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, maple, 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!
Can you use gluten free flour?
yes
You left out the instruction for when to add the maple syrup 😉 I made these today and they are delicious! My little one scoffed it down!
Absolutely love these hidden-veggie muffins! They’re soft, chocolatey, and you’d never guess they’re packed with spinach, zucchini, and carrot. Perfect for kids and adults alike—mine disappeared fast! Loved the natural sweetness from banana and maple syrup. Thanks for the healthy twist on a classic treat. A definite lunchbox favourite!
It doesn’t mention when to add the maple syrup but I assume it’s with the other wet ingredients in the food processor!
Great recipe thank you!
Just the maple syrup is missing for the instruction, i am sure my batch will be delicious anyway 😊
Delicious muffin. Made the GF version and they are lovely. Don’t forget to add the maple syrup as the recipe forgets to in its instructions.
Hi guys!
Your loaded choc muffins are a hit in our household. Just thought I would mention that you have omitted the maple syrup/honey in the method on your website. It’s in the ingredients but nowhere else. Lucky I checked before I baked hehe.
Thank you!
Hi, Great recipe. Just to clarify, is the maple syrup/honey meant to be added at step 2?
sorry yes it is updated now!
Delicious and toddler approved! How anyone prevents their toddler from eating raw mixture while teaching them to cook is beyond me! Hahaha
Could I use coconut flour instead of spelt?
no it will absorb too much liquid. you can sub for plain flour or buckwheat or cassava for GF
The recipe doesn’t say when to put the honey/maple syrup in fyi