Chocolate Veggie Muffins

Ingredients

• 1 Mexican zucchini (small; grated and squeezed; yields ½–¾ cup)
• 0.5 cup Carrot (small to medium; finely grated; about ½ cup)
• 0.5 cup Fresh spinach
• 1 Banana (ripe)
• 2 Eggs
• 1 cup Whole milk (whole dairy milk)
• 0.25 cup Butter (melted)
• 1 tsp Vanilla
• 1.5 cup Flour
• 0.5 cup Cocoa powder
• 0.75 cup Sugar
• 1 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Salt
• 0.5 cup Chocolate chips

Steps

1. 1

   Blend the spinach, banana, eggs, and milk together until combined. Set the blended mixture aside.

2. 2

   Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.

3. 3

   Add the blended mixture to the dry ingredients and mix together.

4. 4

   Stir in the grated, squeezed zucchini and finely grated carrot. If you prefer not to see the vegetables in the muffins, blend them into the mixture; the creator left them grated for texture.

5. 5

   Add the melted butter and chocolate chips and mix to combine.

6. 6

   Bake the muffins at 350°F for 17 minutes.

Notes

The post reports approximately 110 calories per muffin. It does not specify pan preparation, how the batter is portioned, or a doneness check.

Nutrition per serving

• dessert
• snack
• vegetable-packed
• baked
• chocolate
• kid-friendly