Packed with 3 hidden veggies and naturally sweetened -these chocolate veggie muffins might be the healthiest muffins I've ever made!
Healthy chocolate muffins… with veggies? My intention in creating this recipe was to sneak in 3 hidden veggies, to make these muffins a delicious but healthy treat. Before you raise an eyebrow, hear me out 😉
These muffins pack in zucchini, carrots and spinach for a sneaky veggie boost! They are also naturally sweetened with dates. The zucchini and carrots blend right in, adding moisture and texture, while the spinach adds some additional nutritional benefits and YES, it really is totally undetectable. All you’ll taste are rich chocolate flavors!
For more hidden veggie recipes check out my Hidden Veggie Pasta Sauce or these Spinach Banana Pancakes.
Why you'll love this recipe
- Perfect for kids & picky eaters: If you're struggling to get your kids to eat more vegetables (greens in particular), then these hidden veggie muffins might be worth a try!
- Vegan, no refined sugar: These muffins are naturally sweetened, no sugar, no artificial sweeteners- just dates! They are also vegan.
- Meal prep friendly: Great for on-the-go snacks, school lunches, or a quick bite between activities. They freeze well, too!
- Easy breakfast or delicious dessert: Wholesome enough for breakfast, indulgent enough for dessert.
Ingredients & substitution notes
- Flour: I used white, all-purpose flour but you could also use white whole wheat flour for more fiber. I haven't tested the recipe using gluten-free flour but I guess it should work with a gluten-free flour blend.
- Cocoa powder: I recommend using Dutch-process unsweetened cocoa powder (you might find it under "baking cocoa").
- Dates: I used pitted Deglet Noor dates. You could also use Medjool dates but they are larger, softer, and sweeter than regular Deglet Noor and you probably won't need to soak them.
- Zucchini & Carrots: Peeled and finely grated.
- Oil: I used rapeseed oil but you could use any other neutral tasting oil like sunflower or avocado or even a light olive oil. Coconut oil works too, though it may add a subtle coconut flavor.
- (Plant) milk: To keep them vegan I used unsweetened soy milk but it could be replaced with your favorite type of unsweetened milk.
- Chocolate chips: optional but makes all the difference. I always go for Callebaut's dark chocolate chips (54,5%), they're my absolute favorite.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Soak the pitted dates in hot water. Set aside.
Step 2: Finely grate zucchini and carrots. Add the zucchini to a nut milk bag or a kitchen towel and squeeze as much moisture out as you can.
Step 3: Add the spinach and milk to a blender and blend until smooth. Set aside.
Step 4: Thoroughly whisk together all the dry ingredients. In another bowl, mix together all the wet ingredients. Then add the wet ingredients to the dry ones.
Step 5: Stir with a spatula until well combined. Add the chocolate chips (optional) and stir again.
Step 6: Line a muffin tray with muffin liners. Scoop the muffin batter into the individual muffins liners and bake for 40 minutes.
Top tips
- Blending dates: I recommend soaking the dates because it makes them soft and easier to blend. Chopping them coarsley up before blending can also help reduce strain on your blender. Use a tall, narrow container to avoid splattering.
- High quality cocoa powder: Trust me, a good cocoa makes a big difference in flavor here. I used an unsweetened Dutch-processed one!
- Add chocolate chips: While this does mean they're no longer naturally sweetened, the gooey melted chocolate in the middle is so worth it - totally takes them to the next level! I LOVE Callebaut's dark chocolate chips (54,5%).
- Warm before serving: I highly recommend popping them into the microwave for a few seconds before serving. Makes them taste fresh-baked again, especially if you added the chocolate chips.
Variations & add- ins
- Protein Powder: A great way to boost the protein content -choose an unflavored or chocolate variety for the best match.
- Peanut Butter: Add 2 tablespoon of natural peanut butter for a different flavor profile.
- Nuts: My favorite are chopped walnuts or pecans.
- Fresh berries: Raspberries, blueberries, or chopped strawberries pair beautifully with chocolate.
