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The best gluten free chocolate veggie muffins for toddlers, with spinach, zucchini, bananas, and extra protein! Paleo and keto options in the recipe alternatives!

Gluten Free Healthy Chocolate Veggie Muffins

Healthy chocolate muffins packed with veggies and fruit for your little ones! This is how I get my kids to eat spinach, zucchini, and bananas!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 24 muffins
Calories 121 kcal

Equipment

  • Nutribullet or Blender

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 1 zucchini large
  • 2 cups fresh spinach packed
  • 1 tsp vanilla
  • 1 banana extra ripe
  • 1/4 cup yogurt or kefir or coconut cream
  • 1/2 cup maple syrup
  • 4.5 tbsp butter or coconut oil melted
  • 2 eggs large
  • 1/2 cup organic dark chocolate chips

Instructions
 

  • Pre-heat oven to 350 degrees.
  • Grease a cast iron or stainless muffin tin with butter or coconut oil, or line muffin tins with non-toxic muffin papers.
  • Melt butter or coconut oil and set aside to cool.
  • Mix all dry ingredients together: oats, gluten free-flour (or almond flour), cocoa powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves.
  • Blend together the zucchini, spinach, banana, maple syrup, and yogurt. I do this in two batches in the Nutribullet.
  • Mix your blended green liquid with your eggs, vanilla, and melted butter, until well blended. I do this in our stand mixer.
  • Gradually add the dry mix to the wet, and mix thoroughly.
  • Hand mix in chocolate chips.
  • Evenly distribute batter to 24 muffin cups.
  • Bake at 350 for 15-20 minutes, you know they are done when a toothpick comes out clean- or only with melted chocolate!

Notes

Cooking Tips

  • When doing substitutions, don't overdo it with the wet ingredients. If the total wet to dry get's altered, you'll wind up with muffins that fall apart.
  • If you want to get wild with the wet veggie and fruit ingredients, consider using a gluten free flour mix or an organic whole wheat flour instead of the almond flour- it will hold together better.
  • Pay attention to the amount of dry ingredients your small children have spilled during mixing. If it's more than a tablespoon, compensate by adding some more oats.
  • Store in the FRIDGE in a non-toxic glass pyrex. These are not shelf stable! We bought glass pyrex lids so we can put them in the dishwasher without worrying.

Substitutions

  • Blanched Almond Flour for Gluten Free Flour
  • Coconut Shreds for Oats
  • Coconut Cream for Yogurt (or Kefir)
  • Coconut Oil for Butter
  • Honey for Maple Syrup
  • Unlimited array of veggie options for veg, and fruit for fruit :-) Just make sure your wet ingredients don't go overboard
 

Nutrition

Calories: 121kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 131mgPotassium: 140mgFiber: 2gSugar: 7gVitamin A: 342IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Keyword Clean, dairy-free, gluten-free, Keto, Paleo
Tried this recipe?Let us know how it was!