Bakery-Style Chocolate Veggie Muffins
100%
1
By Bridget Houston
Bakery-Style Chocolate Veggie Muffins
If wet: 3 Tbsp oats. 1 Tbsp almond flour
Updated at: Wed, 04 Feb 2026 03:01:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
7
Low
Nutrition per serving
Calories160.2 kcal (8%)
Total Fat10.5 g (15%)
Carbs12.8 g (5%)
Sugars7.2 g (8%)
Protein5.5 g (11%)
Sodium164.7 mg (8%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1zucchini
medium, roughly chopped
1carrot
medium, roughly chopped
1apple
medium, cored and chopped
2eggs
large, or 2 flax eggs 2 tbsp flaxseed + 6 tbsp water
¼ cupcoconut oil
or neutral oil
¼ cupmaple syrup
or honey
1 ½ tspvanilla extract
2 TbspGreek yogurt
or unsweetened applesauce, for extra moisture
1 cupalmond flour
½ cupoats
gluten-free if needed
⅓ cupunsweetened cocoa powder
¼ cupchocolate protein powder
1 tspbaking soda
½ tspbaking powder
¼ tspsalt
1 tspinstant espresso powder
optional, enhances chocolate
½ tspcinnamon
optional, complements carrot & apple
¼ cupchocolate chips
Optional, or chopped nuts, plus a few extra for sprinkling on top
Instructions
Step 1
Preheat oven: 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2
Blend wet ingredients: In a blender, combine zucchini, carrot, apple, eggs, oil, maple syrup, vanilla, and Greek yogurt/applesauce. Blend until smooth.
Step 3
Add dry ingredients: Add almond flour, oats, cocoa powder, protein powder, baking soda, baking powder, salt, espresso powder, and cinnamon to the blender. Blend just until combined. (If batter is too thick, add 1–2 tbsp milk or water.)
Step 4
Optional mix-ins: Fold in chocolate chips or nuts.
Step 5
Scoop & top: Divide batter evenly among muffin cups. Sprinkle a few extra chocolate chips or nuts on top for a bakery-style finish.
Step 6
Bake: 20–25 minutes, until a toothpick inserted comes out clean.
Step 7
Cool: Let muffins cool in the tin 5–10 minutes, then transfer to a wire rack.
