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+ servings
A muffin ripped in half surrounded by six other muffins on a plate.
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5 from 1 vote

Hidden Veggie Muffins

These hidden veggie muffins are perfect for picky kids. They're sweet, chocolaty, and delicious. These nutritious muffins are also vegan and refined sugar free.
Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 158.3kcal


  • Blender or food processor
  • Muffin Pan
  • Paper baking cups


  • 2 cups whole wheat flour (or substitute all purpose flour)
  • 1 cup fresh or frozen chopped kale (or substitute spinach)
  • 1 cup carrot juice (or substitute any type of plant-based milk or regular milk)
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons baking powder
  • Pinch of salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the kale, carrot juice, maple syrup, olive oil, and salt to a food processor.
  • Blend for 2 minutes, scraping down the sides of the food processor or blender as needed to make sure there are no larger pieces of kale.
  • Transfer that mixture to a mixing bowl.
  • Add the whole wheat flour, cocoa powder, and baking powder, then use a whisk to mix until combined.
  • Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean.
  • Allow the muffins to cool off for at least 30 minutes before removing from the pan and serving.


  • Store these hidden veggie muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.


Serving: 1Muffin | Calories: 158.3kcal | Carbohydrates: 26.7g | Protein: 3.3g | Fat: 5.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.4g | Sodium: 88.7mg | Potassium: 207.1mg | Fiber: 3.2g | Sugar: 9g | Vitamin A: 4320.6IU | Vitamin C: 6.9mg | Calcium: 81.8mg | Iron: 1.3mg