Chocolate Raspberry Veggie Muffins Recipe
If you’re searching for an irresistible treat that sneakily packs in some veggies without sacrificing flavor, then these Chocolate Raspberry Veggie Muffins are about to become your new obsession. Imagine the rich, deep taste of cocoa harmonizing beautifully with the tart brightness of fresh raspberries, all while sneaking in nutrient-dense beets and spinach for an extra wholesome twist. These muffins are moist, chocolatey, bursting with fruity freshness, and totally guilt-free enough to enjoy any time of day—whether as a quick breakfast, an afternoon pick-me-up, or a comforting snack.
Ingredients You’ll Need
Simple, wholesome ingredients come together effortlessly in this recipe, each chosen for its contribution to the delicious flavor, texture, and vibrant color inside every muffin. These essentials balance nutrition and indulgence perfectly.
- 2 cups flour: A mix of all-purpose and whole wheat flour gives muffins structure and a hearty crumb.
- 1/2 cup unsweetened cocoa powder: Provides that classic rich chocolate flavor without added sugar.
- 1 tablespoon baking powder: Helps the muffins rise nice and fluffy.
- 1 teaspoon baking soda: Works with the acidic ingredients to give extra lift.
- 1/2 teaspoon sea salt: Enhances all the natural flavors, balancing sweetness.
- 2 large eggs: Bind everything together and add moisture to the batter.
- 3/4 cup Swerve brown sugar substitute (or brown sugar): Adds sweetness and depth, with the option to go low-sugar.
- 1/4 cup coconut oil, melted or vegetable oil: Keeps muffins moist and tender with a subtle richness.
- 1 teaspoon vanilla extract: Warms up the flavor profile and rounds out the chocolate notes.
- 1/2 cup raspberries: Fresh or frozen, they provide bright bursts of juicy tartness.
- 1/2 cup cooked beets: Sneaky veggies that add natural sweetness, moisture, and a gorgeous deep color.
- 1/2 cup spinach, packed: Adds nutrients and subtle earthiness without overpowering the chocolate.
- 1/3 cup unsweetened coconut almond milk: A dairy-free choice that keeps the batter silky and smooth.
- 2 tablespoons water: Adjusts batter consistency for the perfect pour.
- Optional 1/4 cup sugar free chocolate chips: For pockets of melty chocolate heaven in every bite.
How to Make Chocolate Raspberry Veggie Muffins
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350˚F. Grease a 12-cup muffin pan thoroughly to ensure your muffins come out cleanly and with beautifully rounded tops. This step sets the stage for perfectly baked results.
Step 2: Cream the Wet Ingredients
In a large bowl or stand mixer, beat together the melted coconut oil and brown sugar substitute until fully combined and smooth. Then, add the eggs and vanilla extract, whisking until the mixture is luxuriously creamy and even. This creates the moist base your muffins need.
Step 3: Blend the Veggies and Fruit
In a blender or food processor, puree the raspberries, cooked beets, spinach, coconut almond milk, and water until you achieve a smooth applesauce-like texture. This vibrant mixture brings moisture, sweetness, and a punch of nutrients, perfectly hiding your veggies in the batter.
Step 4: Combine Wet and Veggie Puree
Stir the pureed veggie and fruit blend into the egg and oil mixture until everything is well combined. This creates a beautifully moist, chocolate-tinged base ready to meet the dry ingredients.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt. Mixing these separately ensures the leavening agents are evenly distributed for muffins that rise perfectly every time.
Step 6: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined. Aim for a batter that’s well-mixed without overworking it, ensuring tender muffins with no tough spots.
Step 7: Add Chocolate Chips (Optional)
For an extra decadent touch, gently fold in sugar-free chocolate chips. They melt slightly during baking, leaving gooey, sweet pockets that make these muffins even more irresistible.
Step 8: Fill Muffin Cups and Bake
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Pop them in your oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will start smelling like a chocolate wonderland!
Step 9: Cool and Store
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Proper cooling keeps their texture perfect and prevents sogginess when stored.
How to Serve Chocolate Raspberry Veggie Muffins
Garnishes
These muffins are lovely as is, but a dusting of powdered sugar or a light spread of cream cheese frosting adds a charming touch for special occasions. Fresh raspberry halves or small mint leaves on top create a delightful pop of color and freshness.
Side Dishes
Pair your Chocolate Raspberry Veggie Muffins with a steaming cup of your favorite coffee, tea, or a creamy latte. For a heartier breakfast, serve alongside a bowl of Greek yogurt or a simple fruit salad to balance indulgence with freshness.
