What veggies can I hide in chocolate muffins?

In these chocolate veggie muffins , you can easily hide grated zucchini, grated carrots, and finely chopped spinach. They blend right into the batter and add moisture without changing the chocolate flavor.

What's the secret to moist muffins?

The key to moist chocolate veggie muffins is a combination of Greek yogurt, honey, oil, and moisture-rich veggies like zucchini and carrots. Squeezing the zucchini removes excess water to keep the texture perfect—not soggy.

Are veggie muffins healthy?

Yes! Chocolate veggie muffins are a healthier option because they’re packed with hidden vegetables, whole wheat flour, Greek yogurt for protein, and naturally sweetened with honey. They’re rich in nutrients while still tasting like a treat.

How should I store chocolate veggie muffins?

You can store the cakes for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 4 days. For long-term storage, you can freeze them for up to two months and reheat them in the microwave for quick breakfasts.

What ingredient makes muffins more fluffy?

Baking powder, baking soda, and gentle mixing help keep chocolate veggie muffins light and fluffy. Overmixing can make muffins dense, so stir until just combined.

What vegetables can you put in a muffin?

You can use zucchini, carrots, spinach, sweet potatoes, or even pumpkin in muffins. For these chocolate veggie muffins , zucchini and carrots create a moist, rich texture, while spinach adds extra nutrients without altering the flavor.

Easy Chocolate Veggie Muffins Recipe: High Protein Breakfast

Description

These chocolate veggie muffins are rich, fudgy, and packed with hidden vegetables like zucchini, carrots, and spinach. Perfect for a high-protein breakfast or healthy snack, they’re moist, naturally sweetened, and freezer-friendly.

Ingredients

Scale

Dry Ingredients:

1 ½ cups white whole wheat flour

⅓ cup Dutch-process cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ to ⅔ cup mini chocolate chips (plus more for topping)

Wet Ingredients:

1 cup grated carrots

1 cup grated zucchini

1 cup baby spinach, chopped

½ cup plain Greek yogurt

½ cup honey

¼ cup avocado oil

2 large eggs

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips.

3. In another bowl, whisk together Greek yogurt, honey, oil, eggs, and vanilla.

4. Fold in grated carrots, zucchini, and spinach.

5. Add wet mixture to dry and gently mix until just combined.

6. Divide batter among muffin cups and top with extra chocolate chips.

7. Bake for 18–22 minutes until set. Cool 5 minutes, then transfer to wire rack.

Notes

Squeeze grated zucchini to prevent excess moisture.

Muffins keep for 2 days at room temp, 4 days in fridge, or 2 months frozen.

Reheat in microwave for 15–30 seconds for a warm, fudgy muffin.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 10g
Sodium: 220mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg