Hidden Veggie Muffins
These soft, chocolate hidden veggie muffins are hiding a secret: they’re packed with fiber! Perfect for picky eaters of all ages, they blend familiar flavors with a nutritional boost without tasting remotely “green.”
That’s right, Hidden Veggie Recipes are back! From soups and pasta sauces to desserts, this is the ultimate way to make your kids (and picky adults) eat more plants.
And let me tell you, you’d never guess these hidden veggie muffins contain four different produce items: banana, carrots, zucchini and spinach. Instead, they taste like the best chocolate muffins with chocolate chips. Yum!
Why You’ll Love This Recipe
- Kid-friendly to the point they wouldn’t even know they are eating veggies. These just taste like chocolate muffins, with chocolate chips no less!
- One blender, one bowl, and done in 30 minutes. When I tell you these hidden veggie muffins are easy to make, I mean every word.
- Banana, carrots, and maple syrup keep things sweet without adding refined sugar.
- Meal prep friendly for those who want to enjoy a healthy dessert during the week.
Key Ingredients
- Banana adds moisture, sweetness, and helps bind the vegan batter.
- Zucchini and carrots add fiber and extra nutrients while flying under the radar. In fact, carrots are quite sweet!
- Spinach blends in with the dark chocolate batter for a vitamin boost. No one will notice!
- Cocoa powder masks the greens and brings deep chocolate flavor.
- Chocolate chips take this recipe from tasty to unbelievable.
Hack It!
- Ran out of carrots? Use raw grated beetroot instead. It’s just as sweet, and it may add an extra dimension of color to your hidden veggie muffins.
- Have you tried to make vanilla extract? It’s so easy and works out cheaper in the long run.
- If you want to add some crunchy texture, throw in chopped walnuts or sunflower seeds.
- Agave and date syrup make great alternatives to maple syrup.
- For a gluten-free version, use an all-purpose gluten free flour mix. The texture may be a little different but the flavors still deliver!
How to Make Hidden Veggie Muffins
Step 1: Preheat the oven to 350F and prepare a muffin tin with liners or spray oil. In a blender, combine the wet ingredients until smooth.
Step 2: In a bowl, add the flour, baking powder, cocoa powder and a pinch of salt. Gently combine.
Step 3: Add the wet into the dry and gently mix with a spatula until a batter is formed. Fold in the chocolate chips.
Step 4: Split the batter evenly into 9 muffin spaces. Bake for 20 minutes. To check, insert a toothpick in the centre: if it comes out clean, then the muffins are ready.
Frequently Asked Questions
Yes, they freeze beautifully for up to 3 months. Just thaw overnight or microwave for 30-60 seconds.
You can, but keep an eye on moisture levels. Gluten-free and whole wheat blends may need a splash more vegan milk. The texture will also be different, but that’s a matter of taste.
No need! The moisture helps keep the muffins soft.
Store in an airtight container for up to 4 days at room temp, or in the fridge for a week.
More Sweet Hidden Veggie Recipes
- Banana Donut Holes
- Juice Pulp Muffins
- Hidden Veggie Cookies
- Sweet Potato Cinnamon Rolls
- Vegan Edible Cookie Dough
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The Recipe: Hidden Veggie Muffins
Ingredients
- 1 banana
- ½ cup plant-based yogurt
- 1 cup carrots, grated
- 1 cup zucchini
- 1 cup spinach
- 2 tbsp oil
- ¼ cup plant-based milk, unsweetened
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- 1¼ cup all-purpose flour
- 2½ tsp baking powder
- ⅓ cup cocoa powder
- 1 pinch salt
- ¼ cup dark chocolate chips, vegan
Equipment
- Muffin tin
Instructions
- Preheat the oven to 350F and prepare a muffin tin with liners or spray oil.
- In a blender, combine the wet ingredients, including the banana, yogurt, carrots, zucchini, spinach, oil, plant-based milk, vanilla and maple syrup until smooth.
- In a bowl, combine the dry ingredients, including the flour, baking powder, cocoa powder and a pinch of salt.
- Pour the wet mixture into the dry and gently mix with a spatula until a batter is formed. Fold in the chocolate chips.
- Disperse evenly into 9 muffin spaces, and bake for 20 minutes, until a toothpick can be inserted in the centre and comes out clean.
Notes
- Ran out of carrots? Use raw grated beetroot instead. It’s just as sweet, and it may add an extra dimension of color to your hidden veggie muffins.
- Have you tried to make vanilla extract? It’s so easy and works out cheaper in the long run.
- If you want to add some crunchy texture, throw in chopped walnuts or sunflower seeds.
- Agave and date syrup make great alternatives to maple syrup.
- For a gluten-free version, use an all-purpose gluten free flour mix. The texture may be a little different but the flavors still deliver!