Healthy Triple Chocolate Eggplant Muffins (V/GF)

Healthy Triple Chocolate Muffins made with eggplants, oats and almond butter. They’re super fudgy, moist and taste like dessert! These vegan veggie packed chocolate muffins are perfect for breakfast and snacking. (Gluten free, oil free, refined sugar free + nut free option)

New week, new Monday, new muffin recipe: Say hello to these Healthy Tripe Chocolate Eggplant Muffins.

We’re in the midst of eggplant season and it’s time to show this underrated vegetable some love. What better way to do that then pair it with some chocolate? If you can add zucchini, carrots, beets, spinach and pumpkins to muffins you most certainly can add eggplants– just like I did with one of my older chocolate eggplant cake recipe.

If you can’t fathom adding eggplants to your muffins, just think of it like mashed pumpkin or unsweetened apple sauce! Once blended, it mimics the same texture and will take on any flavour you add (in this case, chocolate).

Not just chocolate. Or double chocolate. We’re going all out and doing triple chocolate:

1. Melted chocolate into the batter
2. Cocoa powder into the batter
3. Chocolate chips or chunks folded into the batter (or sprinkled on top)

The texture of these muffins? Think fudgy moist brownies and fluffy chocolate cake coming together. They’re moist and dense yet still fluffy and has such a satisfying bite to them. Honestly, they taste like a decadent cake. Top it off with some ice cream or peanut butter?! Ouuuuf, that is the ideal dessert (for breakfast heh).

Ingredients for Healthy Triple Chocolate Muffins

Just 11 wholesome ingredients used for these healthy chocolate muffins:

• Eggplants: Our star ingredient that makes these muffins so fudgy! I used Japanese eggplants because they tend to be a lot softer but globe eggplants will work too- just be sure to weigh it out with a scale.
• Flax Egg: Mix 1 tbsp of flax meal and 2 tbsp of water and let it sit until gelatinized.
• Almond Butter: Or any nut/seed butter of your choice that is drippy.
• Balsamic Vinegar: Helps react with the baking soda and gives a nice flavour. You could also use apple cider vinegar.
• Maple Syrup: For sweetness and moisture.
• Coconut Sugar: Gives additional sweetness. You can omit or reduce as needed.
• Chocolate: Gets melted into the batter and folded in.
• Oats: Blended into oat flour and some whole oats folded in for texture. You could also just use all oat flour.
• Almond Flour: Adds healthy fats and creates a fluffy yet dense-fudgy texture.
• Cocoa Powder: Or cacao powder.
• Baking Soda

How to Make Triple Chocolate Muffins with Veggies

Adding veggies to muffins is super easy to do and the method depends on what kind of vegetable. Zucchinis and carrots are best added shredded whereas something like eggplant or pumpkin is best added as a puree, similar to banana muffins.

1. Cook the eggplant: Either steamed or microwaved. Steam for 15 minutes or microwave for 3 minutes until soft. Steaming retains more of the moisture than microwaving so be sure to weigh it out after the eggplant is cooked. Add extra non dairy milk or water to replace some of the liquid if needed.
2. Blend the wet ingredients: Blend the ingredients while the eggplant is still hot so that the chocolate melts into the blender.
3. Mix the dry and wet ingredients: You can do this one of two ways. Add the dry ingredients to the blender except the whole oats and remaining chocolate and blend. Then just mix those in. Or pour the blended mixture to a large bowl and then mix in the dry ingredients.
4. Add in chocolate chips: You could either fold in the chocolate chips into the actual batter, top it off with chocolate chips or do both!
5. Bake: Fill each muffin cup all the way to the top. YES to the top! That helps with achieving a tall muffin. Bake them at 425 F for 5 minutes to get them rising and then finish them off at 350 F. Let them cool in the pan for 2 minutes and then transfer to a wire rack to cool completely.

How to Store Triple Chocolate Muffins

These healthy chocolate muffins are great for meal prep and freezer friendly!

• 1-3 days: Store at room temp in a paper towel lined container half covered.
• Up to 2 months: Once cooled, place the muffins in a freezer safe bag or container and freeze. Thaw at room temperature or reheat for about 30 seconds in the microwave with a damp paper towel around it.

More Vegan Gluten Free Muffins:

• The Fluffiest Healthy Banana Muffins
• Tahini Chocolate Chip Muffins
• Chocolate Green Smoothie Muffins
• Healthy Lemon Zucchini Muffins
• Flourless Banana Blender Muffins
• Vegan Banana Protein Muffins
• Lemon Poppy Seed Muffins

If you recreate these vegetable packed Healthy Triple Chocolate Muffins let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy Triple Chocolate Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 36 minutes
• Yield: 9 muffins 1x

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Description

Healthy Triple Chocolate Muffins with hidden veggies! Made with wholesome ingredients like eggplants and oatmeal, these vegan chocolate muffins are great for breakfast, snacking and dessert. Gluten free, oil free and refined sugar free.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup cooked eggplant (300g raw, about 258g cooked)
• 1 modified flax egg (1 tbsp flax meal + 2 tbsp water)
• 1/4 cup drippy almond butter (65g)
• 1 tbsp balsamic vinegar (15g)
• 1 tsp vanilla extract
• 1/4 cup maple syrup (80g)
• 1/2 cup coconut sugar (90g)
• 1/2 cup chocolate chips, divided in half (90g)
• 2/3 cup gluten free rolled oats (75g total // 25g kept whole // 50g blended into oat flour)
• 1 cup almond flour (112g // + 1-3 tbsp as needed)
• 1/2 cup cocoa powder (43g)
• 1.5 tsp baking soda
• 1/2 tsp salt

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Instructions

• Preheat oven to 425 F. Grease or line 9 muffin cups. 
• Wash and then slice eggplant into 1 inch chunks. Place on a glass bowl, cover with another plate and microwave for 3-4 minutes on high until soft. 
• While the eggplant is still hot, add it into a blender or food processor along with the flax egg, almond butter, maple syrup, coconut sugar, half of the chocolate (45g), balsamic vinegar and vanilla. Blend until smooth and creamy. 
• Pour the blended mixture into a large mixing bowl. Then add in the oat flour, oats, almond flour, cocoa powder, baking soda and salt. Mix until just combined. Depending on how moist your eggplant is, you may need to add 1-3 tbsp extra of almond or oat flour. The batter should be not spoonable, not too thick but also not runny like pancake batter (see video for texture). You could also just add the dry ingredients into the blender except for the rolled oats and blend or mix it in there. Then stir in the rolled oats and remaining chocolate chips.
• Spoon the batter all the way to the top of the muffin liner (about 92-95g each). Bake for 5 minutes and then reduce the temperature back down to 350 F. Bake for another 18-20 minutes. 18 minutes for fudgy muffins and 20 minutes for cake-y muffins. 
• Remove from the oven and let it cool in the pan for 2-3 minutes. Transfer them onto a wire rack and let them cool further. Enjoy!

Notes

• Helpful Equipment: food processor or blender, parchment muffin liners, 12 cup muffin tin, spatula, mixing bowls, whisk
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
• Recipe adapted from my chocolate eggplant cake recipe and green smoothie muffins. 

• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Category: breakfast
• Method: baking
• Cuisine: vegan, gluten free, north american

Nutrition

• Serving Size: 1 muffin
• Calories: 283
• Sugar: 22.9g
• Sodium: 146mg
• Fat: 13g
• Saturated Fat: 2.3g
• Unsaturated Fat: 8g
• Trans Fat: 0
• Carbohydrates: 37g
• Fiber: 4.5g
• Protein: 6.7g
• Cholesterol: 0

SAVE IT FOR LATER! ↓

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