Hidden Veggie Chocolate Muffins

Ingredients

• 1 cup carrot (shredded)
• 1 cup zucchini
• 1 cup spinach
• 1 overripe banana
• 2 eggs
• 0.333 cup honey
• 0.25 cup avocado oil (May be replaced with applesauce, according to the author.)
• 1 tsp vanilla
• 0.25 cup milk
• 2.75 cup flour (The source writes this as “11/4 cup,” interpreted as 1 1/4 cups.)
• 1 tsp baking powder
• 1 tsp baking soda
• 0.333 cup cocoa powder
• 0.333 cup chocolate chips

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a muffin tin; the author used a mini-muffin tin.

2. 2

   Place the shredded carrot, zucchini, spinach, overripe banana, eggs, honey, avocado oil, vanilla, and milk in a blender. Blend the wet ingredients together until combined. If using the author's suggested substitution, replace the avocado oil with applesauce.

3. 3

   In a separate bowl, combine the flour, baking powder, baking soda, and cocoa powder.

4. 4

   Pour the blended wet mixture into the bowl of dry ingredients and mix until combined.

5. 5

   Fold in the chocolate chips.

6. 6

   Scoop the batter into the prepared muffin tin.

7. 7

   Bake at 350°F (175°C) for about 15 minutes.

Notes

The source does not specify an exact yield; 24 mini muffins is an estimate. It also does not state a doneness test or cooling time. The flour quantity appears as “11/4 cup” in the source and has been interpreted as 1 1/4 cups.

Nutrition per serving

• snack
• dessert
• kid-friendly
• hidden vegetables
• mini muffins
• baked
• vegetarian