Healthy Chocolate Muffins (with Veggies!)

30m
Serves 12
https://thenaturalnurturer.com/healthy-chocolate-muffins-with-veggies/

Directions

  1. 1Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  2. 2In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
  3. 3Blend until mixture is smooth.
  4. 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.
  5. 5Finally, fold in chocolate chips (if using).
  6. 6Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  7. 7Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  8. 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

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