Chocolate Muffins with hidden veggies!

These soft and chocolatey muffins are made with banana, carrots, and leafy greens, with cocoa and chocolate chips in every bite. They’re an easy homemade muffin that works well for breakfast, lunchboxes, or an afternoon snack, that you and kids love!

Ingredients:

• 2 large eggs

• 1 cup (225 g) mashed overripe banana, or 1 cup unsweetened applesauce

• 1 cup (92 g) grated carrots

• 1 cup (30 g) loosely packed spinach or kale

• ¼ cup (59 ml) avocado oil, or another neutral-tasting oil

• ¼ cup (59 ml) maple syrup or honey

• 1 teaspoon vanilla extract

• 2 teaspoons apple cider vinegar or white vinegar

• 1 cup (120 g) white whole wheat flour, or cup-for-cup gluten-free flour blend

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ¼ cup (21.5 g) cocoa powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ cup (45 g) chocolate chips, plus more for topping if desired

Instructions:

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with liners and set aside.

2. Add the eggs, mashed banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, vinegar, and vanilla to a blender. Blend until smooth.

3. Add the flour, baking powder, baking soda, cocoa powder, cinnamon, and salt. Blend just until combined.

4. If you don't have a high-speed blender, blend the wet ingredients and vegetables first. Pour the mixture into a large bowl, add the dry ingredients, and gently stir by hand just until combined.

5. Fold in the chocolate chips.

6. Divide the batter evenly between the prepared muffin cups. Sprinkle additional chocolate chips over the tops, if desired.

7. Bake for 20–22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allow them to cool completely before storing.

Notes:

1. For the banana, use very ripe or overripe bananas for the best natural sweetness. You can substitute 1 cup of unsweetened applesauce if needed.

2. Spinach or kale can be used in this recipe.

3. If you leave out the chocolate chips, add a couple of tablespoons of granulated sugar to increase the sweetness.

4. Store completely cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.