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Learn moreRich and decadent double chocolate muffins with three full cups of sneaky veggies!
Ingredients
- 1 1/2 cups white whole wheat flour or regular whole wheat
- 1/3 cups dutch process cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cups mini chocolate chips more for topping
- 1 cup carrots grated
- 1 cup zucchini grated
- 1 cup baby spinach
- 1/2 cups plain Greek yogurt
- 1/2 cups honey
- 1/4 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
Preparation
- Preheat oven to 350 degrees F and line a 12-tin muffin pan with liners. (Or use a silicone muffin pan)
- Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl except for the chocolate chips. Whisk to combine and set aside.
- Next, add all wet ingredients to a high-speed blender or food processor. Run on high until batter is completely smooth, stopping to scrape sides as needed.
- Pour wet ingredients into bowl with dry ingredients. Stir gently until just combined. Do not over mix.
- Fold in mini chocolate chips with a rubber spatula.
- Divide batter evenly into muffin tin. Top with extra chocolate chips.
- Bake for 18-24 minutes, until a toothpick inserted into the center muffin comes out clean. Note: 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.