Loaded Choccy Muffins
Dairy free, Nut free, Vegetarian
About the recipe
Veggie-packed chocolate muffins are perfect for toddlers and parents! Freezer-friendly, refined sugar free - an easy way to add in extra veg.
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.
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
Method
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, honey, 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.
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).
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