These Healthy Chocolate Muffins are packed with vegetables and they can be made in your blender too. These hidden vegetable chocolate muffins have carrot, courgette and spinach in them, but you would never know. Perfect for fussy eaters. Kids love these healthy muffins and they freeze well too.
We have naturally sweetened this chocolate muffin recipe with banana and then a little extra sweetness from some maple syrup, but you can leave that out if you don't want them as sweet. We have added some chia seeds for some extra nutrition, but also included chocolate chips because they are essential in a muffin in our opinion.
These light and fluffy healthy chocolate muffins are perfectly moist and whizzed up in a blender. They are ready in under 30 minutes and freeze well too, making them perfect for batch cooking and keeping for school packed lunches.
If you are looking for some other muffin recipes to try, they why not try our Peanut Butter Banana Muffins, White Chocolate and Raspberry Muffins, Banana Oat Muffins or Cranberry Orange Muffins?
Jump to:
Why you will love them
- Healthier alternative - These are lighter than regular chocolate muffins, and veggie packed, but just as delicious. These are healthy enough to eat for breakfast!
- SO easy to make - Most of the mixing is done in the blender making these healthy muffins very easy to make.
- Freezable - Make a big batch of these and keep them in the freezer. Then they are easy to add to lunch boxes.
- Easy to adapt - You can adapt them to make them vegan and gluten free and even add extra veggies.
Ingredients needed
- Carrot and Courgette (zucchini) - These are grated and give the healthy chocolate muffins a veggie boost. They have a really mild flavour, and the carrot adds some sweetness, so you can't even taste them.
- Spinach - An easy way to give a green veggie boost. You could use kale instead, or do half and half of both.
- Bananas - These help to add a natural sweetness, but they don't taste overly banana-y.
- Oil
- Maple syrup - If you want them extra sweet, then add some pure maple syrup. This can be left out though if you prefer.
- Eggs - Medium sized eggs are what we used.
- Flour - We used white flour as we wanted them to be light and fluffy. You could swap half for wholewheat flour, which would add more flour but it would make them more dense.
- Cocoa powder - Use unsweetened cocoa powder.
- Baking powder and Baking soda - These help the muffins to rise and also get them nice and fluffy.
- Chia seeds - An easy way to add a protein boost.
- Chocolate chips - Extra chocolate is always a good thing, and these are nice and melted if you eat the muffins warm from the oven. You can use milk, dark or white chocolate chips.
A full ingredients list with measurements is in the recipe card below.
Substitutions and variations
- Gluten free - You can make these healthy banana chocolate chips muffins gluten free by swapping the flour for your favourite brand of gluten free flour.
- Vegan - To make these vegan, swap the eggs for flax eggs and make sure the chocolate chips are vegan.
- Extra veggies - We could all do with MORE veggies, right? Why not add some chopped kale in too?
- Oat muffins - We love the texture that out flour gives, so you could swap a quarter of the plain flour for oat flour.
- Less sweet - If you don't like sweet muffins, then you could take out the maple syrup and just have the natural sweetness from the banana. You could take out the chocolate chips too if you prefer.
How to make healthy chocolate muffins - Step by step
One: Preheat your oven to 190°C/375°F/Gas 5. Put the carrot, courgette (zucchini) (a), spinach (b), bananas, oil, maple syrup (c) and eggs (d) into a blender. Blend until smooth.
Two: In a large bowl, add the flour, cocoa powder, baking powder, baking soda, chia seeds.
Three: Add the blended vegetable mixture to the dry ingredients (a). Gently fold until a smooth batter is formed (b). Add the chocolate chips and fold in (c).
Four: Divide the batter between 8 muffin cases (a). Bake for 20-25 minutes (b).
What to serve with Healthy Chocolate Muffins
We would happily eat these by themselves, however if you did want to serve them with something then you could slice them open and spread on some Homemade Peanut Butter or Healthier Nutella.
For a healthy breakfast, you could serve these with some Greek yogurt and fresh berries.
If you are looking for an afternoon pick-me-up, then warm one of these in the oven or microwave and have it with a hot drink. We recommend our Chai Tea Latte, Cinnamon Coffee or Slow Cooker Hot Chocolate.
Storage
Store: Firstly you need to make sure that these chocolate muffins are are fully cooled. Then you can line a storage container with a paper towel and put the muffins in a single layer. Put another piece of paper towel on top of it and put the lid on. These will then keep at room temperature for 4 days.
Freeze: To freeze these healthy muffins, individually wrap them and then put them in a freezer bag for up to two months.
Defrost: You can defrost these at room temperature.
Reheat: Warm these healthy muffins up in the microwave for 30 seconds.
Frequently Asked Questions
The key to keeping this recipe for chocolate muffins moist is firstly not over mixing the flour - you just need to gently fold it in other wise they will be too dense. Also, don't bake them too long otherwise they will be dry.
You can swap the flour for your favourite brand of gluten free flour.
To make these chocolate muffins vegan, swap the eggs for 2 "flax eggs" and make sure the chocolate chips are vegan too.
More chocolate recipes
If you’ve tried these healthy chocolate chip muffins, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Chocolate Muffins (with veggies!)
Ingredients
- 100 g Carrot - grated
- 100 g Courgette (zucchini) - grated, liquid squeezed out
- 50 g Spinach
- 4 tablespoon vegetable oil
- 2 Bananas
- 4 tablespoon Maple syrup
- 2 tablespoon chia seeds
- 2 Eggs
- 130 g plain flour
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 30 g Cocoa powder
- 50 g Milk chocolate chips
Instructions
- Preheat your oven to 190°C/375°F/Gas 5. Put the carrot, courgette (zucchini), spinach, bananas, oil, maple syrup and eggs into a blender. Blend until smooth.100 g Carrot, 100 g Courgette (zucchini), 50 g Spinach, 4 tablespoon vegetable oil, 2 Bananas, 4 tablespoon Maple syrup, 2 Eggs
- In a large bowl, add the flour, cocoa powder, baking powder, baking soda and chia seeds.2 tablespoon chia seeds, 130 g plain flour, 1 teaspoon Baking powder, 1 teaspoon baking soda, 30 g Cocoa powder
- Add the blended vegetable mixture to the dry ingredients. Gently fold until a smooth batter is formed. Add the chocolate chips and fold in.50 g Milk chocolate chips
- Divide the batter between 8 muffin cases. Bake for 20-25 minutes.
Notes
- Make sure to save some chocolate chips to poke into the top of the healthy chocolate chip muffins before they go in the oven, as it makes them look really good.
- You can use milk, dark or white chocolate chips muffins.
- For extra greens, add some chopped spinach to the blender too.
- Make sure you don't over mix the flour in to the rest of the ingredients, otherwise the chocolate muffins will be too dense
Nutritional Information
Letitia
Hi! These look great! Any chance you’d have volume measurements for those of us without kitchen scales! I’d love to make these! Thanks!
Dannii
In the recipe card, if you click "US Measures", then it will change it to cups for you.
Randi
These were so good, I couldn't help but eat some that I made for my boys! Will for sure add the extra spinach next time.
Dana
These are absolutely delicious and I love that they're sweetened with maple syrup! And also have some veggies hidden in there. A dream for a mom whose kid won't touch veggies ;)
Seema Sriram
Hidden veggies, I love it. The spinach was untraceable, phew a relief from the pieces that are kept on the side of the plate.
kushigalu
My kids would love these muffins. Looks so delicious. Thanks for sharing.
Ieva
LOVE THIS! We have all three veggies growing in the garden, so I was super excited to make these muffins. I have to say, they are better than the conventional ones that I make! So moist and tasty! Thanks for the recipe :)
Anjali
This muffin recipe made the perfect grab and go breakfast for my kids! I made a big batch and we had breakfast to go all week long!
o-yummy
I love chocolate muffins!!! Now, I can indulge in this healthy version. Thank you so much...
Kathryn
These chocolate muffins are perfect for back to school or anytime you're craving a snack! Made a batch and they are almost gone- so delicious!
Tavo
These muffins came out so good! Who would think that they are also healthy? Thanks for the recipe!
Tara
Oh wow! I love how these muffins are packed with all those vegetables. Such a fun and nutritious start to the day.
kushigalu
Love this healthy version of chocolate muffins. Looks so delicious. Thanks for sharing.
Gloria
I would love one with my coffee right now. Perfect for any time of the day.
Chenée
I love that these are full of veggie goodness! They're so good I would never know how many veggies they have!
Gabby
I absolutely love this muffin recipe! They’re super delicious but also a great way for us to get extra serves of vegetables in when we make them.
Mahy
This is the perfect recipe to make on a special occasion. I've got one coming up this weekend ;-)
Taz
My girlfriend Alex and I loved them. I didn't have a courgette so Instead, I added 100g of carrot, 1 tsp of vanilla and cinnamon. I sprinkled the chocolate chips on top of the muffins and pushed them in the batter before baking. I kept the rest of the recipe the same, including adding the spinach. Not overly sweet, they were delicious.
Kay
These muffins are delicious! At first, I was a little sceptical that my kids would eat them because of the vegetables, but they were well hidden, and they loved them.