Sneaky Veggie Muffins

30 Minutes • Servings: 12 Muffins

These healthy muffins are veggie-packed, yet they taste like fudgy chocolate muffins. They are easy to make and gluten-free, thanks to the Dilettoso Oat based baking mix. They are packed with carrot, zucchini and spinach as the star veggies. However, the Dilettoso Choc-o-lotta mix will hide the veggie colors and mask their flavor, with its rich cacao note. You can totally trick the whole family with this delicious recipe; they will indulge and get that extra dose of veggies. A win-win! These healthy and nutritious muffins also freeze well so you can make them ahead of time and defrost them for a quick breakfast or snack.

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What you need

2 Cups 1 Cup Choc-o-lotta Dilettoso Mix
1 Medium Carrot - grated
1 Medium Zucchini - grated, liquid squeezed out
1 Cup Spinach - chopped
2 Eggs
4 Tablespoon Melted Butter or Oil of Choice (Avocado, Coconut or Olive Oil)
1/4 Cup Milk of Choice
1/2 Cup Semi-Sweet Chocolate Chips, plus more to top

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How to do it

PREHEAT the oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.
PLACE the zucchini, carrot, spinach, egg, milk, and oil in a blender and process until smooth.
POUR the mixture into a large mixing bowl, add your Choc-o-lotta Dilettoso mix, and stir until just combined. Be careful not to overmix.
ADD chocolate chips and fold to combine.
DISTRIBUTE the batter in the prepared muffin tin, until each cup is 3/4 full. Top with more chocolate chips.
BAKE for about 18-20 minutes, until a the toothpick inserted in the center comes out mostly clean.
LET them cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack.
ENJOY solo or with someone you love!

Did you know?

Vegetables can add a significant amount of tenderness and moist to cakes, muffins, cookies, or other desserts, allowing a reduction of butter or oil.

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