Veggie Packed Double Chocolate Muffins
These delicious, moist, and easy double chocolate muffins are packed with zucchini and spinach, but you would never know it! They are the perfect treat for picky eaters, and you can easily make them vegan as well.
Ingredients
- 1 whole Banana, ripe with brown spots
- 1 whole Zucchini, cut into 2 inch chunks
- 1 cup Baby Spinach
- 1 whole Egg, can sub with a flax egg
- 2 Tbsp Milk, or dairy free milk of your choice
- 2 Tbsp Unsalted Butter, or coconut oil, melted
- 1 tsp Pure Vanilla Extract
- 1 1/4 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or regular AP flour or oat flour
- 1/2 cup Coconut Sugar, or granulated sugar
- 1/3 cup Cocoa Powder, unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Semi-Sweet Chocolate Chips, plus more to top
- Process
- Preheat oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.
- Place banana, zucchini, spinach, egg, milk, butter, and vanilla extract in a high-powered blender and blend until smooth.
- In a large mixing bowl, whisk together flour, coconut sugar, cocoa powder, baking soda, and sea salt.
- Pour the blended mixture over the flour mixture, and stir until just combined. Be careful not to overmix.
- Add chocolate chips and fold to combine.
- Divide the batter in the prepared muffin tin. Top with more chocolate chips, if you want.
- Bake for 23-26 minutes until a the toothpick inserted in the center comes out mostly clean with a few crumbs.
- Cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack. Enjoy!
Notes
These can be stored at room temperature for up to 2 days, or in the fridge for up to a week. These muffins are freezer friendly. Place in a freezer safe bag or container, and freeze for up to 2-3 months. Thaw at room temperature, or microwave for 30-60 seconds before enjoying.
https://foodsocial.io/recipe/veggie-packed-double-chocolate-muffins/
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