Healthy Chocolate and Vegetable Mini Muffins
Indulge in guilt-free decadence with these Healthy Chocolate and Vegetable Mini Muffins, a perfect balance of rich chocolate flavor and wholesome nutrition. Packed with shredded zucchini and carrots, these bite-sized treats sneak in a dose of veggies, while whole wheat flour, Greek yogurt, and honey (or maple syrup) keep them light and naturally sweetened. A sprinkle of dark chocolate chips elevates the flavor, creating the perfect combination of healthy and indulgent. Ready in under 30 minutes, these tender muffins are ideal for breakfast on-the-go, packing in kids’ lunches, or enjoying as an afternoon snack. Plus, they’re moist, satisfying, and freezer-friendly! Perfect for those looking for healthy baking ideas, kid-approved snacks, or ways to include vegetables in desserts.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cup Shredded zucchini (squeezed dry)
- 0.5 cup Shredded carrot
- 0.25 cup Honey or maple syrup
- 0.5 cup Plain Greek yogurt
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Dark chocolate chips
- 2 tablespoons Olive oil or melted coconut oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
In a medium-sized mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
In a separate large mixing bowl, combine the squeezed-dry shredded zucchini, shredded carrot, honey (or maple syrup), plain Greek yogurt, egg, vanilla extract, and olive oil. Stir until well mixed.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the dark chocolate chips to the batter.
Use a small spoon or cookie scoop to fill the prepared mini muffin tin cavities about 3/4 full with batter.
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the mini muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 86.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 387 mg | 30% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
