• leighannewooten

The Best (Healthy) Chocolate Muffins

Healthy chocolate muffins, you say? Loaded with veggies, you say?

Just like many of you, we recently got into a breakfast rut, so it was time to dig up some new inspiration and I happened upon this recipe. Admittedly, I was feverishly licking the bowl as we made this and the finished product was even more delicious.

Here’s what I love about these muffins:

  • A great opportunity to get extra veggies in at breakfast

  • Also great for quenching that 3pm sweet tooth

  • Loaded with good-for-you ingredients like flax, carrots, bananas, and spinach

  • Super easy and fast to make

  • Everything gets blended up, so no “weird-crunchy-yucky bites” for texture sensitive kiddos (and adults!)

One thing I want to clarify though: this is NOT stealth health. We don’t want to HIDE veggies from our kids. They need to know they veggies CAN taste yummy! I actually had the kids help make these and they threw the veggies into the blender, so they knew they were there.

Bon Appetit!


  • 2 flax eggs (mix 5 Tbsp water with 2 Tbsp flax meal – or you can use 2 regular eggs)

  • 2 medium ripe bananas

  • 1 cup grated carrots

  • 1 cup loosely packed spinach or kale

  • 1/4 cup oil (I used canola)

  • 1/4 cup maple syrup or honey

  • 2 tsp vanilla extract

  • 2 tsp apple cider vinegar

  • 1 cup white whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp ground cinnamon

  • 1/4 tsp salt

  • 1/4 cup cocoa powder

  • Chocolate chips to taste (optional. We use the Enjoy Life brand b/c they are Top 8 allergen free for our little dude)


  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside.

  • In your blender, combine eggs, maple syrup/ honey, banana, greens, carrots, oil, vinegar, and vanilla.

  • Blend until mixture is smooth.

  • Add flour, baking powder, baking soda, salt, cocoa powder powder and cinnamon. Process until just mixed.

  • Fold in chocolate chips (optional).

  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.

  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.

Thank you for the inspo, @thenaturalnurturer!

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