Double Chocolate Veggie Muffins (Kid-Approved & Lunchbox Friendly)
Soft double chocolate veggie muffins made with zucchini, sweet potato, and spinach. Kid-friendly, lunchbox-ready, and freezer-friendly.
Ingredients
Dry ingredients:
- 1 1/2 cups whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 + 1/8 teaspoons salt
Wet ingredients:
- 1/2 cup vanilla Greek yogurt
- 1/4 cup neutral tasting oil like grapeseed or avocado
- 1/4 cup maple syrup or honey maple syrup is our flavour choice!
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup unpacked grated zucchini grated on large hole, some liquids lightly squeezed out
- 1 cup unpacked peeled and grated sweet potato grated on large hole
- 1 cup lightly packed baby spinach
- 1/2 small ripe banana optional
Topper:
- 1/4 to 1/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350°F/175°C and line a 12-cup standard muffin pan with non-stick parchment liners, or oil-sprayed paper liners. (These delicate muffins stick to silicone cups even when greased.)
- In a large mixing bowl, whisk together all of the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt). Set aside.
- Grate the zucchini and squeeze out some of the moisture. Peel and grate the sweet potato.
- To a high-speed blender or food processor, add all of the wet ingredients in the order they appear for easiest blending (yogurt, oil, egg, syrup or honey, eggs, vanilla, zucchini, sweet potato, baby spinach and banana, if using) until smooth, scraping the sides if needed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. 6. Divide batter evenly among the muffin cups, about 1/4 cup batter per cup, and top with the chocolate chips, if desired. Bake on the middle rack for 23 to 25 minutes (I bake for 24), until a toothpick test comes out clean. Allow to cool in the pan for 10 minutes before transferring the muffins to a cooling rack to cool completely.
Notes
Dutch process cocoa powder tastes best as it is less bitter but any unsweetened cocoa powder can be used. If you use plain Greek yogurt, you may wish to add an extra tablespoon of syrup or honey. I use If You Care liners which nearly never stick to baked goods.
Dairy-free version: Use vegan yogurt.
Egg-free version: Use 2 chia eggs by mixing 2 tablespoon chia seeds into 6 tablespoons water and letting sit a few minutes to gel.
Vegan version: Use vegan yogurt, maple syrup and chia eggs.
Tried this recipe?Let us know how it was!