Chocolate Veggie Muffins (with 3 Hidden Veggies!)

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and lower in carbs.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds can provide similar crunch without allergens.

Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.

If using dates, cover the pitted dates in hot water and set aside for at least 15 minutes.

Grate the carrots and zucchini finely. Use a nut milk bag or clean kitchen towel to squeeze out the excess moisture from the zucchini.

Add the soy milk and spinach to a blender and blend until smooth. Set aside.

Drain the dates and blend them into a smooth paste.

Combine all the wet ingredients in a large bowl (date paste, grated carrots & zucchini, blended spinach & oil).

In a separate bowl, whisk together all the dry ingredients.

Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in chocolate chips if using.

Spoon the batter into the liners, filling each about ¾ full. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Let them sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens