Veggie Chocolate Muffins (3 Hidden Veggies)

by Eat Well with Lex

Veggie chocolate muffins for toddlers are delicious and nutritious muffins made with a blend of vegetables such as zucchini, spinach, carrots, or beets. They are super easy to make and ready in 30 minutes from start to finish. Despite the inclusion of veggies, these muffins have a rich chocolate flavor that could easy fool anyone.

Looking for more healthy muffins for toddlers? Check out my Healthy Blueberry Oatmeal Muffins with veggies.

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I’m so excited to share with you one of my favorite recipes for adding veggies into your little one’s diet: Veggie Chocolate Muffins. Yes, you heard that right – chocolate muffins packed with hidden veggies! But trust me, these muffins are so delicious, your kids won’t even suspect there’s anything healthy inside.

Healthy Chocolate Muffins with Vegetables

Hidden veggie chocolate muffins can me made with a variety of different vegetables which are finely grated or pureed and incorporated into the batter. In this recipe I used vegetables like spinach, carrots, or beets. I promise, you won’t taste an ounce of veggie. These muffins are often sweetened with natural sweeteners like ripe bananas, maple syrup, or coconut sugar, rather than refined sugars, making them a healthier option for young children.

Happy toddler enjoying a veggie chocolate muffin for snack time. eatwellwithlex.com

Are Hidden Veggie Recipes Good for Kids?

Hidden veggie recipes can be a useful strategy for encouraging children to eat more vegetables and adopt healthier eating habits. However, they should be used in moderation and complemented with opportunities for children to explore and enjoy whole, unprocessed fruits and vegetables. Read my post about “Are Hidden Veggie Recipes a Parenting Hack or a Sneaky Shortcut? for tips to address the concerns associated with hidden veggie recipes.

If you are looking for more hidden veggie recipes for kids, try my family favorite: Hidden Veggies Pasta Sauce.

Freshly baked veggie chocolate muffins cooling on a wire rack

Why These Veggie Chocolate Muffins are the Best

Added Nutrition: These muffins are loaded with hidden veggies like beets, spinach, and carrots, making them a nutritious choice for snack time. Sneak in those essential vitamins and minerals without a fuss!

Irresistible Taste: Despite the veggies, these muffins taste like a decadent double chocolate cupcake. The combination of cocoa powder, banana, and a touch of maple syrup or coconut sugar creates a rich, indulgent flavor that kids (and adults) love.

Kid-Friendly and Parent-Approved: With their chocolatey goodness and hidden veggies, these muffins are a win-win for both parents and kids.

Quick and Easy: Busy parents, rejoice! These muffins come together in just 30 minutes, making them perfect for whipping up on a busy weekday or for a last-minute snack emergency.

Ingredients for Healthy Chocolate Muffins with Veggies

  • All-purpose flour (or whole wheat, almond or oat flour)
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Coconut Sugar (or maple syrup)
  • Coconut oil
  • Ripe Banana
  • Eggs
  • Vanilla Extract
  • Milk (any kind)
  • Vegetables: Carrot, Beets and Spinach
  • Mini chocolate chips (optional)
Overview of ingredients for chocolate muffins with vegetables.

How To Make Chocolate Muffins with Vegetables for Toddlers

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.

Mixing bowl with dry ingredients for chocolate muffins: flour, cocoa powder, baking powder, and salt

Blend the Wet Ingredients: In a blender, combine the brown sugar (or maple syrup), coconut oil, eggs, vanilla extract, shredded carrot, cooked beets, ripe banana, and milk. Blend on high speed until the mixture is smooth and well combined.

Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in dense muffins. If desired, fold in the mini chocolate chips until evenly distributed throughout the batter.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Ingredients Substitutes and Variations

  • You can substitute the all-purpose flour with gluten-free flour for a gluten-free version of the muffins.
  • Feel free to experiment with different vegetables such as zucchini, sweet potatoes, or even cauliflower for variety.
  • Any type of milk can be used in this recipe, including almond milk, soy milk, or oat milk. I used Ripple Kids Milk.
  • Instead of chocolate chips, you can add chopped nuts, dried fruit, or shredded coconut for extra texture and flavor.

How to Store These Veggie Chocolate Muffins

Room Temperature: If storing at room temperature, place the cooled muffins in an airtight container or zip-top bag. They will stay fresh for up to 3 days.

Refrigeration: You can store the muffins in the refrigerator for up to 5 days. Place them in an airtight container to prevent them from drying out.

Freezing: To freeze the muffins, wrap each cooled muffin individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months. To thaw, leave them at room temperature or reheat in the microwave for a few seconds before serving.

Close-up of a veggie chocolate muffin showing moist texture. eatwellwithlex.com

More Healthy Toddler Snack Recipes

Easy-to-Make Peanut Butter Thumbprint Cookies for Kids

Healthy Blueberry Baked Oatmeal Bars for Toddlers

Easy Homemade Broccoli Tots

Strawberry Popsicles

Homemade Fruit Cups for Kids

DID YOU MAKE THESE CHOCOLATE VEGGIE MUFFINS?

Don’t forget to leave a ★ star rating and comment below to let us know what you think. We’d love to hear about your experience and any creative variations you’ve come up with.

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Wondering if hidden veggie recipes are bad for kids? Read my post about “Navigating the Hidden Veggie Debate” for tips to address the concerns associated with hidden veggie recipes.

Veggie Chocolate Muffins

Veggie chocolate muffins for toddlers are delicious and nutritious muffins made with a blend of vegetables such as zucchini, spinach, carrots, or beets. They are super easy to make and ready in 30 minutes from start to finish.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 cup all-purpose flour or 1 1/4 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar or pure maple syrup
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1 cup fresh spinach
  • 1/3 cup cooked beets
  • 1 rip banana
  • 1/4 cup milk any kind
  • 1/2 cup mini chocolate chips optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
  • In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.
  • In a blender, combine the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, spinach, shredded carrot, cooked beets, ripe banana, and milk. Blend on high speed until the mixture is smooth and well combined.
  • Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in dense muffins. If desired, fold in the mini chocolate chips until evenly distributed throughout the batter. If using the chocolate chips, save some for topping the muffins.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Recipe Rating




6 comments

andrea aoun March 6, 2024 - 10:12 pm

5 stars
Made these today and followed recipe except for substituting the coconut oil for avocado oil since I didn’t have coconut oil and subbed the beets for steamed sweet potato. They were very chocolatey! Moist! Highly recommend ! My picky eater ate 2

Reply
Eat Well with Lex March 13, 2024 - 11:41 am

Those are some great substitutes. I am definitely trying them with sweet potato next time. Glad you guys loved it.

Reply
Tiffany March 7, 2024 - 1:17 am

5 stars
This. Is. So. Good. My biggest issue is that I want them and I don’t want to share them with my toddlers…who actually love them! I’ve never had beets before – I had to Google how to cook them (I went the steam route) and it was all so worth it. I highly recommend making a double batch to have enough to share.

Reply
Eat Well with Lex March 13, 2024 - 11:40 am

haha! Tiffany, I resonate heavily. I almost did not want to share these with my toddler either. I am so happy to hear that you guys enjoyed them.

Reply
Kendra March 20, 2024 - 3:21 pm

5 stars
These are heavenly. My husband and I love them too!!

Reply
Eat Well with Lex March 25, 2024 - 11:44 pm

Glad you guys loved these.

Reply

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