Storage
- To store: Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- To freeze: Freeze in a freezer-safe bag or container for up to 1 month.
- To reheat: Let thaw at room temperature on the counter. I definitely recommend popping them in the microwave for a few seconds before eating - they’re even better warm!
Pairing
These are my favorite drinks to enjoy with these muffins:
FAQ
Can I use maple syrup instead of dates?
Yes- if you want to save an extra step then you can use maple syrup instead of dates but the muffins won't be as moist (see recipe notes for details).
Do I need to peel the carrots and zucchini?
I recommend peeling them to avoid the bitter flavors that the peel can have.
Related recipes
Looking for other vegan cake recipes? Try these:
📖 Recipe
Hidden Veggie Chocolate Muffins
Packed with zucchini, carrots, spinach and naturally sweetened -these rich, chocolatey muffins sneak in veggies without anyone noticing!
If you love this recipe as much as we do, click on the 5-stars below!
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Servings: muffins
Equipment
- 1 standard blender
- 1 stick blender *when using dates
- 2 mixing bowls + spatula
- 1 muffin tin + muffin liners
Ingredients
- 1½ - 2 cups (9 - 10,5oz) (250-300 g) tightly packed cups pitted dates *or sub maple syrup (see notes)
- 1 cup (150 g) white all-purpose flour
- ⅓ cup (35 g) unsweetened Dutch processed cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- ¾ cup (120 g) finely grated carrot *peeled
- ½ cup (110 g) finely grated zucchini *peeled
- ½ cup (120 g) soy milk *or any other type of milk (oat, almond, dairy...)
- 1 cup (50 g) baby spinach
- ¼ cup (55 g) rapeseed oil *or any other neutral vegetable oil
- ¼ cup (45 g) dark chocolate chips *optional
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat the oven to 350°F (180°C ) and line a muffin tin with paper liners.
- If using dates (see notes for maple syrup as an alternative) cover the pitted dates in hot water and set aside for at least 15 minutes.1½ - 2 cups (9 - 10,5oz) tightly packed cups pitted dates
- Grate the carrots and zucchini finely. Use a nut milk bag or clean kitchen towel to squeeze out the excess moisture from the zucchini. Note: the cup measurement for the zucchini is taken before squeezing out the liquid.¾ cup finely grated carrot, ½ cup finely grated zucchini
- Add the soy milk and spinach to a blender and blend until smooth. Set aside.1 cup baby spinach, ½ cup soy milk
- Drain the dates and blend them into a smooth paste. I got the best results by blending in two batches with a stick blender and a deep measuring jug (any tall, narrow bowl will work). You’ll need to scrape down the sides a few times -yep, it gets a bit sticky!
- 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.1 cup white all-purpose flour, ⅓ cup unsweetened Dutch processed cocoa powder, 2 teaspoon baking powder, 1 teaspoon baking soda, pinch of salt
- 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.
Video
Notes
- Blending dates: I recommend soaking the dates because it makes them soft and easier to blend. Chopping them coarsely before blending can also help reduce strain on your blender.
- Replace dates with maple syrup: I love using dates because of their nutritional benefits and the gooey and moist texture they give but if blending dates feels too much of a hassle, you can swap them out with maple syrup. Simply use ⅓ cup of syrup (100g) and reduce the soy milk to ⅓ cup (80g), instead of ½ a cup. Just add the maple syrup straight into the blender with the spinach and soy milk. Please note that the muffins will be a lot crumblier and not as moist though as when using dates!
- Add chocolate chips: While this does mean they're no longer naturally sweetened, the gooey melted chocolate in the middle is so worth it. I LOVE Callebaut's dark chocolate chips (54,5%).
- Warm before serving: I highly recommend popping them into the microwave for a few seconds before serving. Makes them taste fresh-baked again, especially if you added the chocolate chips.
Nutrition
Serving: 1muffin. | Calories: 193kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 387mg | Potassium: 380mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5642IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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