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.
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
Hot Hot Hot
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 make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
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.
