Chocolate Carrot & Squash Muffins

May 11, 2023May 11, 20230 5
Chocolate Carrot & Squash Muffins for your morning snack or breakfast
in Bakery

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 eggs , beaten
1/4 cup canola oil
1/2 cup non-fat Greek yogurt ( or homemade yoghurt )
1 tablespoon vanilla extract
1 cup sugar
3/4 cup brown sugar
1/2 cup cocoa powder , sifted
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup finely shredded yellow squash , peel left on ( or zucchini )
1 1/2 cups finely shredded carrots
1 small sweet apple , finely shredded , peel left on ( I used Red Prince )
8 teaspoons coarse raw sugar ( for topping )

Nutrision Information

Servings Per Recipe
12
Calories
245
Sugar
22g
Fat
9g
This is a delightful recipe for vegetable muffins packed with Yellow Squash, Carrots, and Apples, not usually the first three ingredients that come to mind when baking delicious treats. These Chocolate Carrot & Squash Muffins still score on taste and deliciousness. They are the perfect way to sneak vegetables into a snack or breakfast, and getting that sugar fix all at the same time. The chocolate adds a decadent, rich chocolate flavour to the muffins. Combined with the sweetness of the fruits and sugars, these muffins are guaranteed to become regular additions to your recipe collection.

Instructions

1.Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or lightly grease with cooking spray.
2.In a large bowl, whisk together the beaten eggs, canola oil, Greek yogurt and vanilla extract.
3.Mix in the sugar, brown sugar, and sifted cocoa powder.
4.In a separate bowl, combine the white whole wheat flour, baking powder, and baking soda. Add to the wet ingredients and stir until just combined.
5.Fold in the grated yellow squash, carrots and apple.
6.Fill the muffin cups 3/4 of the way full with the batter. Sprinkle each muffin with a teaspoon of coarse raw sugar.
7.Bake for 20-25 minutes, until the muffins spring back when lightly touched and a toothpick or cake tester comes out clean. Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.

PROS

These muffins are packed with healthy vegetables and fruit like squash, carrots and apples.
Great to sneakily get a serving or two into your kids! Chocolate and veggies in one tasty bite, could it get better? They are moist, fluffy and chocolatey.
Perfectly satisfying as a morning snack or breakfast.

CONS

The batter is thick and rather difficult to stir, beware of over mixing them! As they are vegetable muffins, their shelf life is shorter than a regular muffin.
Storing them in airtight container for 2-3 days maximum is recommended.
They are also higher in sugar content due to both sugars and raw sugar toppings.

HEALTH & BENEFITS

Yellow squash, carrots and apples are loaded with vitamins and minerals that keep the body healthy. They are nutritious sources of fiber and vitamin C, which boost the immune system and have been shown to help with wound healing. Also, cocoa, high in plant-based antioxidants, benefits heart and cognitive health. A tasty way to get one’s fill of vegetables!

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