Double Chocolate Veggie Muffins (Printer-Friendly)
Delicious double chocolate muffins packed with shredded veggies, perfect for breakfast or a snack.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup whole wheat flour
03 -
1/2 cup unsweetened cocoa powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
2/3 cup coconut sugar
07 -
1/2 cup dark chocolate chips
→ Vegetables
08 -
1 cup shredded zucchini
09 -
1/2 cup shredded carrots
→ Wet Ingredients
10 -
2 large eggs
11 -
1/2 cup plain Greek yogurt
12 -
1/4 cup olive oil
13 -
1/2 cup almond milk
14 -
1 teaspoon vanilla extract
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F and line a muffin tin with paper liners.
02 -
In a large bowl, whisk together all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt.
03 -
In a separate bowl, beat eggs with coconut sugar, olive oil, Greek yogurt, almond milk, and vanilla extract until fully combined.
04 -
Fold the wet mixture into the dry ingredients gently, then stir in shredded zucchini, shredded carrots, and dark chocolate chips.
05 -
Divide the batter evenly among muffin cups and bake for 22 to 25 minutes, or until a toothpick inserted comes out clean.
06 -
Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Extra Tips:
01 -
Use shredded vegetables finely to maintain moisture and texture without overpowering the chocolate flavor.