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Wholesome Hidden Veggie Chocolate Chip Muffins

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These chocolate chip muffins sneak in shredded zucchini and finely chopped spinach for a moist, tender crumb without compromising on sweetness or flavor. Perfect for a quick, wholesome snack that satisfies both the sweet tooth and the desire to eat better.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/2 cup (115g) unsalted butter, melted (can substitute with coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) plain yogurt (use dairy-free yogurt if preferred)
  • 1 cup finely shredded zucchini, squeezed dry
  • 1 cup fresh spinach, chopped finely
  • 3/4 cup (135g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
  2. Finely shred 1 cup zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Chop 1 cup fresh spinach finely. Set aside.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon (if using).
  4. In another bowl, whisk 3/4 cup granulated sugar, 1/4 cup brown sugar, and 1/2 cup melted unsalted butter until smooth and slightly fluffy.
  5. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup plain yogurt.
  6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix; some lumps are okay.
  7. Fold in the shredded zucchini, chopped spinach, and 3/4 cup semi-sweet chocolate chips until evenly distributed.
  8. Spoon batter into prepared muffin tin, filling each cup about 3/4 full.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 20 minutes.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze shredded zucchini dry to avoid soggy muffins. Do not overmix batter to keep muffins tender. Muffins stay soft for days and can be frozen for up to 2 months. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute butter with coconut oil and yogurt with dairy-free alternatives.

Nutrition

Keywords: hidden veggies, chocolate chip muffins, zucchini muffins, spinach muffins, healthy snacks, easy muffins, wholesome snack

Find it online: https://zestynora.com/wholesome-hidden-veggie-chocolate-chip-muffins-easy-snack-recipe/