Hidden Veggie Chocolate Muffins (Kid-Approved!)

These hidden veggie chocolate muffins are rich, double chocolate muffins baked until soft and moist, with zucchini and baby spinach blended directly into the batter for deep chocolate flavor and zero visible veggies. Instead of grating or squeezing vegetables, all of the wet ingredients are blended together first, which speeds up prep and allows the vegetables to fully disappear while adding moisture and tenderness to every bite.

Prep Time5

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: hidden veggie chocolate muffins

Servings: muffins

Author: Jean Choi

Ingredients

1 banana ripe with brown spots
1 zucchini cut into 2 inch chunks
1 cup baby spinach packed
1 egg can sub with a flax egg
2 tbsp milk or dairy free milk of your choice
2 tbsp butter or coconut oil - melted
1 tsp vanilla extract
1¼ cup gluten free all-purpose flour or regular all-purpose flour, if not gluten free
1/2 cup granulated sugar
1/3 cup cocoa powder unsweetened
1 tsp baking soda
1/4 tsp sea salt
1/2 cup chocolate chips plus more to top

Instructions

Preheat oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners. Place banana, zucchini, spinach, egg, milk, butter, and vanilla extract in a high-powered blender and blend until smooth.
1 banana, 1 zucchini, 1 cup baby spinach, 1 egg, 2 tbsp milk, 2 tbsp butter, 1 tsp vanilla extract
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and sea salt.
1¼ cup gluten free all-purpose flour, 1/2 cup granulated sugar, 1/3 cup cocoa powder, 1 tsp baking soda, 1/4 tsp sea salt
Pour the blended mixture over the flour mixture, and stir until just combined. Be careful not to overmix.
Add chocolate chips and fold to combine.
1/2 cup chocolate chips
Divide the batter in the prepared muffin tin. Top with more chocolate chips, if you want. Bake for 23-26 minutes until a toothpick inserted in the center comes out mostly clean with a few crumbs.
Cool for 10 minutes, then remove the muffins from the muffin tin to a cooling rack to cool completely. Enjoy!

Notes

Avoid overmixing the batter – it can lead to dense, chewy muffins. Stir just until everything comes together.
You can taste a light banana flavor in these muffins. If you’re not a fan, replace the banana with ½ cup sweet potato purée, similar to what I use in my sweet potato brownies. The muffins stay just as moist with a more neutral flavor.
For younger kids, adding a few extra chocolate chips on top helps make these feel extra special.

Storage and Freezer Tips

Store muffins in an airtight container in the fridge for up to one week. They stay soft and moist and are easy to grab on busy mornings.
To freeze, let muffins cool completely, then freeze in a single layer before transferring to a freezer-safe container. They keep well for up to 3 months and thaw quickly at room temperature, making them perfect veggie chocolate muffins for meal prep.

Nutrition