Veggie Chocolate Muffins

 

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 I use melted coconut oil or avocado
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1 cup white whole wheat flour can sub 1:1 gluten free flour mix, if needed
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • ¼ cup cocoa powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chocolate chips** or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.

Instructions

  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  • In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
  • Blend until mixture is smooth.
  • Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed.
    If you don’t have a high-speed blender, I’ve found during testing that the best move is to blend the wet ingredients + veggies first, then pour the mixture into a bowl and stir in the dry ingredients by hand. It keeps things smooth without overworking your blender.
  • Finally, fold in chocolate chips
  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 20-22 minutes in a 350℉ oven or until a toothpick inserted into the middle comes out clean.
    TIP: if you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. Many ovens do not bake true to temp, so this trick will ensure your muffins are baked through but are not over baked.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge for up to 5 days or freezer for up to a month.

Nutrition

Serving: 1muffin | Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2385IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg

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