Healthy Chocolate Muffins (with Veggies!)

Name: Healthy Chocolate Muffins (with Veggies!)
Total time: 30 min
Yield: 12 servings
Cuisine: American
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; 0.25 cup oil, I use melted coconut oil or avocado; 0.25 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 teaspoon baking soda; 1 teaspoon baking powder; 0.25 cup cocoa powder; 1 teaspoon ground cinnamon; 0.25 teaspoon salt; 0.25 cup chocolate chips**, or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.

30m

Serves 12

thenaturalnurturer.com

Healthy Chocolate Muffins (with Veggies!)

thenaturalnurturer.com

30m

Serves 12

Directions

1Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
2In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
3Blend until mixture is smooth.
4Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
5Finally, fold in chocolate chips (if using).
6Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
7Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
8Let 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 or freezer

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
0.25 cup oil, I use melted coconut oil or avocado
0.25 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 teaspoon baking soda
1 teaspoon baking powder
0.25 cup cocoa powder
1 teaspoon ground cinnamon
0.25 teaspoon salt
0.25 cup chocolate chips**, or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.

Equipment

blender12-hole muffin tinmuffin linerstoothpick

Healthy Chocolate Muffins (with Veggies!)

30m

Serves 12

thenaturalnurturer.com

Healthy Chocolate Muffins (with Veggies!)

thenaturalnurturer.com

30m

Serves 12

Directions

1Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
2In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
3Blend until mixture is smooth.
4Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
5Finally, fold in chocolate chips (if using).
6Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
7Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
8Let 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 or freezer

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
0.25 cup oil, I use melted coconut oil or avocado
0.25 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 teaspoon baking soda
1 teaspoon baking powder
0.25 cup cocoa powder
1 teaspoon ground cinnamon
0.25 teaspoon salt
0.25 cup chocolate chips**, or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.