Hidden Veggie Double Chocolate Muffins

Ingredients

• 2 eggs (Room temperature)
• 1 banana (Approximately 100–120 g)
• 120 g Greek yogurt
• 75 g coconut oil (Melted)
• 0.25 cup honey
• 1 tsp vanilla extract
• 90 g zucchini (Grated; squeeze dry, then measure)
• 55 g carrot (Grated)
• 20 g spinach
• 180 g all-purpose flour
• 30 g cocoa powder
• 1 tsp baking soda
• 0.5 tsp cinnamon
• 0.25 tsp salt
• 55 g semi-sweet mini chocolate chips (Optional; described as highly recommended for adults)

Steps

1. 1

   Grate the zucchini, squeeze it dry, and measure 90 g after squeezing. Grate the carrot as well.

2. 2

   Add the eggs, banana, Greek yogurt, melted coconut oil, honey, vanilla extract, squeezed zucchini, grated carrot, and spinach to a blender, as directed for the wet ingredients.

3. 3

   Blend the wet ingredients together.

4. 4

   Measure the all-purpose flour, cocoa powder, baking soda, cinnamon, and salt as the dry ingredients. The supplied source does not provide the remaining mixing, portioning, baking, or cooling instructions.

Notes

The supplied text does not state the oven temperature, baking time, pan preparation, how the wet and dry mixtures are combined, whether chocolate chips are folded in, or how the muffins are portioned and cooled. Do not rely on the estimated times or serving count as author-provided details.

Nutrition per serving

• muffins
• dessert
• toddler-friendly
• hidden vegetables
• chocolate
• vegetarian
• baking