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Chocolate muffins arranged on a baking tray wrack
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5 from 1 vote

Veggie-Loaded Chocolate Muffins

These rich, chocolatey muffins are secretly packed with wholesome ingredients like bananas, carrots, and spinach—making them the perfect snack or breakfast for busy families. They’re soft, moist, and just sweet enough, with melty chocolate chips in every bite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Veggie-Loaded Chocolate Muffins
Servings: 24 mini muffins
Calories: 78kcal

Equipment

Ingredients

  • 2 eggs
  • 2 large overripe bananas or 3 small
  • 1 cup grated carrots
  • 1 cup loosely packed spinach
  • ¼ cup olive oil coconut oil, or avocado oil
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or regular vinegar
  • 1 cup whole wheat flour or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup cocoa powder Dutch-processed adds the most rich chocolate color
  • ¼ teaspoon salt
  • 1/2 cup chocolate chips plus extra for topping, if desired

Instructions

Preheat & Prep

  • Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.

Blend the Wet Ingredients

  • In a blender, combine the eggs, bananas, carrots, spinach, oil, maple syrup (or honey), vinegar, and vanilla. Blend until completely smooth.

Add Dry Ingredients

  • Add the flour, cocoa powder, baking soda, baking powder, and salt. Blend again just until combined—be careful not to overmix.
    • Tip: If you don’t have a high-speed blender that is large enough to fit everything in, blend the wet ingredients first, then pour into a bowl and stir in the dry ingredients by hand.
  • Gently stir in the chocolate chips.

Fill & Bake

  • Divide the batter evenly into the prepared muffin tin pan, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
  • Bake for about 13-15 minutes (or 20-22 minutes for regular-size muffins), or until a toothpick inserted in the center comes out clean.
  • Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat. Enjoy!

Notes

  • Cool & Store: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2-3 months.

Nutrition

Calories: 78kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg