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.
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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 High Protein Chocolate Muffins, Healthy Blueberry Muffins, Healthy Christmas Muffins, Blackberry Muffins, Banana Oat Muffins or some Sugar Free Banana Muffins?
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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 and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
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
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: Put the carrot, courgette (zucchini) (a), spinach (b), bananas, oil, maple syrup (c) and eggs (d) into a blender. Blend until smooth.
- Step 2: In a large bowl, add the flour, cocoa powder, baking powder, baking soda, chia seeds.
- Step 3: 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).
- Step 4: Divide the batter between 10 muffin cases (a). Bake for 20-25 minutes (b).
Serving Suggestions for 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.
Dannii's Top Tips
- 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 into the rest of the ingredients, otherwise the chocolate muffins will be too dense.
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 (0.75 cups) of Carrot - grated
- 100 g (0.75 cups) of Courgette (zucchini) - grated, liquid squeezed out
- 50 g (1.5 cups) of Spinach
- 4 tablespoon of Vegetable oil
- 2 Bananas
- 4 tablespoon of Maple syrup
- 2 tablespoon of Chia seeds
- 2 Eggs
- 130 g (1 cups) of Plain flour
- 1 teaspoon of Baking powder
- 1 teaspoon of Baking soda
- 30 g (0.33 cups) of Cocoa powder
- 50 g (0.25 cups) of Milk chocolate chips
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 100 g of Carrot, 100 g of Courgette (zucchini), 50 g of Spinach, 2 Bananas, 4 tbsp of Vegetable oil, 4 tbsp of Maple syrup and 2 Eggs into a blender. Blend until smooth.
- In a large bowl, add 130 g of Plain flour, 30 g of Cocoa powder, 1 tsp of Baking powder, 1 tsp of Baking soda and 2 tbsp of Chia seeds.
- Add the blended vegetable mixture to the dry ingredients. Gently fold until a smooth batter is formed. Add 50 g of Milk chocolate chips and fold in.
- Divide the batter between 10 muffin cases. Bake for 20-25 minutes.
Recipe Tips
- 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
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Rachel says
I loooooooooooove these muffins. It has become my most-made sweet. I never comment on these posts but this one deserves more recognition so I had to.
I have made it with and without the spinach, but the spinach does give it an initial vegetable taste which I prefer it not to have, so I haven't been adding it the last few times I made the recipe. I swap the normal flour for wholemeal flour, and I have also used honey instead of maple syrup. Both work very well. I have doubled the carrot and zucchini to make up for the lack of spinach, and it still tasted amazing, but just needed to bake longer.
I fed these to my husband, who originally saw the green-ish mixture and made a disgusted face. Then once they were baked, I popped it in his mouth and he ate 7 more. He was quite upset when I mentioned this is the green mixture he was complaining about earlier.
Ashley says
These muffins are SO good! The only thing I wish I had done differently was listen to you and make a large batch so I could have froze some...or ate some more before they made it to the freezer, haha! :) Truly though, this recipe is such a gem! My husband does not love veggies but we are both trying to eat healthier, and we couldn't taste those veggies at all. I will definitely make this again!
Wishing you a wonderful day!
Melissa says
By far the beat healthy muffins I've made.
I did make a few changes, I didn't have any courgette so just added a bit more grated carrot, vanilla extract and a sprinkle more cocoa powder. I also chopped up the chocolate chips so they spread more evenly.
I've made a few healthy snacks in the past and my partner didn't like them. But he loved these and so did my little one, little one kept asking for more. I used a mini silicone muffin tray so only needed 18 minutes in the oven.
Will definitely be a making these every week!
Jenn says
These were such a hit with my family. I have three kiddos- 18 months, 3, and 11 and everyone loved them! They are moist, flavorful, and so easy to whip up with ingredients we mostly always have on hand.
Leela says
Can I skip the banana? My kids can't stand bananas
Dannii Martin says
You could use apple sauce instead. They don't taste overly bananary though.
Rachel says
I made this, but I subbed vegetable oil for coconut oil, maple syrup for honey, flour for wholemeal flour, increased the cocoa powder to 40g, added vanilla extract and used the 50g chocolate chips inside the muffins and added more to the top. I also only used a handful of spinach because I didn't want it to be too overpowering. The first bite there is a small vege after-taste, but after that you can only really taste the chocolate and banana cake which is super delicious. As a sweets addict, this makes me feel less guilty about eating chocolate cake. Thank you for the recipe!
Bonnie says
I made some of these to eat myself & share with some kids who will not touch anything with veggies or anything unfamiliar. I slightly reduced the carrot & zucchini amounts & added a small beetroot. They are healthy & moist, unfortunately they just taste like earthy veggies though - definitely finding any sweetness lacking apart from the choc chips. Had to add some icing on top. I might give them one more try but will leave out the beetroot & maybe use bananas that are very ripe to increase the sweetness. Appreciate the healthy ingredients though, thank you!
Dannii Martin says
I think you have figured out the problem for yourself - adding beetroot! It is the earthiest tasting vegetable of all! And reducing the carrot will also reduce the sweetness.
Joanna says
I made these at the weekend and was not disappointed. Me and my children (5 and 8) think these taste like chocolate birthday cake! They were eaten very fast. We personally couldn’t taste any vegetables in them
Lynne Zendel says
I’d like yo make the chocolate beggy packed muffins . Do I need xanthim gum ,to add ,if using gluten free flour ?
Thanks
Looks delicious and moist
Dannii Martin says
Yes, you would need to add xanthan gum.
Dani says
These are the absolute best !!!!
I've recommended them to friends and family . Thankyou for putting up this for us to try .
My 9yr old is extremely fussy and hate most veggies and can't taste them in these. My 7 yr old loves these and so do I hahaha. Only problem is I Wana eat the lot In one go haha Thankyou ❤️
Terina McKenna says
I never, ever comment on these types of things but I had to tell you how incredible the muffins are! I've never been able to make a good muffin...until now. I've made three batches in two days (!) and they've all been absolutely perfect! They are moist, not too sweet and just delicious plus veggies - hooray! My kids love them too. Thank you so much. I will make these again and again x
Terina McKenna says
Also just to say, thank you for putting the quantities in the actual instructions. Super helpful x
Dannii Martin says
Our kids love them too. So glad yours do too.
Letitia says
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 says
In the recipe card, if you use the "US Measures" button, then it will change it to cups for you.
Randi says
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.
Vix Oggy says
I’ve heard vegetable oil is inflammatory, can I use melted coconut oil instead?
Dannii Martin says
Yes, you can.