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 in step 3. 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.
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
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.
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