These loaded choccy muffins are a sneaky little win for parents—they’re loaded with veggies like zucchini, carrot, and even spinach, but taste and look like a chocolate muffin. Naturally sweetened with banana and maple syrup, they’re soft, moist, and packed with fibre, healthy fats, and antioxidants from the cacao.
They’re also incredibly versatile—perfect for lunchboxes, afternoon snacks, or even breakfast on-the-go. And if your little one isn’t a fan of visible veggies, blending the batter keeps it nice and smooth.
Age suitability:
Suitable from 12 months+, once individual allergens like egg, wheat, and dairy (if using) have been introduced and tolerated.
Serving Suggestions:
- Serve warm with yoghurt, nut butter, or chia jam.
- Slice in half and fill with ricotta or a smear of sunflower seed butter.
- Add to lunchboxes or serve with a smoothie for a balanced snack.
Storage Tips:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 3 months. Defrost overnight or warm gently before serving.
Ingredient Swaps:
- Gluten-Free: Use a 1:1 GF baking flour blend.
- Dairy-Free: Use coconut yoghurt and a plant-based milk.
- Egg-Free: Replace eggs with 2 chia eggs (2 tbsp chia seeds + 6 tbsp water, soaked 10 minutes).
Loaded Choccy Muffins
These veggie-packed chocolate muffins are the perfect nutrient-dense snack for toddlers and parents alike! Freezer-friendly and refined sugar free, they’re an easy way to add in extra veg.
Ingredients
- 2 eggs
- 1 ripe banana
- 1/2 cup baby spinach
- 1 cup grated zucchini squeeze out excess liquid
- 1/2 cup grated carrot
- 1/3 cup oil avocado, olive or (melted) coconut oil
- 1/4 cup milk of choice dairy, almond, oat, soy etc.
- 1/4 cup greek or coconut yoghurt
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/4 cups spelt flour or plain flour
- 1/2 cup cacao
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup choc chips or swap for cacao nibs
Instructions
- Preheat oven to 180°C fan-forced. Line a muffin tin with 10 liners.
- In a blender or food processor, blend banana, eggs, oil, milk, yoghurt, vanilla, and spinach until smooth.
- In a large bowl, mix together flour, cacao powder, baking powder, and cinnamon.
- Pour the wet mixture into the dry ingredients and gently fold to combine.
- Add in the grated zucchini, carrot and choc chip and mix until just combined.
- Spoon into muffin liners and bake for 20–25 minutes, or until a skewer comes out clean.
- Allow to cool before serving.
Tried this recipe?Let us know how it was!
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