Chocolate muffins may sound like dessert, but they don’t have to be just a special treat.

Chocolate can be a great vehicle for nutritious ingredients like puréed fruits and vegetables.


  • 250 grams of a puréed fruit and vegetable mixture (homemade)
  • 60 ml of vegetable oil
  • 1 egg
  • 32 grams of sugar
  • 240 grams of white or whole-wheat flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 42 grams of cocoa powder
  • Mini chocolate chips (optional)


  • Purée a combination of your choice of cooked vegetables and fruits, such as apples, zucchini, or sweet potato, in a blender until smooth.
  • Mix the egg, oil, and sugar in a large bowl and add 250 grams of purée. Stir in the dry ingredients until incorporated.
  • Divide the batter into 12 muffin tins and bake at 205°C for 15 minutes.

One muffin has 195 calories, 6 grams of total fat, 190 mg of sodium, 32 grams of carbs, 3 grams of FIBRE, 12 grams of sugar, and 4 grams of protein.

Possible substitutions

  • To make vegan. Replace the egg by mixing 1 tablespoon of ground flax seeds with 20 ml of water. Choose raw or coconut sugar, as refined white sugar is often processed with bone char.
  • To make paleo. Use a paleo flour blend in place of regular flour. Instead of 1 tablespoon of baking powder, use a mix of 1 1/2 teaspoons of baking soda, 1/4 teaspoon of cream of tartar, and 1/4 teaspoon of cornstarch.
  • To make gluten-free. Instead of wheat flour, use a one-to-one gluten-free flour blend, which you can either make at home or purchase pre-made.