A yummy bite-sized chocolate snack with some sneaky healthy ingredients! These easy vegan gluten-free muffins are filled with fruit, veggies, and protein, but all you’ll taste is chocolate!

Healthy Chocolate Mini Muffins (with fruit and veggies!)

How To Make Sneaky Healthy Mini Chocolate Muffins

We’re not mashing any avocados by hand, or grating and squeezing zucchini. No no, this muffin prep is much simpler. The basic gist is: blend the fruit/veggies/wet ingredients, whisk the dry ingredients, combine the two, and boom you have perfect vegan gluten-free chocolate muffin batter.

The Vegan Gluten-Free Muffin Ingredients

For the wet ingredients we’ll be blending:

Avocado. Soft and ripe, please. And the extra natural fat content helps to keep this recipe moist even though it’s oil free.
Zucchini. One of my favorite green ingredients to sneak into baking, it brings lots of moisture to the muffins too.
Banana. Great for binding, great for moisture, great for sweetness. Very ripe is best with lots of brown spots. You can swap in applesauce instead in a pinch.
Spinach. One big handful, I promise you’ll have no idea it’s in there after baking. You can also skip this, it’s not essential to the structure of the muffin, but I never pass up a chocolatey chance to add some extra greens into my day.
SunButter. This recipe is oil free, the combination of avocado and Organic SunButter add all the fat and richness these little muffins need to be super fudgy. And SunButter instead of a nut butter keeps the whole recipe nut-free too, perfect for packing in lunchboxes.
Flax eggs. For binding, or swap in real eggs if you aren’t vegan and want to.
Almond milk. Or milk of choice.
Vanilla extract.

And then for the dry ingredients, you will need:

Gluten-free flour. An all-purpose blend is best here, I haven’t tested with any single flours. Or if you’re not gluten-free, regular all-purpose flour will work too.
Protein powder. This is completely optional, but I wanted to test out swapping some of the flour for protein powder in case you wanted to boost the protein content of this sweet little snack. And it works wonderfully! I used an unflavored plant-based protein powder (linked in the recipe). Or if that’s not for you, just use more flour instead.
Cocoa powder. Of course we need to bring in the CHOCOLATE flavor, so plenty of coconut is whisked in the mix. Don’t worry there is still more chocolate to come…
Coconut sugar. Or brown sugar will work as well.
Baking powder, baking soda, and salt.
Mini chocolate chips. Optional of course, but highly highly recommended!

Tips For Baking The Best Bite-Sized Chocolate Snack

Between the banana and the avocado in that blender, the mixture is going to oxidize and turn brown pretty quick after blending. So either whisk the dry ingredients first so they are ready to go, or just remind yourself that brown is the color of chocolate and don’t let that freak you out.
Use a cookie scoop to uniformly fill each muffin cup. I used a medium-sized spring loaded scoop, and it filled each muffin cup perfectly with an equal amount of batter.
Fill each muffin almost to the top with batter. Between 3/4 and all the way is ideal, remember since this recipe doesn’t use eggs they won’t rise as much while baking.
Add a few extra chocolate chips on top before baking! For aesthetics, deliciousness, and joy.
Let the muffins cool for at least 15 minutes in the pan before popping them out. They are fragile when hot, we don’t want any muffins broken by impatience.

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