Trying to pack more veggies into your day (or your kids’) without a fight? These healthy chocolate carrot and spinach muffins are the perfect hidden-veggie breakfast. They’re made with whole wheat flour, real cocoa, grated carrots, and blended spinach, giving you fiber, antioxidants, and a little boost of greens — all disguised in a rich, chocolatey muffin.

They’re quick to make, freezer-friendly, and ideal for busy mornings, school lunches, or a grab-and-go snack. The best part? No one will guess there are veggies inside.

If you’ve been wanting a nutritious muffin that actually tastes like a treat, this is the recipe to save.

Tap save and share with the mom who’s always trying to sneak veggies into breakfast.

Ingredients:

2 large eggs

1 cup mashed overripe banana

1 cup grated carrots

1 cup loosely packed spinach

¼ cup olive oil
¼ cup maple syrup

1 tsp vanilla extract

2 tsp apple cider vinegar 

1 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

¼ cup cocoa powder

1 tsp ground cinnamon

¼ tsp salt

*1/2 cup chocolate chips (optional)

Directions: Preheat oven to 350F. In a blender, add eggs, banana, carrots, spinach, olive oil, maple syrup, vanilla extract, and apple cider vinegar and blend until smooth, set aside. In a large bowl whisk together whole wheat flour, baking soda, baking powder, cocoa, ground cinnamon, and salt. Add In the blender ingredients and mix until combined. Add in chocolate chips if using. Divide into muffin tins and bake (about 15 minutes for mini muffins or 25-30 minutes for regular muffins). Enjoy!