Healthy Chocolate Muffins With Veggies Recipes

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Muffins Nut Free Snack

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

HEALTHY CHOCOLATE MUFFINS (WITH VEGGIES!)

Healthy Chocolate Muffins (with Veggies!) image

These Healthy Chocolate Muffins are pack with good-for-you ingredients and can be made in your blender! Loaded with greens and carrots, you are going to love how much your family adores these healthy muffins!

Provided by Taesha Butler

Categories Breakfast

Number Of Ingredients 15

Ingredients

2 large eggs (can sub 2 "flax eggs")
1 cup mashed overripe banana (can sub with 1 cup unsweetened applesauce)
1 cup grated carrots
1 cup loosely packed spinach or kale
¼ cup oil (I use melted coconut oil or avocado)
¼ cup maple syrup or honey
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 cup white whole wheat flour (can sub 1:1 gluten free flour mix, if needed)
1 teaspoons baking soda
1 teaspoons baking powder
¼ cup cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon salt
chocolate chips** (to taste and optional)

Steps:

Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
Blend until mixture is smooth.
Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
Finally, fold in chocolate chips (if using).
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.

Nutrition Facts : ServingSize 1 muffin, Calories 135 kcal, Carbohydrate 19 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 2 g, Sugar 7 g, Cholesterol 31 mg

HEALTHY CHOCOLATE AND VEGETABLE MINI MUFFINS

Healthy Chocolate and Vegetable Mini Muffins image

I developed this for a friend with a picky 3 year old. I had made some very healthy bran muffins that my girls enjoyed, but her son wouldn't touch. So I added some chocolate, and a bit more sugar, but left all the healthy stuff in there, too. The nutritional information on these is very encouraging! Updated to say these are much better if you use 70% cocoa dark chocolate.

Provided by Gingernut

Categories Quick Breads

Time 30m

Yield 36 mini muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup whole wheat flour
1 cup oat bran
1 cup rolled oats
1/3 cup cocoa powder
1 teaspoon baking soda
1/4-1/2 cup sugar (depending on how mean a mummy you are)
1 egg
1 cup yoghurt (I use lightly sweetened vanilla yoghurt)
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup cooked and mashed butternut squash or 3/4 cup sweet potato
1 medium zucchini, finely grated (about 1 1/2 cups)
100 g bittersweet dark chocolate, chopped (about 4 oz) or 100 g chocolate chips (about 4 oz)

Steps:

Spray mini muffin pan with cooking spray.
Combine dry ingredients in large bowl and mix well.
In separate bowl, beat egg slightly, and add all remaining ingredients except choc chips and veggies. Stir well.
Add liquid mixture, mix until ingredients are moistened. Gently fold in veggies and choc chips.
Divide among mini muffin cups, filling completely. Smooth top slightly.
Bake at 175 c for 15 min, or until center comes clean on toothpick/knife.
Cool on rack.

Nutrition Facts : Calories 136.2, Fat 4.9, SaturatedFat 1.1, Cholesterol 20.3, Sodium 123.5, Carbohydrate 22.6, Fiber 3.8, Sugar 6, Protein 5.3

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