Chocolate Muffins with Hidden Veggies

Preheat the oven to 350°F and line a 12-cup muffin pan with liners or use a silicone muffin pan. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Add the carrots, zucchini, spinach, Greek yogurt, honey, avocado oil, eggs, and vanilla to a high-speed blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed. This is what makes all those veggies disappear into the chocolate muffins! Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the mini chocolate chips. Divide the batter evenly between the 12 muffin cups and sprinkle a few extra chocolate chips over each. Bake for 18–24 minutes, or until a toothpick inserted into the center comes out without wet batter. Start checking around 18 minutes since baking time can vary depending on the moisture in your carrots and zucchini. Let cool slightly and enjoy!