Description
Soft chocolate muffins blended with spinach, carrots, banana, and cocoa for a moist, kid-friendly snack.
Ingredients
Scale
- 2 large eggs
- 1 cup mashed overripe banana
- 1 cup grated carrots
- 1 cup spinach
- 1/4 cup oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F and line muffin pan
- Blend eggs banana carrots spinach oil syrup and vanilla until smooth
- Add flour cocoa baking soda baking powder cinnamon and salt
- Blend until just combined
- Fold in chocolate chips
- Divide batter into muffin cups
- Bake 20–22 minutes
- Cool before serving
Notes
- Do not overmix after adding dry ingredients
- Use ripe bananas for best sweetness
- Store in fridge up to 5 days or freeze up to 1 month
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 7
- Sodium: 198
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0.02
- Carbohydrates: 17
- Fiber: 2
- Protein: 3
- Cholesterol: 31