Ingredients:

  • 1 cup (30g) fresh baby spinach
  • 1/2 cup (60g) grated carrots
  • 1/2 cup (120g) peeled, chopped zucchini
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup (80ml) coconut oil, melted
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Place the spinach, carrots, and zucchini into a high-speed blender or food processor. Process on high until the mixture is a smooth paste with no visible chunks.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt.
  3. Pour the veggie puree, maple syrup, melted coconut oil, eggs, and vanilla extract directly into the dry ingredients.
  4. Fold gently with a rubber spatula until just combined; do not over-mix to avoid a rubbery texture.
  5. Gently fold in the semi-sweet chocolate chips.
  6. Divide the batter evenly among 12 lined muffin cups.
  7. Bake at 350°F (175°C) for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.