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

Scale

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