tender.
- Overfilling the muffin cups, they’ll rise and spill over. Fill 3/4 full for nice, domed muffins.
Topping Ideas
These veggie chocolate muffins are already packed with hidden veggies and rich, chocolatey goodness, but a few toppings can take them to the next level! Here are some easy, kid-friendly, and delicious ideas to try:
- Extra mini chocolate chips – Sprinkle a few on top before baking for melty, chocolate-packed tops.
- Chopped nuts – Walnuts or pecans add a little crunch and extra nutrients.
- Shredded coconut – Gives a light, sweet flavor and looks pretty on top.
- A dusting of powdered sugar – For a classic bakery look (especially fun for special occasions).
- Peanut butter drizzle – Warm a little peanut butter and drizzle it over the cooled muffins for a protein-packed topping.
- Dairy-free chocolate drizzle – Melt some dairy-free chocolate chips for a glossy, indulgent finish, perfect for dairy-free chocolate veggie muffins.
Feel free to get creative, toppings are an easy way to make these muffins your own while still keeping them healthy and loaded with veggies!
How to Store and Reheat Veggie Chocolate Muffins
One of the best things about these veggie chocolate muffins? They store beautifully, making them perfect for busy mornings, snacks, or sneaky veggie treats on the go.
Storing Your Muffins
- Let the veggie chocolate muffins cool completely before storing to avoid moisture buildup.
- Place them in an airtight container at room temperature for up to 2 days.
- For longer storage, keep them in the fridge for up to 5 days, they stay moist, rich, and chocolatey!
Love easy, make-ahead breakfasts? You might also enjoy these cottage cheese egg muffins , they’re high-protein and perfect for meal prep.
Freezing Tips
Want a stash of healthy muffins ready anytime? These veggie chocolate muffins freeze perfectly:
- Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To enjoy, thaw at room temperature or warm gently in the microwave for a quick snack or breakfast.
Pro tip: If you’re a muffin lover, don’t miss these blueberry cottage cheese muffins , they’re another nutritious, freezer-friendly favorite!
How to Reheat
For that fresh-baked taste:
- Microwave a veggie chocolate muffin for 15–20 seconds to warm it up.
- Or pop it in a 300°F oven for 5 minutes for a slightly crisp top and gooey chocolate inside.
These veggie chocolate muffins taste just as good the next day, maybe even better when the chocolate chips get all melty again!
Other Recipes You May Like
If these veggie chocolate muffins hit the spot, you’ll love trying more of our nutritious, chocolate-packed, and easy-to-make treats! Here are a few favorites to satisfy your cravings:
- For another chocolatey, veggie-packed snack, check out our cottage cheese chocolate brownies, rich, fudgy, and secretly full of protein.
- Love muffins? Don’t miss these fluffy cottage cheese banana muffins, a sweet, protein-packed option perfect for breakfast or snacks.
- Looking for a creamy chocolate treat? Our cottage cheese chocolate mousse is high in protein and totally indulgent.
- Craving a quick breakfast? These banana cottage cheese pancakes are light, fluffy, and naturally sweet, ideal for busy mornings.
These recipes are perfect if you love sneaky veggie treats, healthy chocolate goodies, or easy, nutritious snacks the whole family will enjoy.
FAQ: Veggie Chocolate Muffins
What veggies can I hide in chocolate muffins?
You’d be surprised how many veggies work well in chocolate muffins! Popular options include grated zucchini, finely shredded carrots, chopped spinach, and even a little beet for color. These hidden veggies blend right into the batter, making it easy to enjoy healthy, chocolatey muffins without anyone guessing they’re packed with vegetables.
What is the secret to bakery-style muffins?
The secret to bakery-style muffins is all about the batter and the bake. First, don’t overmix — gently fold the wet and dry ingredients together just until combined. Use room-temperature ingredients like eggs and yogurt for better texture. Finally, fill your muffin cups about ¾ full and bake at a consistent temperature for perfect, domed tops.
How to make chocolate muffin moist?
To keep chocolate muffins moist, add ingredients like Greek yogurt, mashed banana, or even grated zucchini. These add moisture without making the batter too heavy. Using a little oil instead of only butter also helps achieve that rich, soft texture. And don’t overbake — check for doneness early to avoid dry muffins.
Are veggie muffins healthy?
Yes! Veggie muffins are a great way to add extra nutrients like fiber, vitamins, and even protein to your day. With hidden veggies like carrots, zucchini, or spinach, they’re a sneaky but tasty option for picky eaters or anyone wanting a healthier chocolate treat. Plus, when naturally sweetened with honey or bananas, they can be a nutritious addition to your breakfast or snack routine.
Conclusion
These veggie chocolate muffins truly check all the boxes they’re rich, chocolatey, loaded with hidden veggies, and perfect for the whole family. Whether you’re trying to sneak more vegetables into your breakfast, pack a quick snack, or bake something that even picky kids will love, this recipe delivers every time.
With wholesome ingredients like zucchini, carrots, and spinach, these muffins are naturally sweetened, high in protein, and bursting with chocolate flavor. Plus, they’re so easy to make just grab a bowl, do a little mixing, and you’ll have moist, delicious muffins ready in no time.
So go ahead, grab your flour, cocoa powder, and those hidden veggies, and bake up a batch of these healthy, sneaky, veggie-packed treats. I promise, once you take that first rich, fluffy bite you’ll want to keep this recipe on regular rotation.
And hey, if you enjoyed these muffins, don’t forget to check out the other tasty, protein-packed recipes here on Try It Tasty there’s always something new to try for your next healthy baking day!
Love these veggie chocolate muffins? Don’t forget to share them with your friends! Pin this recipe on Pinterest or tweet about it on X — because sneaky veggie treats this delicious deserve to be shared.