Veggie-Loaded Chocolate Muffins

Ingredients

• 2 cup vegetables (blended into the batter; typically a mix of zucchini and carrots)
• 1 banana (mashed; can substitute with applesauce)
• maple syrup (used for natural sweetening)
• flour (works with cup-for-cup gluten-free flour)
• cocoa powder (for chocolate flavor)

Steps

1. 1

   Prepare the vegetables by blending them until smooth to incorporate into the batter.

2. 2

   In a large bowl, combine the blended vegetables with mashed banana (or applesauce) and maple syrup.

3. 3

   Mix in the flour (standard or gluten-free) and cocoa powder until a cohesive batter forms.

4. 4

   Divide the batter into a muffin tin.

5. 5

   Bake until the muffins are set and a toothpick comes out clean.

Notes

The author notes that these muffins are highly freezer-friendly and work well for meal prep. You can substitute the banana with applesauce if preferred. The specific vegetable blend is not detailed in the snippet but usually consists of moisture-rich veggies like zucchini.

Nutrition per serving

• healthymuffins
• fallbaking
• mealprep
• healthybaking
• veggieloaded
• kid-friendly
• breakfast
• snack