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Freshly baked chocolate veggie muffins cooling on a wire rack with zucchini and spinach beside them
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Chocolate Veggie Muffins

These Chocolate Veggie Muffins are soft, moist, and packed with rich chocolate flavor while hiding zucchini, banana, and spinach in every bite. They're perfect for breakfast, lunchboxes, or a healthy snack that both kids and adults will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini about 2 cups shredded, excess moisture squeezed out
  • 1 medium ripe banana
  • 1 cup baby spinach
  • ¼ cup honey
  • ½ cup plain yogurt or Greek yogurt
  • 2 large eggs
  • 2 tablespoons milk
  • 3 tablespoons hemp hearts
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips divided

Method
 

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Shred the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
  3. Add the zucchini, banana, spinach, honey, yogurt, eggs, milk, and hemp hearts to a blender. Blend until completely smooth.
  4. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Pour the blended wet mixture into the dry ingredients and stir until just combined. Do not overmix.
  6. Fold in most of the chocolate chips, reserving a few for the tops of the muffins.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips on top.
  8. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Bake for another 15–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

 For the best Chocolate Veggie Muffins, be sure to squeeze as much moisture as possible from the shredded zucchini before mixing the batter. Use a ripe banana for natural sweetness and extra moisture, and stir the batter only until the ingredients are combined to keep the muffins soft and tender. Feel free to use Greek yogurt for a little extra protein, and don't forget to sprinkle a few chocolate chips on top before baking for a bakery-style finish. Once completely cooled, store the muffins in an airtight container or freeze them for a quick grab-and-go breakfast or snack.