Hidden Veggie Chocolate Banana Muffins

A close-up of a chocolate muffin topped with chocolate chips, sitting on parchment paper with more chocolate chips scattered around.

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Hidden Veggie Chocolate Banana Muffins

Chocolate banana muffins with a whole bag of frozen veggies blended right into the batter. Sweetened with honey, made with protein powder and flaxseed, and loaded with mini chocolate chips.

Prep Time10

Cook Time30

Rest Time15

Course: Dessert

Cuisine: American

Keyword: chocolate banana veggie muffins

Servings: muffins or 60 mini muffins

Author: Beth

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 (340g) 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 (340g) 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.

Video

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.

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