Hidden Veggie Chocolate Muffins (Mini Size)
Moist and fudgy mini muffins with hidden spinach and carrots—these chocolate muffins are the perfect snack or healthy treat for picky eaters.
Servings: 24 muffins
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
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
