Chocolate Chip Veggie Muffins

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Prep Time: 10 mins | Cook Time: 25 mins | Serves: 12

Ingredients

• 2 eggs

• 1 ripe banana, peeled

• 1 c grated carrots (about 2 medium carrots)

• 1 c grated zucchini (about 1 medium zucchini)

• 1 cup spinach, loosely packed

• ¼ c vegetable oil

• ¼ c milk

• 1/3 c honey

• 1 tsp vanilla extract

• 1 ¼ c self-rising flour

• ⅓ c cocoa powder

• ¼ c dark chocolate chips (plus more for topping, optional)

Directions

1. Preheat oven to 350°F. Prepare muffin tin with non-stick spray or paper liners.  

2. Combine wet ingredients- eggs, banana, veggies, milk, honey, and vanilla extract, in a blender and blend until nearly smooth.

3. In a large bowl, add flour and cocoa powder and stir until well combined. Pour the wet blender mixture into the dry ingredients and stir until well combined. Fold chocolate chips into the batter.

4. Spoon batter into muffin cups, filling ¾ full, then top with additional chocolate chips as desired.

5. Bake for 20-30 minutes or until toothpick comes out clean. Remove from oven and allow to mostly cool before removing from the muffin tin.

6. Enjoy warm or store in a sealed container in the fridge for 3-5 days or the freezer for 2-3 months.

Notes

• Use a box grater or food processor to quickly grate your veggies.

• Use a thawed frozen banana if you don’t have any ripe bananas available.

• If you don’t have self-rising flour, whisk or sift together 1 ¼ cup all-purpose flour or whole wheat flour plus 1¾ teaspoon baking powder and a rounded ¼ teaspoon of salt.

• Use your sweetener of choice. Honey, maple syrup, or agave syrup would all work in this recipe.

Nutrition: (per muffin) Calories: 172 | Total Fat: 7.5 g | Sat Fat: 2 g | Sodium: 189 mg | Carb: 26 g | Fiber: 2 g | Protein: 3.5 g 

In the Kitchen | April 2026 | Recipe inspired by Carly Fowler.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org