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.

Healthy Veggie Chocolate Muffins

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

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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