Loaded Choccy Muffins

At Boob to Food, we don’t encourage sneaking foods in without kids knowing. Instead, we always suggest being upfront about what’s in a recipe and, wherever possible, getting kids involved in the making process. When children help prepare food, they’re more likely to feel curious and open to trying it. We share lots of strategies like this in our book Toddler to Table.

These muffins use vegetables like zucchini, carrot, and spinach blended smoothly into the batter, alongside banana, maple syrup, and cacao. They’re soft, moist, and nutrient-dense - offering fibre, healthy fats, and antioxidants - while still tasting like a classic chocolate muffin.

And if you want to make these even more nutrient-dense, you can add a serve organ powder to the dry ingredients. We use this one (code BOOBTOFOOD).

We still recommend continuing to offer vegetables in their whole form at other meals. This kind of baking can sit alongside ongoing exposure, helping support nourishment without pressure.

This recipe comes from our School of Lunchboxes eBook and is designed to be versatile and family-friendly - perfect for lunchboxes or afternoon snacks.

Age suitable:

Suitable from 2 years due to the caffeine in the cacao, or swap for carob under 2 years.

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.