Chocolate for breakfast?! Yep—and these Blender Chocolate Veggie Muffins are the kind you’ll actually feel good about serving. They’re made with wholesome ingredients like oats, banana, Greek yogurt, carrots, and spinach, but all your toddler will taste is soft, chocolatey goodness. We love them for quick breakfasts, snack time, or even packing in lunchboxes (since they’re nut-free too!). They’re naturally sweetened, easy to blend, and toddler-approved every time!
These muffins are a hit year-round, but they’re especially great during the back-to-school season, when you need quick, nourishing snacks or breakfasts on hand. They’re also perfect for spring when you’re looking for fun ways to offer veggies, or anytime you want to make a “treat” that’s still nutrient-packed. Honestly, anytime you want to serve chocolate for breakfast and still feel good about it—this is your go-to!
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Ingredients
- rolled oats – a fiber-rich base that blends into oat flour and keeps little bellies full
- banana – adds natural sweetness and moisture without refined sugar
- applesauce or Greek yogurt – adds softness and a boost of nutrients like protein or vitamin C, depending on which you use
- maple syrup or honey – a little sweetness that pairs well with cocoa
- milk – helps blend the batter smoothly and adds creaminess
- egg – binds the muffins and gives them structure
- vanilla extract – enhances flavor and complements the chocolate
- cocoa powder – makes these taste like a treat while still being nourishing
- carrots + spinach – provide vitamins, fiber, and color—without overpowering the flavor
- mini chocolate chips or hemp hearts (optional) – add some fun!
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease or line a mini or regular muffin tin. In a high-speed blender, combine banana, egg, yogurt, milk, maple syrup or honey (if using), vanilla extract, oats, cocoa powder, baking powder, baking soda, salt, carrots, and spinach. Blend until smooth.
- Step 2: Pour batter into muffin cups, filling each about ¾ full. Top with chocolate chips or hemp hearts if using.
- Step 3: Bake for 12–15 minutes for mini muffins, 18-20 minutes for regular muffins, or until a toothpick comes out clean.
- Step 4: Let cool before removing from tin.
Hint: Use a mini muffin tin for smaller portions that are perfect for toddler hands and snack times. This also shortens bake time and makes freezing/reheating super easy!
Substitutions
These are already naturally gluten-free, but can easily made dairy-free and egg-free as well!
- Greek yogurt → use unsweetened applesauce, mashed banana, or dairy-free yogurt if needed
- milk → any milk works
- egg → sub with flax egg (1 tablespoon flax + 2.5 tablespoon water) or other egg substitute
- oats → sub with oat flour (same amount) if you prefer to skip blending
Variations
Feel free to change up the flavor with these!
- add-ins: mix in mini chocolate chips, chopped walnuts, or raisins
- don’t want chocolate? add 1 teaspoon of cinnamon!
- boosts: stir in 2 tablespoon Tiny Sprouts Brain Boost (use code TIFF10 for 10% off) for added nutrition
- toppings: top with chocolate chips, hemp hearts, crushed nuts, or shredded coconut before baking
See these carrot oatmeal muffins for another veggie-packed muffin option!
Equipment
You will need a mixing bowl, blender, and muffin pan to make these.
Storage
Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze for up to 3 months; thaw overnight or reheat briefly before serving
To Reheat: Microwave for 15–20 seconds or warm in toaster oven
Tiff’s Tip
Let your toddler help add the mini chocolate chips on top before baking! It gives them a fun job and gets them excited to try the muffins they helped “make”—even with the veggies inside.
FAQ
Yes! Substitute the egg with a flax egg (1 tablespoon flax + 2.5 tablespoon water) or use mashed banana or applesauce as a binder.
Yes—quick oats will blend faster and give a slightly softer texture.
You can, but the chocolate helps mask the veggie flavor. Try cinnamon or a little nutmeg for a spiced version instead!
Related
Looking for other recipes like this? Try these:
Other Snack Ideas
Here are some other snack options:
Recipe
Blender Chocolate Veggie Muffins
Equipment
Ingredients
- 1 cup rolled oats gluten-free if needed
- 1 medium ripe banana
- ½ cup Greek yogurt
- 2-4 tablespoon maple syrup or honey optional, adjust depending on sweetness preferences; can omit for no added sugar
- ¼ cup milk of choice dairy or non-dairy
- 1 egg or sub flax egg
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- ~½ cup finely grated carrot 1 medium carrot
- ½-1 cup baby spinach loosely packed, one handful
- optional: ¼ mini chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini or regular muffin tin.
- In a high-speed blender, combine banana, greek yogurt, milk, egg, vanilla, and maple syrup. Blend until smooth.
- Add oats, cocoa powder, baking powder, baking soda, and salt. Blend again until well combined.
- Add carrot and spinach and pulse just until chopped and incorporated (leave a little texture or blend smooth if preferred).
- Pour batter into muffin cups, filling each about ¾ full. Top with chocolate chips or hemp hearts if using.
- Bake for 12-15 minutes for mini muffins, 18-20 minutes for regular muffins, or until toothpick comes out clean.
- Let cool before removing from tin.
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