Hidden Veggie Chocolate Muffins That Will Blow Your Mind!

Greek yogurt

🥗Healthier: unsweetened applesauce

💰Cheaper: plain yogurt

Applesauce reduces calories while keeping moisture.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Peanut butter is often more affordable.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Chips can be pricier than chunks.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is usually less expensive.

Preheat the oven to 350°F (175°C) and line a 12-cavity muffin tin with silicone or paper liners.

In a blender, add 2 large room temperature eggs, 3/4 cup soy milk, 1/3 cup maple syrup, 1/2 cup applesauce, 1/3 cup nut butter, 1 teaspoon vanilla extract, 1/2 avocado, and 4 servings of collagen powder (if using).

Blend on high until smooth, about 1 minute.

Add 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the blended mixture and blend again.

Add 3/4 cup rolled oats, 1/2 cup almond flour, 1/4 cup ground flaxseed, and 2/3 cup cocoa powder to the blender and blend until combined.

Toss chocolate chips in about 2 teaspoons of flour to prevent sinking, then transfer the batter to a bowl and fold in the chocolate chips.

Scoop the mixture into the muffin liners, filling them 3/4 of the way full.

Top with a few mini chocolate chips if desired.

Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens