Chocolate Veggie Muffins
By Jamie N, Registered Dietitian · thebalancednutritionist.com
35 minMakes 12 muffins
Tender chocolate muffins loaded with grated carrots, zucchini and spinach, bound with Greek yogurt and eggs.
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| prepPreheat oven to 350°F / 175°C | |||||
| prepLine a 12-cup muffin pan with liners or use silicone pan | |||||
| 190 g white whole wheat flour | Whisk dry ingredients | Stir wet into dry until just combined | Fold in carrots, zucchini, spinach & chips | Divide into muffin tin, top with chips | Bake 350°F / 175°C, 18–24 min until done |
| 30 g dutch process cocoa powder | |||||
| 1 tsp baking powder | |||||
| 1 tsp baking soda | |||||
| 1/2 tsp salt | |||||
| 120 ml plain Greek yogurt | Blend wet ingredients until smooth | ||||
| 170 g honey | |||||
| 60 ml avocado oil | |||||
| 2 eggs | |||||
| 1 tsp vanilla extract | |||||
| 110 g carrots, grated | |||||
| 120 g zucchini, grated | |||||
| 30 g baby spinach | |||||
| 85 g mini chocolate chips (for batter) | |||||
| mini chocolate chips (for topping) | |||||
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