Chocolate Veggie Muffins

• servings: 12 servings
• active time: 5 minutes
• total time: 27 minutes

Ingredients

1 1/2 cups white whole wheat flour (or regular whole wheat)

1/3 cup dutch process cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2-2/3 cup mini chocolate chips (more for topping)

1 cup carrots (grated)

1 cup zucchini (grated)

1 cup baby spinach

1/2 cup plain Greek yogurt

1/2 cup honey

1/4 cup avocado oil

2 eggs

1 tsp vanilla extract

Directions

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.

Nutrition

• Serving Size: 1 muffin
• Calories: 199 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.003 g
• Cholesterol: 28 mg
• Sodium: 248 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 17 g
• Protein: 5 g