02/09/2026
Chocolate muffins with three cups of vegetables? Yes, please! 🍫🧁
These delicious Chocolate Veggie Muffins from The Balanced Nutritionist are a fun, childcare-friendly option for little foodies. Made with grated carrot, zucchini and baby spinach, they are rich, chocolatey and easy to prepare in a 12-muffin batch.
They can also be adapted for different dietary requirements, making them a flexible option for families and early learning communities:
Use aquafaba or flax eggs instead of eggs
Swap whole wheat flour for gluten-free 1:1 baking flour
Use dairy-free yoghurt instead of Greek yoghurt
Add a small mashed banana for extra natural sweetness
A great recipe for involving children in simple food preparation—measuring ingredients, helping to stir and watching the muffins rise in the oven. Always check individual dietary requirements, allergies and your service’s food policies before preparing or serving.
Recipe credit: The Balanced Nutritionist
Ingredients
Dry ingredients
• 1½ cups (225g) whole wheat flour
• ⅓ cup (35g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ to ⅔ cup mini chocolate chips (plus extra for topping)
Wet ingredients
• 1 cup carrots, grated (tightly packed)
• 1 cup zucchini, grated (tightly packed)
• 1 cup baby spinach (tightly packed)
• ½ cup (120g) plain Greek yoghurt
• ½ cup (170g) honey
• ¼ cup (60ml) avocado oil
• 2 eggs
• 1 tsp vanilla extract
________________________________________
Instructions
1. Preheat your oven to 180°C (160°C if using fan-forced) and line a 12-tin muffin pan with paper liners or use a silicone muffin pan.
2. Add all dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) to a large bowl, leaving out the chocolate chips. Whisk to combine and set aside.
3. Add all wet ingredients to a high-speed blender or food processor. Blend on high until the mixture is completely smooth, stopping to scrape the sides as needed.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—do not over-mix. Fold in the mini chocolate chips with a rubber spatula.
5. Divide the batter evenly into the muffin tin. Top with extra chocolate chips if desired.
6. Bake for 18–24 minutes, or until a toothpick inserted into the centre muffin comes out clean. Note: Bake time will depend on your oven and the moisture in your zucchini and carrots. Start checking for doneness around 18–20 minutes.
