Triple Veggie Chocolate Muffins

What if your favorite chocolate muffin could also be a nutrient-packed powerhouse? These Chocolate Veggie Muffins are proof it’s possible. They’re loaded with zucchini, carrots, and spinach, that’s three cups of vegetables you can’t even taste, and sweetened naturally with maple syrup.

But here’s our favorite part: by adding a sprinkle of beeya seed cycling blends on top, you’re taking them from healthy to hormone-nourishing. The mix of flax, pumpkin, sesame, and sunflower seeds adds extra protein, fiber, and healthy fats that help balance blood sugar and support hormone health. It’s the easiest way to make anything, even muffins, more nutritious.

Makes: 12 muffins
Prep Time: 5 mins
Bake Time: 18–24 mins

Ingredients:

• 1 1/2 cups all-purpose einkorn flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup dark chocolate chunks
• 1 cup carrots, grated
• 1 cup zucchini, grated
• 1 cup baby spinach
• 1/2 cup plain Greek yogurt
• 1/2 cup maple syrup
• 1/4 cup avocado oil
• 2 eggs
• 1 tsp vanilla extract
• 1 scoop beeya seed cycling blends, for topping

Instructions:

1. Preheat: Set oven to 425°F and line a 12-cup muffin tin with liners (or use a silicone pan).
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Blend The Veggies: In a blender or food processor, add grated carrots, zucchini, spinach, yogurt, maple syrup, avocado oil, eggs, and vanilla. Blend until completely smooth.
4. Combine: Pour the blended mixture into the dry ingredients and stir gently until just combined. Fold in chocolate chunks.
5. Bake: Divide batter evenly into muffin cups. Bake at 425°F for 5 minutes, then reduce heat to 350°F (without opening the oven) and bake for another 15–18 minutes, or until a toothpick comes out clean.
6. Top: Let cool slightly, then sprinkle each muffin with beeya seed cycling blends for a boost of nutrients and crunch.