Double Chocolate Veggie Muffins

These Double Chocolate Veggie Muffins are a perfect way to enjoy a rich, chocolatey treat while sneaking in some hidden vegetables. Moist and flavorful, they satisfy chocolate cravings and provide a wholesome boost with shredded zucchini and carrots. Great for breakfast or a snack, they bring together indulgence and nutrition in each bite.

Ingredients

• All-purpose flour: provides structure and tenderness to the muffins
• Whole wheat flour: adds a subtle nuttiness and fiber for extra nutrition choose fresh flour for best flavor
• Unsweetened cocoa powder: gives rich chocolate taste without added sugar Dutch-processed works well for smoothness
• Shredded zucchini: adds moisture and subtle sweetness while blending seamlessly with the chocolate
• Shredded carrots: contribute natural sweetness and a healthy dose of beta-carotene
• Coconut sugar: lends a caramel-like sweetness with a lower glycemic impact compared to white sugar
• Plain Greek yogurt: keeps muffins tender and boosts protein look for full-fat for creamier texture
• Olive oil: contributes healthy fats and helps keep the crumb moist
• Large eggs: bind everything together and help muffins rise evenly
• Almond milk: keeps the batter dairy-light and adds mild nuttiness
• Vanilla extract: complements the chocolate notes with warmth and depth
• Baking soda: helps the muffins rise beautifully and stay airy
• Salt: balances the sweetness and deepens flavors
• Dark chocolate chips: create pockets of melty chocolate, enhancing the chocolate experience

Step-by-Step Instructions

Preheat the oven and prepare the pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.

Mix the dry ingredients:

In a large bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution of the leavening agent and spices.

Combine the wet ingredients:

In a separate bowl, beat the eggs with the coconut sugar, olive oil, Greek yogurt, almond milk, and vanilla extract until everything is smooth and well incorporated.

Bring everything together:

Gently fold the wet mixture into the dry ingredients. Be careful not to overmix, just stir until mostly combined to keep the muffins tender.

Add the hidden veggies and chocolate chips:

Carefully fold in the shredded zucchini, shredded carrots, and dark chocolate chips so they are evenly scattered throughout the batter.

Fill the muffin cups and bake:

Spoon the batter equally into the prepared muffin tin. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.

Cool the muffins:

Let the muffins rest in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before enjoying.

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Storage Tips

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins individually wrapped in plastic wrap or inside a sealed freezer bag for up to three months. Thaw overnight in the fridge or warm gently before serving.

Ingredient Substitutions

If you do not have coconut sugar you can use brown sugar or maple syrup though the texture may change slightly. Greek yogurt can be swapped with sour cream or a dairy-free yogurt alternative for a vegan version. Almond milk may be replaced with any other plant-based milk or regular cow’s milk depending on your preference. Dark chocolate chips can be swapped with chunks of your favorite chocolate bar or mini chocolate chips for a different texture.

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Serving Suggestions

Enjoy these muffins plain with a cup of coffee or tea as a wholesome breakfast option. Top with a smear of nut butter or a drizzle of honey for an added layer of flavor. Serve alongside fresh fruit or a small smoothie for a well-rounded snack.

Frequently Asked Questions

→ How do vegetables affect the texture of these muffins?

Shredded zucchini and carrots add moisture and a tender crumb, keeping muffins soft and preventing dryness.

→ Can I substitute the flours used in this muffin?

Yes, you can replace whole wheat flour with almond or oat flour, but the texture and flavor may change slightly.

→ What ensures the rich chocolate flavor in these muffins?

Unsweetened cocoa powder combined with dark chocolate chips layers intense chocolate taste throughout.

→ How long should I bake these muffins for best results?

Bake at 350°F for 22-25 minutes until a toothpick inserted in the center comes out clean.

→ Can these muffins be frozen for later?

Yes, allow muffins to cool completely before freezing. Wrap individually to maintain freshness.

→ What gives these muffins their subtle sweetness?

Coconut sugar provides a gentle, natural sweetness that complements the cocoa without overpowering it.