Description
Deliciously indulgent muffins packed with hidden veggies and chocolate flavor—perfect for breakfast or as a healthy snack.
Ingredients
- 1 cup all-purpose flour (or 1 1/4 cup almond flour)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or pure maple syrup)
- 1/4 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrot
- 1 cup fresh spinach
- 1/3 cup cooked beets
- 1 ripe banana
- 1/4 cup milk (any kind)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
- Combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until well combined and set aside.
- Blend the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, spinach, shredded carrot, cooked beets, ripe banana, and milk in a blender. Blend on high speed until smooth.
- Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold together until just combined.
- Fold in mini chocolate chips if desired, saving some for topping the muffins.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
For an extra chocolatey flavor, increase cocoa powder by a tablespoon or two. Store in an airtight container for up to three days or freeze for longer storage.
