This post may contain affiliate links. Please read our disclosure policy.
These moist, Chocolate Hidden Veggie Muffins are packed with hidden veggies—perfect for picky eaters or a healthy treat on-the-go. Spinach and carrots blend right in with banana and cocoa for a sweet bite that kids and adults will both love.
If you’re searching for family-approved lunch ideas, I’ve put together a full playlist on YouTube to show you step-by-step how to make them.
If you’ve ever struggled to get your kids (or picky adults!) to eat veggies, these muffins are a lifesaver. The spinach and carrots disappear into the batter, leaving only a soft, chocolatey muffin behind. They’re perfect for school lunches, after-school snacks, or even a healthier dessert option.
🔍 Quick Look: Hidden Veggie Chocolate Muffins
- ⏰ Ready In: 25 minutes
- 🛒 Key Ingredients: Spinach, Carrots, Cocoa Powder, Chocolate Chips
- 🍽️ Servings: 24 mini muffins
- 👩🍳 Difficulty: Easy
- 🧊 Make-Ahead Friendly: Keeps fresh in the fridge for several days and freezer-friendly for up to 3 months
- 👉 Goes right along side any one of these high protein breakfast prep recipes.
Step-by-Step Recipe Video
Why you’ll love this recipe…
I wanted to create a snack that feels indulgent but sneaks in some veggies for extra nutrition.
- Moist, fudgy texture that tastes like a treat, but with hidden veggies inside
- Kid-friendly way to sneak in greens without complaints
- Mini size makes them perfect for lunchboxes or quick snacks
- Freezer-friendly and easy to batch prep
- Made with simple pantry staples + fresh produce
And if you’re loving healthy baking hacks, you’ve got to try my Blueberry Oatmeal Cups.
Made With Love,
Make these along side my warm and light creamy chicken and egg noodles recipe.
Recipe Ingredients:
Wet (to blend):
- ¼ cup maple syrup
- 2 eggs
- 1 cup fresh spinach
- 1 ripe banana
- 1 cup shredded carrots
- ¼ cup olive oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
Add-ins:
- ⅓ cup chocolate chips
To print or send recipe to email, see the recipe card below.
Recipe Instructions:
Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini muffin liners.
Blend Wet Ingredients:
- In a blender, combine the maple syrup, eggs, spinach, banana, shredded carrots, olive oil, and vanilla extract. Blend until completely smooth.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Combine:
- Pour the blended mixture into the dry ingredients. Stir until just combined—do not overmix.
Add Chocolate Chips:
- Gently fold in the chocolate chips.
Fill Muffin Pan:
- Spoon the batter into the mini muffin cups, filling each about ¾ full.
Bake:
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Enjoy:
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
To print or save recipe to email, see the recipe card below.
Hidden Veggie Chocolate Muffins (Mini Size)
Ingredients
Wet (to blend):
- ¼ cup maple syrup
- 2 eggs
- 1 cup fresh spinach
- 1 ripe banana
- 1 cup shredded carrots
- ¼ cup olive oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
Add-ins:
- ⅓ cup chocolate chips
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini muffin liners.
Blend Wet Ingredients:
- In a blender, combine the maple syrup, eggs, spinach, banana, shredded carrots, olive oil, and vanilla extract. Blend until completely smooth.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Combine:
- Pour the blended mixture into the dry ingredients. Stir until just combined—do not overmix.
Add Chocolate Chips:
- Gently fold in the chocolate chips.
Fill Muffin Pan:
- Spoon the batter into the mini muffin cups, filling each about ¾ full.
Bake:
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Enjoy:
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Mini muffins bake fast, so check at 12 minutes to avoid overbaking.
- Great for meal prep—freeze and thaw overnight for quick snacks.
- You can sneak in zucchini instead of carrots for variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely perfect recipe! Trust the process, stick to the right portions and it will turn out perfectly!! They tasted like dark chocolate, but the only sugar was from the chocolate chips!!not too sweet, not bland, but I know kids will love them!!
My daughter will not eat most veggies, so I sneak this recipe into her lunches for school and she will eat them right up. She can’t taste the spinach nor the carrots at all. She can only taste chocolate and banana. Yum. I am apart of the yearly subscription fan club and came here looking for this because I want to make it for this weeks lunches 🙂 and there are no nuts in it so it’s school safe. Woot.
It’s a good recipe to hide veggies. I used butter and added espresso powder to make the chocolate stand out. I would add more bananas next time to get more of that flavour.
My picky eater loved these!!!! Will be making again, soon and often.