yummy chocolate muffins with added veggie power!

These Chocolate Veggie Muffins tick the boxes for the kids and adults. They are sweet and deliciously chocolatey and include three veggies which we could all do more of. Oh, and they are super easy to make.

Tick, tick, tick!

I’m not one to hide veggies, but if you have a fussy eater getting veggies in on a daily basis can be a real struggle. Disguising vegetables in dishes like these Chocolate Veggie Muffins may be the only way to reach their recommended daily intakes.

My advice is to allow your children to enjoy these first, then encourage them to get involved in baking them with you. They’ll no doubt be surprised to find sweet potato, zucchini and beetroot hiding inside.

Add the Chocolate Veggie Muffins to a wholesome lunchbox or serve them up at your child’s next birthday party. If you’re looking for a gluten-free version, simply replace the wholemeal spelt flour with a quality gluten-free flour.

If you try this Chocolate Veggie Muffin recipe please let me know!

Leave a comment, send this post to a friend, pin it, or take a photo of your baking goods and tag me on Instagram!

Happy baking!

Chocolate Veggie Muffins

Prep time: 15 mins

Cook time: 25-30 mins

Makes: 8-10 medium muffins

Ingredients:

125g steamed sweet potato

1/2 cup zucchini, skin on + grated

1/2 cup beetroot, skin on + grated

1/4 cup olive oil

1/3 cup coconut sugar

1 tsp vanilla extract

2 bananas

1 egg

1 cup wholemeal spelt flour

2 heaped tbsp cacao powder

1/2 tsp baking powder

1 tsp bicarbonate soda

1/3 cup dark chocolate chips (optional)

Instructions:

Preheat the oven to 180°C. Prepare a muffin tray with cupcake liners or grease a silicon tray.

In a food processor, place the sweet potato, zucchini, beetroot, olive oil, coconut sugar, vanilla, bananas and egg. Blend until smooth.

In a large bowl, mix together the spelt flour, cacao powder, baking powder and bicarbonate soda.

Pour the wet mixture into the flour and mix until well combined. Add the chocolate chips, if using.

Spoon the mixture into the muffin tray to 3/4 full. Place in the oven and cook for 25-30 minutes or until a toothprick comes out clean when tested.

Store the muffins in an airtight container in the fridge for up 5 days.

Notes:

The riper the bananas, the sweeter the muffins will be. However, using greener bananas will provide starch which is great for feeding our gut bacteria!