Blender Chocolate Veggie Muffins
These blender chocolate veggie muffins are rich, soft, and naturally sweet—packed with oats, banana, spinach, and carrots for a toddler-approved snack or breakfast!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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