Description
Delicious muffins packed with zucchini and carrots, perfect for toddlers who are picky about veggies.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup milk or milk alternative
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- 1 cup finely grated zucchini
- 1 cup finely grated carrot
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together wet ingredients: oil or melted butter, eggs, milk, vanilla extract, and maple syrup.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the grated zucchini, carrot, and chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
For a healthier option, you can substitute half the oil with unsweetened applesauce. Ensure not to overmix to avoid dense muffins.
- Prep Time: 15
- Cook Time: 20
- Category: Snack
- Method: Quick-muffin
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg