Flourless Chocolate Carrot + Zucchini Muffins

If you struggle to get your kids to eat their vegetables at the dinner table, there are some ways you can sneak in servings of veggies without them knowing it. These flourless chocolate zucchini blender muffins are a great example.

They pack quite a bit of nutrition into them without sacrificing taste and are a much better option than the store-bought refined-sugar-packed variety.  The combination of zucchini and carrots, oats, nut butter, chia seeds, banana and eggs together provide a healthy dose of fibre, protein, healthy dietary fat, vitamins and minerals.

Print Recipe

Flourless Chocolate Carrot + Zucchini Muffins

Serves: 24


  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup nut butter (your choice of pumpkin seed, sunflower seed, peanut, almond, etc.)
  • 2 large ripe bananas mashed
  • 2 large eggs
  • 14 cup pasteurized honey
  • 14 cup maple syrup
  • 12 cup cocoa powder
  • 14 cup old-fashioned gluten free oats
  • 14 cup chia seeds
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 12 cup organic dark chocolate chips

Make it Like So

  1. Preheat oven to 375 degrees F.
  2. Spray two 12-cup muffin tins and set aside.
  3. Grate the zucchini and carrot and be sure to squeeze out excess liquid from both.
  4. Add all ingredients except for the grated zucchini and carrot and chocolate chips to a blender and blend on high until smooth and creamy.
  5. Fold in zucchini, carrot and chocolate chips (you can add directly to the blender pitcher or you can transfer mixture to a bowl first).
  6. Bake for 15-20 minutes or until cooked fully and fluffy (when you press down, they bounce back).

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