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.
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.
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)
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.
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.
More Healthy Toddler Snack Recipes
Easy-to-Make Peanut Butter Thumbprint Cookies for Kids
Healthy Blueberry Baked Oatmeal Bars for Toddlers
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
Equipment
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.
70 comments
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
Those are some great substitutes. I am definitely trying them with sweet potato next time. Glad you guys loved it.
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.
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.
These are heavenly. My husband and I love them too!!
Glad you guys loved these.
Can I use coconut flour instead?
I haven’t tested the recipe using coconut flour but it’s worth giving a try. I believe it will turn out just fine. Check back in and let me know how it turned out.
These are just perfect!
Thank you so much! Glad you like them.
Made these the other day and they were very wet/moist inside? Even though I checked them and let them cooked longer than needed, any ideas why that happened?
Thanks for giving the recipe a try! It sounds like the muffins might have turned out a bit too moist. I recommend double-checking your measurements next time, as even a little extra banana or veggies can add more moisture to the mix. You could also try adding a bit more flour to help balance it out. I hope that helps.
These are amazing! I made a few substitutions and they turned out sooooo good.
Coconut oil > butter
Shredded carrot > chopped zucchini
Cooked beets > baked sweet potato
And I added a little cinnamon to the dry ingredients.
Wow, your substitutions sound fantastic! I love the idea of using coconut oil and sweet potato. I’m so glad to hear they turned out amazing. Thanks for sharing your version; it’s always fun to see how recipes can be adapted!
Hi! These are SO good!!! I’m wondering how many calories in one muffin? And grams of protein if applicable?
I made them last week and they were a hit for the whole family, so I’m about to make again! I also subbed steamed sweet potatoes for the beets since I didn’t have any. Literally taste like a moist chocolate cake!
I’m so glad to hear the muffins were a hit with your family! Your sweet potato substitution sounds delicious. As for the nutritional info, the exact calories and protein content can vary depending on the ingredients you use. If you’re looking for a more precise count, using a nutrition calculator with your specific ingredients might be helpful.
My 6 year old autistic son loves these chocolate chip veggie muffins. He will sometimes eat two in a row! I love that we have healthy anytime of the day food.
I am happy your son loves these. Thanks for trying the recipe.
These look ao good! I was just wondering if i can leave out the beets since I don’t have any at home?
Yes you can.
My toddler loved these and they tasted delicious. I did blend all ingredients together though rather than do everything separately. They still turned out amazing. I added in courgettes to mine too !
I’m so happy your toddler loved them, and that they turned out amazing even with your twist! Thanks for sharing your version—sounds delicious!
These muffins are so light and fluffy and you would never know there are veggies hidden inside. My one issue was the banana flavor was overpowering. Maybe my banana was too ripe but I’m wondering if that could be omitted or maybe sub applesauce. I’ll try next time because otherwise these were fabulous!
I’m so glad you enjoyed them overall! I think you might be right about the banana—if it’s extra ripe, it can sometimes be a bit strong. Swapping in applesauce sounds like a great idea, and it’ll still keep them moist. I love that you’re already thinking of ways to tweak it for next time. definitely let me know how it turns out! Thanks so much for the feedback, and I’m happy you loved them.
Can I use canned beets?
I haven’t tried that but you can give it a try and share your feedback later.
These are honestly amazing!! Our daughter who rarely eats veggies (not from lack of trying) demolished these without a second thought!! They stay moist and last in an air tight container well.
Definitely making more of these
I’m so happy to hear that your daughter loved them! It’s always a win when veggies disappear without a fight. Glad they’re a hit, and I hope you make plenty more!
These did not pass the taste test for me, nor my toddlers unfortunately. (I made the almond flour version). Mine also looked a lot more green than shown in the photo— would recommend reducing spinach so that they appear more appetizing.
I appreciate you giving the recipe a try! The batter shouldn’t actually turn green, so I’d recommend double-checking the ingredient measurements just in case—especially the spinach. I haven’t heard of this happening before, but I’d love to help troubleshoot if you’re open to it! Either way, I appreciate your feedback.
Absolutely love these. Just made them for my family and everyone loves them! Will definitely keep using this recipe! My children are very picky eaters and they both said it’s good.
That’s amazing! When picky eaters give the thumbs up, you know it’s a winner!
Well, you did it again… got us out here eating beets and carrots and no one even knows it lol. These turned out fantastic! I’ve never made beets before so it was a new one to try- went with steaming them. Didn’t pay attention at all with the amount of chocolate chips and I’m pretty sure I used much less than the amount instructed, but still turned out great! I will say it took closer to 40 mins to prep, but I had a toddler to keep me nice and distracted lol. Thank you for the work you put into these!
Haha, mission accomplished! Love that you took a chance on beets and made it work—even with a little improvising on the chocolate chips. So glad these turned out fantastic for you! Thanks for giving them a try and for sharing your experience!
We make these almost every week for our son. He absolutely loves them – and we absolutely love the veg that it gets into him.
Thank you so much!
That makes me so happy to hear! Knowing this has become a weekly staple for your son (and a sneaky veggie win for you!) is the best kind of feedback. Thank you for sharing
Delicious and nutritional! Perfect for breakfast or a snack. Both my 2 year old and 4 year old loved it!
Thank you for the recipe.
I’m so glad your kids loved them! A delicious and nutritious win is the best kind, especially when it works for both breakfast and snacks. Thanks so much for trying the recipe and sharing your feedback!
