Healthy Chocolate Muffins (with Veggies!)

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large eggs (can sub 2 "flax eggs")

1 cup mashed overripe banana (can sub with 1 cup unsweetened applesauce)

1 cup grated carrots

1 cup loosely packed spinach or kale

¼ cup oil (I use melted coconut oil or avocado)

¼ cup maple syrup or honey

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

1 cup white whole wheat flour (can sub 1:1 gluten free flour mix, if needed)

1 teaspoons baking soda

1 teaspoons baking powder

¼ cup cocoa powder

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ cup chocolate chips** (or to taste. If you omit, add a couple tablespoons of granulated sugar to help bring up the sweetness.)

Directions

Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside

In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.

Blend until mixture is smooth.

Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.

Finally, fold in chocolate chips (if using).

Portion batter into prepared muffin tin and top with extra chocolate chips if desired.

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.

Nutrition

• Serving Size: 1 muffin
• Calories: 135 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.02 g
• Cholesterol: 31 mg
• Sodium: 198 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 3 g