These rich, fudgy muffins hide three colorful vegetables in every bite, but no one will ever guess. A quick whirl in the food processor (or blender) makes the batter smooth and simple, while Nellie's Free Range Eggs keep the muffins tender and sturdy. Enjoy Life Chocolate Chips make them the perfect lunchbox dessert or after-school snack.

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
2. Add the zucchini, carrots, and spinach, Nellie's Eggs, butter (or oil), maple syrup, milk, and vanilla to a food processor or blender. Pulse then blend on high until completely smooth, about 45 to 60 seconds.
3. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, and salt.
4. Pour the blended mixture into the dry ingredients and stir just until combined.
5. Fold in the Enjoy Life Chocolate Chips.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips over the tops.
7. Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool in the pan for at least 5 minutes before transferring to a wire rack. (Cool for at least 15 minutes if not using cup liners.)

Tips

• Grating the zucchini and carrots before blending helps them break down quickly for an ultra-smooth batter. If using a food processor: grate the veggies directly into the food processor using the grater attachment and then replace the grater with the chopping blade before adding the spinach and remaining wet ingredients.
• No need to squeeze the zucchini. The moisture helps keep these muffins soft and tender.
• Freeze cooled muffins in an airtight container for up to 3 months. Warm for 20 to 30 seconds in the microwave for an easy breakfast or snack.