Double Chocolate Veggie Muffins

5 from 77 votes
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These easy double chocolate veggie muffins are rich, so fudgy and perfectly moist. They are so insanely good that you won’t believe there’s not one, not two, but three cups of veggies in them.

Chocolate veggie muffins stacked with a carafe of milk.

Your New Favorite Way To Eat Veggies

Do you or your family have a hard time eating enough veggies? Let me introduce you to these incredible healthy chocolate muffins- perfect for picky eaters and chocolate lovers alike. Here’s why you’ll love them:

  • Loaded with nutrition: Each muffin has 5 grams of protein, 3 grams of fiber and is packed with vitamins from veggies.
  • Veggie-packed: These muffins have a full 3 cups of veggies in them from spinach, zucchini and carrots. That means each muffin has an impressive quarter cup of veggies! The best part? You cannot taste them!
  • Ultra-moist and fudgey texture: These muffins have the perfect soft and moist muffin texture.
  • Perfect anytime: You can enjoy these as an easy breakfast, a healthy snack or even dessert!

As a dietitian, I love finding ways to boost nutrition without making recipes feel “healthy” in a boring way—and these muffins do just that.

Chocolate veggie muffin ingredients on a countertop with labels.
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Ingredients

Dry ingredients

  • White whole wheat flour: I love using white whole wheat flour or “golden wheat” (this is my favorite) because it has all the nutrition of whole wheat with a softer texture. All purpose flour, regular whole wheat, or even half and half.
  • Dutch process cocoa powder: Dutch-process cocoa powder gives these muffins their deep chocolate flavor.
  • Baking powder + baking soda: Baking powder and soda work together to give these muffins the perfect rise and texture.
  • Salt: Salt brings out the sweetness of these indulgent-tasting muffins.
  • Semi-sweet chocolate chips: Chocolate chips give these double chocolate muffins even more chocolate flavor. I like using mini chocolate chips so you can get more chocolate in every bite.

Wet ingredients

  • Carrots: A cup of grated carrots adds natural sweetness, moisture and a boost of beta-carotene!
  • Zucchini: Grated zucchini sneaks in some extra fiber and moisture, and the flavor is easily masked by the chocolate flavor.
  • Spinach: Baby spinach works great because it has a mild flavor. It’ also gives these muffins vitamin C and vitamin K blended right in.
  • Greek yogurt: Plain Greek yogurt helps to keep these muffins moist and adds some protein too!
  • Honey: Honey provides natural sweetness; you can also use maple syrup.
  • Avocado oil: I love avocado oil for baking because of it’s neutral flavor, high smoke point and healthy fats. Any neutral oil will work as well like canola oil.
  • Eggs: Eggs offer structure, protein and richness to these chocolate muffins.
  • Vanilla extract: Vanilla is a must to round out the flavor and sweetness.
Chocolate veggie muffins stacked on a plate.

How To Make Chocolate Veggie Muffins

Veggies in a blender with eggs and other ingredients for chocolate veggie muffins.

1. Add wet ingredients to blender: Add grated carrots, zucchini, baby spinach, Greek yogurt, honey, oil, eggs and vanilla extract to a high-speed blender.

Veggies blend with eggs and other ingredients for chocolate veggie muffins.

2. Blend: Blend wet ingredients on high until completely smooth. Scrape the sides down as needed.

Dry ingredients mixed in a bowl for veggie chocolate muffins.

3. Mix dry ingredients: Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl except for the chocolate chips. Whisk to combine.

Dry ingredients and wet ingredients being mixed in a bowl.

4. Combine wet and dry ingredients: Pour wet ingredients into bowl with dry ingredients. Stir gently until just combined. Do not over mix.

Mini chocolate chips being added to chocolate veggie muffin batter.

5. Add chocolate chips: Fold in mini chocolate chips until just combined.

Chocolate veggie muffin batter being scooped in a muffin pan with liners.

6. Scoop into muffin pan: Divide batter evenly into muffin pan lined with liners, or a silicone muffin pan.

Chocolate veggie muffin batter topped with chocolate chips

7. Top with extra chocolate! Sprinkle extra chocolate chips on top of the muffin batter before baking.

Chocolate veggie muffins baked in a muffin pan.

8. Bake + cool: Bake at 350 degrees for 18-24 minutes. Note: Exact bake time will depend on moisture of zucchini and carrots, so start checking around 18-20 minutes and add 1-2 minutes at a time until a fork or toothpick comes out with no batter sticking.

How To Store

Fridge: Cool muffins to room temperature on a wire rack and then store in an airtight container in the fridge for up to a week.

Freezer: Cool muffins to room temperature on a wire rack and then transfer to a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or microwave in 20-30 second increments wrapped in a paper towel.

A chocolate veggie muffin in a muffin pan.

