Healthy Chocolate and Vegetable Mini Muffins

Indulge in guilt-free decadence with these Healthy Chocolate and Vegetable Mini Muffins, a perfect balance of rich chocolate flavor and wholesome nutrition. Packed with shredded zucchini and carrots, these bite-sized treats sneak in a dose of veggies, while whole wheat flour, Greek yogurt, and honey (or maple syrup) keep them light and naturally sweetened. A sprinkle of dark chocolate chips elevates the flavor, creating the perfect combination of healthy and indulgent. Ready in under 30 minutes, these tender muffins are ideal for breakfast on-the-go, packing in kids’ lunches, or enjoying as an afternoon snack. Plus, they’re moist, satisfying, and freezer-friendly! Perfect for those looking for healthy baking ideas, kid-approved snacks, or ways to include vegetables in desserts.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 1 cup Whole wheat flour
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.75 cup Shredded zucchini (squeezed dry)
• 0.5 cup Shredded carrot
• 0.25 cup Honey or maple syrup
• 0.5 cup Plain Greek yogurt
• 1 Large egg
• 1 teaspoon Vanilla extract
• 0.25 cup Dark chocolate chips
• 2 tablespoons Olive oil or melted coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.

Step 2

In a medium-sized mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In a separate large mixing bowl, combine the squeezed-dry shredded zucchini, shredded carrot, honey (or maple syrup), plain Greek yogurt, egg, vanilla extract, and olive oil. Stir until well mixed.

Step 4

Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 5

Gently fold in the dark chocolate chips to the batter.

Step 6

Use a small spoon or cookie scoop to fill the prepared mini muffin tin cavities about 3/4 full with batter.

Step 7

Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the mini muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(753.6g)

Amount per serving	% Daily Value*
Calories	1485.3

Total Fat 63.4g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 198.2mg	0%
Sodium 1254.0mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 44.1g	0%
Total Sugars 86.2g
Protein 53.5g	0%

Vitamin D 41IU	0%
Calcium 387.3mg	0%
Iron 20.4mg	0%
Potassium 2647.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 12.7%

Carbs: 53.4%