These Veggie-Packed Chocolate Chip Muffins are one of my favourite ways to add a little extra goodness into my children’s day without turning mealtimes into a battle. As a mum of a fussy eater myself, I know how tricky it can be to balance nutrition with foods that kids will actually enjoy. That’s exactly why I developed this recipe – soft, delicious muffins packed with hidden vegetables, naturally sweetened with honey or maple syrup, and dotted with chocolate chips for a little treat.
They’re perfect for lunchboxes, after-school snacks, road trips, or simply as a healthier option after dinner. Another bonus? They’re a fantastic way to use up those odds and ends sitting in the fruit bowl or vegetable drawer, helping to reduce food waste while creating something everyone will love.
These muffins are quick to make, freezer-friendly, and completely fussy-eater approved in our house. The combination of spinach, carrot and banana adds moisture and goodness, while a handful of chocolate chips keeps them feeling like a special treat.
Why You’ll Love These Veggie packed chocolate muffins
- Packed with hidden vegetables
- Naturally sweetened with honey or maple syrup
- Great for lunchboxes and snack times
- Perfect for batch baking and freezing
- A brilliant way to use up leftover fruit and vegetables
- Ready in no time with simple ingredients
Baking with kids
This is also a great recipe to make with kids. My two have taken a real interest in baking over the past year, especially my daughter now that she’s a little older. I often let her work away on her own recipe while I prepare something else alongside her. It really helps me out, and I’m always nearby for any questions or the trickier parts.
I think it’s so important to get children involved in the kitchen from a young age. Baking offers so many valuable learning opportunities without them even realising it. There’s maths involved in measuring and weighing ingredients, coordination and fine motor skills as they mix and pour, independence as they follow a recipe, and responsibility through tidying up as they go.
Most importantly, it’s quality time together and a chance to build confidence. Children are often much more excited to try new foods when they’ve helped make them, which makes recipes like these Veggie-Packed Chocolate Chip Muffins even more of a win for the whole family.
I hope you and your little bakers love these Veggie-Packed Chocolate Chip Muffins as much as we do. They’re proof that nutritious snacks can be simple, delicious and family-friendly, while also helping to use up ingredients you already have at home.
If you give them a try, I’d love to hear what you think. Don’t forget to share your creations and tag @littleloucooks so I can see your bakes and share them with the community. Happy baking!
Veggie packed chocolate muffins
Equipment
Ingredients
- 30 g baby spinach
- 100 g grated carrot – 1 med carrot
- 1 small ripe banana – or swap for apple puree
- 2 eggs
- 1 tsp vanilla extract
- 100 ml vegetable oil or melted butter
- 30 ml milk of choice
- 80 g honey or maple
- 1 tbsp white vinegar or lemon juice
- 225 g self raising flour or plain flour with 1.5 tsp baking powder
- 25 g cocoa powder
- 1 tsp bicarbonate of soda
- 100 g chocolate chips – half for the mix and half to sprinkle on top
- Note: You must blend the vegetables so they break down and are like liquid. The liquid is needed in this recipe. Not blending the spinach, grated carrot will give a very different result, it’s not advised for this recipe.
Instructions
- Preheat the oven 180ºc fan. Line a muffin tin with muffin cases – I use Dr. Oetker cases.
- To a powerful blender add the spinach, carrot, banana, eggs, blend until really smooth. Pour into a large mixing bowl. Then pour in the veg oil, milk, honey, vinegar and vanilla whisk well to combine.
- Sieve in the self raising flour, cocoa powder and bicarbonate of soda, use a spatula to gently mix until no flour remains. Stir in half the chocolate chips.
- Scoop or spoon into the muffin cases, sprinkle the other half of the chocolate chips on top.
- Bake for 20-25 minutes. Test with a cocktail stick, when it comes out clean they are done.
- Storage: Good for 3 days in an air tight container.
- Freezer: Good for 3 months in a ziplock bag.
