Chocolate Veggie Muffins

These chocolate veggie muffins are the ultimate hack for sneaking vegetables into your toddler’s diet!

In the constant quest for how to sneak veggies and fiber into my son’s diet, I decided to try a chocolate variety, since he has discovered he LOVES chocolate. And omg, these were a HIT. They have an entire zucchini and carrot blended into them (no grating or squeezing out excess moisture 🙌 ), and limited added sugar. Such a win!

ALLERGENS

This recipe has eggs and wheat.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I stored these on the counter for 3 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

TOOLS USED/RECOMMENDED

Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

Blender – this is the blender we have and love.

More easy and delicious recipes for your little one found here!

Chocolate Veggie Muffins

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Servings: 24

Ingredients

• 1 medium zucchini chopped (about 1 cup)
• 1 medium carrot peeled + chopped (about 1 cup)
• 1 medium ripe banana or 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup oil of choice avocado, butter, or olive
• 1 egg or flax egg: 1 tbsp flaxseed + 3 tbsp water, rest 5 min
• 1 tsp vanilla extract
• 3/4 cup oat flour or blend rolled oats into flour
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

• Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
• In a blender, puree zucchini, carrot, banana/applesauce, maple syrup, oil, egg, and vanilla until smooth.
• In a bowl, whisk together oat flour, AP flour, cocoa powder, baking powder, baking soda, and salt.
• Pour wet mixture into dry. Stir until just combined. Batter should be thick but scoopable (if it seems very loose since veggie size varies, add 1–2 tbsp extra flour.)
• Fill mini muffin cups about 3/4 full. Bake 13–15 minutes, or until a toothpick comes out mostly clean.
• Rest 5 minutes in the pan, then transfer to a wire rack.

If you have a lil chocoholic like I do, give these a try and thank me later 😉

This post was all about my chocolate veggie muffins recipe.