This post may contain affiliate links. Please read our disclosure policy.
Most veggie muffins taste like someone snuck spinach into a bran muffin. I wanted chocolate veggie muffins my kids would actually want, with a whole bag of frozen veggies hidden inside. Three test batches later, all you taste is chocolate banana. The veggies disappear, and the tops bake up big and domed.
This is the Perfect Hidden Veggie Muffins Recipe
These chocolate veggie muffins have a whole bag of frozen broccoli, cauliflower and carrots blended right into the batter, plus protein powder, flaxseed, and honey instead of granulated sugar.
My kids take after me and love muffins. They eat a lot of them for breakfast and snacks, so I wanted one I felt better about handing them. That meant adding veggies, fiber, and a boost of protein, and swapping out the granulated sugar. But it still had to taste good enough to fool them.
There’s no grating zucchini and no squeezing out water, yada yada. Just steam the bag, blend it with the bananas, and it becomes part of the batter.
I tested this recipe three times.
I started with my healthier banana muffins, a recipe I already trust, then added cocoa, protein powder, and the veggies. Test 1 used ½ cup of honey and tasted just like a chocolate banana muffin.
Test 2 swapped the honey for less granulated sugar, added flaxseed, and cut the chips in half. It came out less sweet and a little less moist. My kids couldn’t tell the difference right away, but my 5 year old preferred the one with more honey.
Test 3 is a mash up of the first two: Test 1’s ½ cup of honey and full cup of chips, plus Test 2’s flaxseed. Since Test 2 came out a little drier, I blended the flax in with the veggies and bananas so it could soak up moisture from the puree instead of the batter. That’s the recipe below.
Key Ingredients
Here’s what goes into these chocolate veggie muffins. Get the full measurements and instructions in the recipe card below.
- Bananas, by weight. You need 460g. I used frozen bananas, thawed and peeled them, and weighed them. No mashing needed, since they go straight into the blender. Four to six bananas is a huge range, so trust the scale.
- Flour, by weight. You need 280g. Weighing it is how you get the same results I do.
- Natural unsweetened cocoa powder. Sift it if it’s clumpy. Mine was clumpy in Test 2, and it showed.
- Protein powder. One scoop (51g), vanilla or chocolate. I used Orgain Organic Plant-Based Protein Powder in vanilla.
- Frozen veggies: one 12 oz bag. I used California medley, which is broccoli, cauliflower and carrots. Steam them and add them to the blender hot.
- Ground flaxseed. It goes in the blender with the veggies, not in the dry ingredients.
- Honey. ½ cup (168g) replaces the granulated sugar.
- Mini chocolate chips. Regular size chips work too. It’s just personal preference.
Which Frozen Veggies to Use in Veggie Muffins
I’ve made these with two frozen blends, and both work great. California medley is broccoli, cauliflower and carrots. Winter medley is just broccoli and cauliflower.
Whichever you grab, make sure it’s a 12 oz bag. Bag sizes vary, so check the label before you buy. Steam the bag, then add the veggies to the blender hot with the bananas and flaxseed.
How to Properly Measure Flour
A kitchen scale is the most accurate way to measure flour, in grams. The same goes for the bananas. Four to six bananas is a huge range, but 460g is a number you can repeat.
How to Make Hidden Veggie Muffins
- Combine dry ingredients. In a mixing bowl, combine the flour, cocoa powder, protein powder, baking soda, baking powder, and salt.
- Blend. In a blender, combine the hot steamed veggies (no need to drain), bananas, and ground flaxseed. Blend until smooth.
- Combine wet ingredients. Add the veggie banana mixture to a separate bowl. Add in the honey, olive oil, eggs, and vanilla extract. Mix until combined.
- Combine batter. Gradually add in the dry ingredients along with the mini chocolate chips. Mix until combined.
- Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- Prepare pan. For bakery style muffins, line a 12 count muffin pan with 6 sprayed muffin liners, filling every other well. Fill the liners with 6 to 8 heaping tablespoons of batter. Top the muffins with additional mini chocolate chips.
- Bake. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC. Keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC , and bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Gluten-Free Hidden Veggie Muffin Variation
I tested these gluten free. Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
It’s one batch, so the whole table eats the same muffin.
Tips for Hidden Veggie Muffins
- Weigh the bananas after peeling. Skip the mashing. The blender does the work.
- No need to drain the veggies. Add everything in the bag straight to the blender.
