Chocolate Veggie Muffins
Adding vegetables like zucchini, carrot, and spinach to chocolate muffins is a great way to sneak in some extra nutrients and make them more nutritious.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Zucchini
- 1 cup Carrot
- 1 cup Spinach
- 1.5 cup Flour
- 0.5 cup Cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Coconut sugar
- 0.5 cup Coconut oil
- 0.75 cup Almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini, carrot, and spinach.
- In a large bowl, mix the grated vegetables, flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
- In a separate bowl, whisk together the coconut oil, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the dark chocolate chips.
- Line a muffin tin with paper liners and divide the batter evenly among the cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes.
- Transfer the muffins to a wire rack to cool completely. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 22g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.