Variations

  • Peanut butter chocolate muffins: Drop 1-2 tsp dollops of peanut butter on top of the scooped batter in the muffin tin and swirl gently before baking.
  • Chocolate nut veggie muffins: For a boost of healthy fats and some crunch, stir in 1/2 cup of walnuts or pecans into the batter.
  • Swap the veggies: Instead of zucchini you can try pumpkin puree, butternut squash or sweet potato mash- just do a cup for cup swap. Instead of baby spinach, try baby kale or swiss chard.
  • Chocolate banana veggie muffins: Instead of zucchini, swap in 1 cup of mashed ripe banana.
  • Make them mini: Use a mini muffin pan with liners or silicone mini muffin pan for mini chocolate veggie muffins!
A chocolate veggie muffin in a pan with a bite taken out.
Chocolate veggie muffins stacked on a plate.
5 from 77 votes

Chocolate Veggie Muffins

Rich and decadent double chocolate muffins with three full cups of sneaky veggies!
Jamie N, Registered Dietitian
Prep: 5 minutes
Cook: 22 minutes
Servings: 12
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Ingredients 

Dry ingredients

  • 1 1/2 cups white whole wheat flour, or regular whole wheat
  • 1/3 cup dutch process cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2-2/3 cup mini chocolate chips, more for topping

Wet ingredients

  • 1 cup carrots, grated
  • 1 cup zucchini, grated
  • 1 cup baby spinach
  • 1/2 cup plain Greek yogurt
  • 1/2 cup honey
  • 1/4 cup avocado oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions 

  • Preheat oven to 350 degrees F and line a 12-tin muffin pan with liners. (Or use a silicone muffin pan)
  • Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl except for the chocolate chips. Whisk to combine and set aside.
  • Next, add all wet ingredients to a high-speed blender or food processor. Run on high until batter is completely smooth, stopping to scrape sides as needed.
  • Pour wet ingredients into bowl with dry ingredients. Stir gently until just combined. Do not over mix. Fold in mini chocolate chips with a rubber spatula.
  • Divide batter evenly into muffin tin. Top with extra chocolate chips. Bake for 18-24 minutes, until a toothpick inserted into the center muffin comes out clean. Note: Bake time will depend on your oven and moisture in your zucchini + carrots. Start checking for doneness around 18-20 minutes and add 1-2 minutes until toothpick or fork comes out with no batter sticking.

Nutrition

Serving: 1muffin | Calories: 199kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 248mg | Potassium: 179mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2077IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

Nutrition information is automatically calculated and should only be used as an estimate.

Did you try this recipe?Leave a comment + star rating below!

Food photography by Marie-Catherine Dubé

Hi, I'm Jamie

Iโ€™m a Registered Dietitian of over 10 years and I love creating simple, delicious recipes that leave you feeling good, too. Healthy eating doesnโ€™t have to be complicated! Let me show you with easy healthy recipes and realistic nutrition tips.

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5 from 77 votes

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209 Comments

  1. Lulu says:

    5 stars
    Love this recipe!!! I always use a variation of veggies and it doesnโ€™t fail to impress! Iโ€™ve used a combination of carrots, zucchini, cooked sweet potato, and spinach. Will continue making this recipe, otherwise I donโ€™t know how to get this many veggies in my kids!

  2. Cheryl Walton says:

    5 stars
    These are amazingly delicious!!!! They got the approval of a 16mo, 4.5yo, and a 7yo (and obviously, mine as well) who all have different tastes. I also replaced half the honey with maple syrup so I was a little worried the altered/lessened sweetness would be an issue – they’re still amazing! Honestly, I’m probably gonna try a batch without chocolate chips to see how that goes over. I’m adding these to the “hidden veggie” list. THANK YOU!!

    1. Jamie N, Registered Dietitian says:

      Yay I’m so glad they were a hit! Let me know how they turn out with no chocolate chips, I haven’t made them that way yet!

      1. Nicole says:

        5 stars
        I just made these and are currently cooling. What is the best method of storage and how long? Thanks for a great recipe!

        1. Jamie N, Registered Dietitian says:

          They keep well in any airtight container for 4-5 days. They are pretty moist so I like to keep them in the fridge but on the counter does work too.

  3. Chris says:

    loved making this for my family!

  4. Shivani Patel says:

    5 stars
    This is a great recipe! Can almond flour be used instead of whole wheat flour?

    1. Jamie N, Registered Dietitian says:

      I haven’t tried but my guess is no! If you need a gluten free muffin I’d use a 1:1 swap gluten-free baking mix.

  5. John Pflugh says:

    5 stars
    This recipe is incredible! You would never know that there is no sugar in it! It even had the young ones fooled!

  6. Katie Cruce says:

    5 stars
    These muffins were wonderful- enjoyed by kids and adults alike! Great way to get veggies in. I am not a baker, so these felt a little “involved” for me, but not difficult!

  7. Kim B. says:

    5 stars
    These were great! Satisfyingly chocolatey but they make you feel good knowing there is so much good stuff in them. I’ve been baking something each week for my kids to have as a healthy school snack and these fit the bill. We all enjoyed them. I was low on Dutch Processed cocoa powder so did half Dutch and half unsweetened cocoa powder and they turned out fine.

  8. Catherine Turner says:

    5 stars
    These are a huge hit in my house! From my 10 year old son to my 80 year old father! They are on repeat! My son even knows whatโ€™s in them but says they taste so good he doesnโ€™t care!
    His favourite is heating them up and a dollop of whip cream on top! They also go in his lunch box for recess! If you havenโ€™t tried these, I highly recommend you do!

    1. Jamie N, Registered Dietitian says:

      Thanks for this review, so glad they were a hit!