- Blend the flaxseed with the veggies and bananas, not the dry ingredients.
- Sift the cocoa powder if it’s clumpy.
- Let the batter rest for 15 minutes in the mixing bowl.
- Spray the muffin liners.
- Top the muffins with extra mini chocolate chips before baking.
Want another veggie bake? My zucchini muffins and carrot cake muffins are right up your alley.
Storing Hidden Veggie Muffins
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. They won’t dry out in 1 day.
These muffins are moist enough to turn soggy in an airtight container. But I have a trick for that: paper towels.
For longer storage, 2 to 4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer, then cover them with another layer of paper towels. The paper towels act like a sponge, absorbing the moisture the muffins release.
If the paper towels get too damp around day 2 or 3, replace them with fresh ones.
How To Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and freeze for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
FAQ
Nope. I can’t taste them, and my kids happily eat these muffins. All you taste is chocolate banana.
I’ve tested California medley (broccoli, cauliflower, and carrots) and winter medley (broccoli and cauliflower). Both work great. Just use a 12 oz bag.
Nope. They go into the blender hot, straight from steaming.
I’ve only tested a frozen bag, steamed. That’s what I’d stick with.
I haven’t tested these without it. If you try it, my best guess is to replace it with an extra 30g of flour, but I can’t promise the same muffin.
They can be. Swap in a 1:1 gluten free flour blend and bake them exactly the same way.
More Healthy Muffin Recipes
Tap stars to rate!
Hidden Veggie Chocolate Banana Muffins
Ingredients
- 2 ⅓ (280g) cups all-purpose flour
- ⅔ (57g) cup natural unsweetened cocoa powder
- 1 (51g) scoop vanilla or chocolate protein powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 12 oz bag steamed veggies, I used California medley or winter medley
- 2 cups (460g) ripe bananas, about 4 to 6 bananas
- ¼ cup (26g) ground flaxseed
- ½ cup (168g) honey
- ⅓ cup (66g) olive oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup (177g) mini semi-sweet chocolate chips, plus more for topping
Instructions
- In a mixing bowl, combine the flour, cocoa powder (sift if clumpy), protein powder, baking soda, baking powder, and salt.2 ⅓ (280g) cups all-purpose flour, ⅔ (57g) cup natural unsweetened cocoa powder, 1 (51g) scoop vanilla or chocolate protein powder, 1 ½ tsp baking soda, 1 ½ tsp baking powder, ½ tsp salt
- In a blender, combine the hot steamed veggies (no need to drain), bananas, and ground flaxseed. Blend until smooth.12 oz bag steamed veggies, 2 cups (460g) ripe bananas, ¼ cup (26g) ground flaxseed
- Add the veggie banana mixture to a separate bowl. Add in the honey, olive oil, eggs, and vanilla extract. Mix until combined.½ cup (168g) honey, ⅓ cup (66g) olive oil, 3 large eggs, 2 tsp vanilla extract
- Gradually add in the dry ingredients along with the mini chocolate chips. Mix until combined.1 cup (177g) mini semi-sweet chocolate chips
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, filling every other well. Because this batter is low in oil, making it stickier, I recommend that you spray the liners with nonstick cooking spray for easier removal. Fill the liners with 6 to 8 heaping tablespoons of batter. Top the muffins with additional mini chocolate chips.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC. Keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC, and bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
- For mini muffins: spray the pan and fill every hole almost full, bake at 350ºF / 180ºC for 10 to 14 minutes or until a toothpick inserted in the center comes out clean.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Notes
- Because this batter is low in oil, making it stickier, I recommend that you spray the liners with nonstick cooking spray for easier removal. Fill the liners with 6 to 8 heaping tablespoons of batter.
- Honey note: honey is not safe for children under 1 year old.
- Gluten free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
- To Store: on the counter uncovered for 24 hours, or 2 to 4 days in a container lined with paper towels.
- To Make Ahead: This batter can be made ahead of time. Cover and refrigerate it for up to 24 hours, then scoop straight from cold and bake as directed. You may need to add a couple extra minutes to the bake time since the batter is starting out cold.
- To Freeze: Let the muffins cool completely before freezing. Individually wrap each muffin in plastic wrap, then place them in a ziploc bag or airtight container and freeze for up to 3 months. To thaw, leave them at room temperature for about 1 hour, or unwrap and microwave in 20 second intervals.
