Directions
- 1Preheat oven to 350 degrees F and line a 12-tin muffin pan with liners (or use a silicone muffin pan).
- 2Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl, except for the chocolate chips.
- 3Whisk to combine dry ingredients and set aside.
- 4Add all wet ingredients to a high-speed blender or food processor.
- 5Run the blender/food processor on high until the batter is completely smooth, stopping to scrape sides as needed.
- 6Pour wet ingredients into the bowl with the dry ingredients.
- 7Stir gently until just combined; do not over mix.
- 8Fold in mini chocolate chips with a rubber spatula.
- 9Divide batter evenly into the muffin tin.
- 10Top with extra chocolate chips.
- 11Bake for 18-24 minutes, until a toothpick inserted into the center muffin comes out clean.
Ingredients
- 1.5 cups white whole wheat flour or regular whole wheat
- 0.33 cup dutch process cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup mini chocolate chips
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup baby spinach
- 0.5 cup plain Greek yogurt
- 0.5 cup honey
- 0.25 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Equipment
oven12-tin muffin panlinerssilicone muffin panlarge bowlwhiskhigh-speed blenderfood processorrubber spatulatoothpickfork
Tips
- Do not over mix the batter.
- Bake time will depend on your oven and moisture in your zucchini + carrots. Start checking for doneness around 18-20 minutes and add 1-2 minutes until toothpick or fork comes out with no batter sticking.
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