Made these with my 3 year old. I was wondering/worried how he’d feel since he knew what was in them. He LOVED them!
We used sweet potato because we had no beets.
That’s amazing! I love that your little one enjoyed them, even knowing the secret ingredients. Sweet potato is such a great swap—so glad it worked for you!
Any sub suggestions for banana? Me and my toddler have an intolerance to them.
Great question! You can try substituting the banana with unsweetened applesauce, pumpkin puree, or even mashed sweet potato for a similar texture and natural sweetness. If you’re using sweet potato or pumpkin, you might want to add a touch more sweetener to balance the flavor. Let me know which one you try!
My very picky little one loves these and asks for them. I do swap out the banana for sweet potatoes. He doesn’t care for bananas and I find anything with the slightest banana flavor he turns away from. Smashing the sweet potatoes and ridding them of the strings is the key. I also substitute oat milk with no issues. And a flax seed eggs! Which making them vegan! Great recipe!
Wow, I love all the swaps you made! Sweet potato instead of banana sounds amazing. I also Love that you used oat milk and flax eggs too, making them vegan-friendly. So happy your little one asks for these, that’s the best compliment ever.
10/10!!! Just made 4 batches of these babies for my muffin-holic toddler and she’s in LOVE!! I’m so grateful because she loved the packaged store bought chocolate chip muffins so this is a wonderful healthier alternative I am so happy to give her. To know these are nourishing her growing body makes this mama so happy.
This absolutely made my day.Four batches—that’s amazing! I’m so glad your toddler is loving them, and even happier knowing you feel good about giving her a nourishing swap for the store-bought ones. That’s exactly why I love sharing these recipes. Thank you for sharing this with me.
I’ve actually made these a handful of times! My kids love them and you can’t even taste the vegetables. I also enjoy eating them. I usually make a large batch and place them in the freezer. They are so great and fresh every time you take them out!
I’m all about those freezer-friendly wins, and I love that your kids are enjoying them too (veggies and all ). Thank you for making them part of your routine.
These were incredible! A hit with the whole family.
Yay! I’m so glad they were a hit with the whole family. Everyone loves these veggie chocolate muffins. Thanks for trying them.
Can I frozen spinach defrosted instead of fresh?
Yes, you can definitely use frozen spinach! Just make sure to thaw it completely and squeeze out as much excess moisture as you can before mixing it into the batter. Let me know how they turn out.
a hit in the house especially w my toddler who avoids all fruits n veg! thanks so much lex!
Yay! That makes me so happy, especially knowing your toddler enjoyed them even while avoiding fruits and veggies. That’s exactly why I love making recipes like this. Thank you for sharing!
when using almond flour cooking time and temperature the same as the regular flour?
Great question!Yes, you can still bake at the same temperature when using almond flour. Just keep an eye on them and check for doneness half way through using a toothpick.
These were so good! I made these changes/mistakes and they still turned out perfect:
– 2 small carrots (rather than 1 cup)
– sunflower oil (instead of coconut oil)
– brown sugar (instead of coconut sugar)
– canned beets
– 1/2 teaspoon additional baking powder (as I didn’t have baking soda)
They were so yummy! A little bit soft when warm and didn’t come out of the baking cups – but they were perfect once fully cooked!
Thank you.
I love how you made it work with what you had on hand. Those swaps sound delicious, and I’m so happy they still turned out perfect for you. Sometimes the best recipes come from little adjustments like that. Thanks for sharing what you tried.
Shockingly tasty! I was concerned about all the veggies distorting the taste but my picky kids couldn’t even tell they weren’t “regular” muffins. These will be a staple at our house from now on.
Love these muffins! A great way to get veggies into my picky toddler! My very honest partner also loves them, says they taste better than regular chocolate muffins! I have a hard time keeping up with making them all the time because they get eaten so quickly!
What can be the banana alternative
We don’t eat bananas
We can’t
Sweet potato is a great swap!
Super chocolaty and my kids loved! Definitely cannot taste the veggies. I made with maple syrup and love that there was no refined sugar in this. Will be making a ton of these in the future.
I am interested in adding more protein to it, even if it is in a powder form. Do you have any recommendations on how to add protein without compromising the flavor?
I recommend using an unflavored or vanilla protein powder. Start by swapping ¼ cup of flour with protein powder, and if the batter seems thick, add a splash of milk or yogurt(extra protein here) to keep them moist. Collagen peptides are another great option since they’re very neutral in taste. I’d avoid strongly flavored powders.
I have never commented on a recipe before, but this one warrants it! I have two very fussy, veggie-averse toddlers (one 3.5 year old and one 16 month old), so we’ve tried lots of different ‘sneaky veggie’ recipes. This one is a huge hit every single time. We’ve tried it as written, we’ve substituted sweet potato for the beetroots (as suggested in comments), and I’ve just taken a loaf cake version out of the oven (as someone has borrowed my muffin tin). Definitely the best veggie muffin ever, and a highly versatile recipe!
Wow, this truly means so much, thank you for taking the time to share this. I love that you’ve tried different swaps and even turned it into a loaf.
Can you make it as a banana bread instead of muffin form?
I have not tried this but if you want to give it a try just pour the batter into a greased loaf pan and bake at 350°F for about 45–60 minutes, until a toothpick comes out clean. You may need to loosely cover with foil halfway through if the top browns too quickly.
Amazing! Can’t keep them in the house. Toddler and husband devour them! Thank you for sharing!