Creative Ways to Present
Serve these muffins on a rustic wooden board with a scattering of fresh raspberries and small bowls of almond butter or honey for a fun, interactive treat. They also make a charming addition to brunch spreads, nestled in colorful paper liners for a festive flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your batch of Chocolate Raspberry Veggie Muffins, store them in an airtight container or resealable bag in the refrigerator. Properly stored, they’ll stay moist and fresh for up to five days.
Freezing
These muffins freeze beautifully! Wrap them individually or place them in a freezer-safe bag, and freeze for up to three months. This means you can enjoy a batch anytime you want with minimal effort.
Reheating
To enjoy your frozen or refrigerated muffins, simply warm them briefly in the microwave for about 20 seconds or pop them in a toaster oven until warmed through. This quick reheating makes their chocolate and raspberry flavors shine all over again.
FAQs
Can I substitute the beets and spinach with other vegetables?
Yes, you can experiment with mild-tasting veggies like zucchini or carrots, but keep in mind that beets and spinach offer a unique sweetness and depth that perfectly complement the chocolate and raspberries.
Are these Chocolate Raspberry Veggie Muffins suitable for a vegan diet?
This recipe contains eggs and uses coconut almond milk, so it’s not fully vegan as written. However, you could try replacing eggs with flax eggs and ensuring your milk choice is plant-based to make it vegan-friendly.
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries add bright flavor and texture. If substituting, just be mindful that fresh berries can add more moisture, so keep an eye on the batter consistency.
What makes these muffins “veggie” muffins?
The inclusion of nutritious beets and spinach, pureed into the batter, is what earns these their “veggie” title. It’s a delicious way to sneak some extra veggies into your day without sacrificing flavor.
Can I make these muffins gluten-free?
To make this recipe gluten-free, you’d need to substitute the flours with a gluten-free baking flour blend. Be sure it contains xanthan gum or another binder to achieve the best texture.
Final Thoughts
There’s something truly magical about these Chocolate Raspberry Veggie Muffins—combining healthful ingredients with indulgent flavors in a way that absolutely everyone will love. Whether you’re a seasoned baker or just looking to add more veggies into your diet through fun, delicious treats, this recipe is approachable, satisfying, and guaranteed to brighten any day. Grab your ingredients and try making a batch—you might just find your new favorite muffin!
Print
Chocolate Raspberry Veggie Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Low Lactose
Description
These Chocolate Raspberry Veggie Muffins are a delicious and nutritious treat that combines rich cocoa, fresh raspberries, and hidden vegetables like beets and spinach for a naturally moist and flavorful muffin. Sweetened with a brown sugar substitute and optionally containing sugar-free chocolate chips, these muffins offer a guilt-free indulgence perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups flour (1 cup all-purpose flour, 1 cup whole wheat flour)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs
- 3/4 cup Swerve brown sugar substitute (or brown sugar)
- 1/4 cup coconut oil, melted or vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened coconut almond milk (or preferred milk substitute/skimmilk)
- 2 tablespoons water
Produce
- 1/2 cup raspberries
- 1/2 cup cooked beets
- 1/2 cup spinach, packed
Optional
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350˚F (175˚C). Grease a 12-cup muffin pan thoroughly and set it aside to prepare your batter.
- Cream Oil and Sugar: In a large mixing bowl or using a stand mixer, cream together the melted coconut oil and Swerve brown sugar substitute until the mixture is fully combined and smooth, creating a light base.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the batter is smooth and homogenous, ensuring good incorporation.
- Puree Vegetables and Fruits: Using a blender or food processor, puree together the raspberries, cooked beets, spinach, coconut almond milk, and water until the mixture reaches an applesauce-like consistency. This adds moisture and hidden veggies to the muffins.
- Combine Wet Mixtures: Stir the pureed vegetable and fruit mixture into the egg mixture until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender; no lumps should remain.
- Fold in Chocolate Chips: If desired, gently fold in the sugar-free chocolate chips to add bursts of chocolate flavor.
- Fill Muffin Pan: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool and Store: Remove the muffins from the oven and allow them to cool for 5 minutes in the pan. Then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess liquid before pureeing.
- Cooked beets can be roasted or boiled until tender before using.
- For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
- Swerve brown sugar substitute helps reduce calories and carbs but can be substituted with regular brown sugar.
- Ensure not to overmix the batter to keep the muffins light and moist.
- If you prefer a sweeter muffin, add a bit more sugar substitute or regular sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: chocolate muffin, raspberry muffin, veggie muffins, healthy muffins, beet muffins, spinach muffins, low lactose dessert, sugar-free muffins
