Chocolate Hidden Veggie Muffins

1. Preheat oven to 350°F and line a 12-cup muffin pan with liners.
2. Stir together the ground flaxseed and 2 tbsp water. Let sit for about 5 minutes to make your flax egg.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Add the sugar, avocado oil, flax egg, vanilla, carrots, kale or spinach, zucchini, banana, and almond milk to a high-speed blender. Blend until completely smooth.
5. Pour the wet mixture into the dry ingredients and gently fold until just combined. A few lumps are totally fine - don’t overmix!
6. Fold in the mini chocolate chips.
7. Divide the batter between the muffin cups, filling each about 2/3 full. Sprinkle a few extra chocolate chips on top.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

✨ Tip: Make sure to squeeze as much water as possible from the zucchini. This keeps the muffins moist without making them gummy.

Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.