HIDDEN VEGGIE CHOCOLATE MUFFIN
These delightful plant-based muffins are perfect for kids, featuring a blend of yogurt, raw cacao, and banana with multiple cups of cleverly hidden vegetables. Rich in fiber, they help promote good digestion and overall wellness.
Vegan, Dairy Free, Plant-Based
Ingredients
1 large ripe banana
1/2 c coconut yogurt
1 c zucchini, chopped
1 c carrots, grated
1 c fresh spinach
2 T coconut oil, melted
1/4 c unsweetened almond milk
1 t vanilla
1/3 c pure maple syrup
1/4 t Himalayan pink salt
1-1/4 c unbleached all-purpose flour
2-1/2 t baking powder
1/3 c raw cacao
1 c dairy-free dark chocolate chips
1/4 c dried cherries
Directions
Preheat the oven to 350°F and spray a 12-cup muffin tin or use liners.
In a food processor, combine all of the veggies, banana, oil, milk, vanilla, and maple syrup until smooth.
In a bowl, whisk together all the dry ingredients. Next, add the wet to the dry and gently mix with a spatula to combine. Fold in the dried cherries and chocolate chips until blended well.
Fill each muffin cup 3/4 full and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Enjoy!