Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders
Bread,  Breakfast,  Just For Fun

Whole Wheat Chocolate Veggie Muffins

Whole wheat chocolate veggie muffins are delicious bite sized morsels loaded with veggies that kids and adults can both enjoy.  I try to be upfront with my toddler about feeding him veggies because I want him to develop healthy eating habits. But that does not mean I’m opposed to giving him a chocolate muffin that is actually chock full of zucchini and carrots.  Hey, if I am going to hide spinach in my morning smoothie, I can sneak some veggies into his muffins!


This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.

Jump to Recipe


Baking for a Toddler


Being a stay at home mom, I have the task, I mean luxury, of making as much of Ben’s food from scratch as I can.  When he started eating purees, I made all of that in giant batches and froze huge amounts at once. Thank goodness that’s over, but I still search Pinterest for healthy toddler food options.  And that’s where I found these Whole Wheat Chocolate Veggie Muffins.

Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders

I saved this recipe from Bare Feet on the Dashboard a millenia ago, but I’ve only just made them.  I make a lot of “toddler recipes” and they don’t always turn out super awesome.  But I loved these and so did Ben!  My Mini Blueberry Muffins were inspired by a bland toddler muffin recipe, but I was pretty satisfied with the Chocolate Veggie Muffins I made with this recipe.



Baking + Distracted = Bad


For some reason, I was super scatterbrained the day I made these.  No idea why, but I just kept doing stupid things, like draining a tuna can into the bowl I was going to make my tuna salad.  When I started gathering my ingredients, instead of placing my three eggs into a glass to cover with warm water (great tip for bringing them to room temperature!), I cracked my first egg into it.  Umm, why?

Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders

Not a big revelation to anyone, but try not to bake when you’re distracted!  Luckily, that was the biggest of my blunders and nothing impacted the Chocolate Veggie Muffins in the end.  Do you ever do silly things like that? It’s pretty much the story of my life, so I feel you.  Update 6/17/20: Nothing has changed.  I just made these muffins again and even shot a YouTube video.  You’ll never believe it, but I wasn’t completely prepared.


Print Recipe


Random Chat: Sugar


Let’s do a complete about face and talk about sugar.  This might seem random, but as I was making these muffins, I thought, “I need to tell these guys about sugar!”.  Why am I blathering on? In the baking world, we consider sugar a wet ingredient and I don’t know if y’all already know this. The original recipe is not very clear or specific and just says to mix the wet ingredients.

Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders

When you expose sugar to heat (like when you bake), it melts and becomes liquid, more or less.  In contrast, when you expose flour or other typical dry ingredients to heat, they dry out. That’s how I rationalize sugar as a wet ingredient, though this is not based on any culinary expertise.  Let me blow your mind though, you measure it with dry measuring cups. Anyways, I just randomly thought that sugar was an interesting contradictory ingredient. Now back to those Chocolate Veggie Muffins…



Making the Chocolate Veggie Muffins


This recipe is pretty standard, but I’ll run you through it.  Whisk your wet ingredients together until well combined. I used the back of a spoon to smush out the biggest lumps from the brown sugar.  In a separate bowl, whisk together your dry ingredients. You don’t have to sift them all together necessarily, but the cocoa powder should be sifted. Add the wet to the dry and mix until just combined.  It’s okay to have some dry spots because you’re not done mixing yet.

Now dump the veggies and chocolate chips into the bowl.  The batter is thick, but you’ll need to use a rubber spatula to gently fold in these remaining ingredients.  Fold until the veggies are evenly distributed in the batter. Use a small cookie scoop to transfer batter to your mini muffin pan.  I had some leftover batter after filling two mini muffin pans, so I made two regular muffins with these silicone baking cups.


Update 6/17/20: Ben loves to use this Green Toys Bake by Shape set.  He insists on using it every time we bake!


Related Reading: Banana Chocolate Chip Muffins


Tips for Tasty Chocolate Veggie Muffins


The original recipe by Bare Feet on the Dashboard recommends a stand or hand mixer, and I have to agree.  It’s completely possible to make these by hand, but a hand mixer really does help.  I also suggest thwacking the muffin pans on the counter 2- 3 times to make sure it settles into the pan nicely.

Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders

These Chocolate Veggie Muffins are dense, but not rough like a bran muffin (check this recipe out for a tasty bran muffin!).  They have a nice chocolate flavor, without tasting like a naked cupcake.  If you add the maca powder, you get an even more complex flavor.  



Flavor Modifications


Apparently, maca powder is a plant based superfood and really awesome for you.  To top it off, it has an earthy butterscotch flavor to it. Um hello!  Yes I will add your butterscotch superfood powder to my recipe! This is totally optional, but I say, why not add a little more nutritious oomph to your veggie filled muffins?  Maca powder is not going to change your world, but it’s worth a go.

Maca Powder | Bakes and Blunders

No, I don’t mean add booze to your muffins!  I made these Chocolate Veggies Muffins with a picky toddler in mind, but Josh and I have been digging into them too.  If you’re an adult trying to hide veggies into your food (no shame!), you could jazz this recipe up a bit. Make it mocha flavored with a teaspoon or two of espresso powder.  If you want a smoother texture, do half AP flour and half whole wheat flour. Adding peanut butter would be a kid and adult approved choice too.





Ben is a tough critic who would rather not eat if given the opportunity, but these Chocolate Veggie Muffins were a hit!  He’s had three in less than a day, and I can live with that. To tell the truth, I’m pretty sure I’ve had more than he has.  Enjoy them with breakfast, a snack on the go, or a toddler pleaser when everything in the house is being rejected.  Make sure to pin this recipe for later!

Whole Wheat Chocolate Veggie Muffins | Bakes and Blunders

Whole Wheat Chocolate Veggie Muffins

Load up on these tasty, veggie filled chocolate muffins.  Kids and adults love them!
Pin this Recipe!
Course Breakfast, Snack
Cuisine American
Keyword Breakfast, Brunch, Chocolate, Mini, Muffins
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 52 mini muffins
Calories 62kcal


  • 3 eggs
  • 1 cup brown sugar
  • 1 cup applesauce
  • 1/3 cup cocoa powder sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 Tbsp maca powder optional
  • 3 cups whole wheat flour
  • 2 cups shredded zucchini about 2 small zucchinis
  • 1 cup shredded carrots about 3 medium carrots
  • 1/2 cup mini chocolate chips


  • Preheat oven to 350℉.  Line the mini muffin pan with paper cases or spray with Baker's Joy and set aside.
  • In a large bowl, whisk together cocoa powder, baking soda, baking powder, salt, cinnamon, maca powder, and whole wheat flour.
  • In a medium bowl, whisk together the eggs, brown sugar, and applesauce.  Make sure to smooth out any brown sugar lumps.
  • Make a well in the flour mixture and dump the wet ingredients into the center.  Using a hand mixer, blend until the batter is just combined.  Some lumps and dry streaks are fine.
  • Add the shredded veggies and chocolate chips, folding gently until evenly combined.
  • Use a small scoop to fill the mini muffin pans.  Once the pans are full, thwack them on the counter to settle the thick batter into the bottoms.
  • Bake for 12- 15 minutes.  The muffins should be firm and a skewer will come out clean.  Cool in the pans for 5 minutes before transferring to a cooling rack.


  • If you use regular muffin pans, bake 17- 20 minutes.

My Favorite Products For This Recipe

Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating