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Chocolate Raspberry Veggie Muffins in silver muffin tray on white marble with chocolate chips overhead view

Chocolate Raspberry Veggie Muffins


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  • Author: Aberdeen
  • Total Time: 35 minutes
  • Yield: 12 to 16 Muffins 1x
  • Diet: Low Calorie

Description

Sweet treat lovers rejoice! These delectable chocolate raspberry veggie muffins are not just delicious, but are also secretly packed with a full serving of nutritious veggies. Perfect for breakfast, a snack on the go, or even as a dessert for kiddos who need a few more leafy greens in their diet 🥬🍫. Sugar free and dairy free! 


Ingredients

Units Scale
  • 2 cups flour (I like to use 1 cup all purpose flour and 1 cup whole wheat flour)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 3/4 cup Swerve brown sugar substitute (or brown sugar)
  • 1/4 cup coconut oil, melted or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberries
  • 1/2 cup cooked beets
  • 1/2 cup spinach, packed
  • 1/3 cup unsweetened coconut almond milk (my particular favorite - use your favorite milk substitute or skim cow's milk here)
  • 2 tablespoons water
  • Optional: 1/4 cup sugar free chocolate chips


Instructions

  1. Preheat oven to 350˚F. Grease a 12 cup muffin pan and set aside.
  2. In a large mixing bowl or stand mixer, cream together the coconut oil and Swerve brown sugar substitute until completely combined.
  3. Add the eggs and vanilla extract and whisk until smooth.
  4. In a blender or food processor, puree the raspberries, beets, spinach, coconut almond milk, and water together until smooth (the consistency of applesauce is fine). Add to the egg mixture and stir until combined.
  5. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder, and sea salt.
  6. Add the flour mixture to the egg mixture and stir until just combined (no lumps).
  7. Gently fold in sugar free chocolate chips if using.  
  8. Spoon the batter into the prepared muffin pan, filling each one about ¾ of the way full.
  9. Bake for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean.
  10. Remove muffins from heat and let cool for 5 minutes. Once cool enough to handle, remove to a wire rack. Let cool completely before storing in an airtight container or resealable bag in the fridge for up to 5 days, or in the freezer for up to 3 months. 

Notes

If you can't find Swerve brown sugar substitute, feel free to use regular brown sugar and enjoy these muffins as more of a healthyish dessert rather than a nutritional snack. Another option is to use date sugar or a monk fruit sweetener!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American