Chocolate (Veggie) Muffins

Chocolate what muffins, you say? These muffins were my experiment to see how many vegetables I could cram into a chocolate muffin and still have it taste like a chocolate muffin and not a chocolate salad (gross). These did the trick, and as far as muffins go I think they're relatively healthy. If there are any veggie-haters in your life I'd love to know if these muffins were able to fool them or if they totally called your bluff. Poor Aaron tried these when I was already asleep and just assumed they had veggies in them, because why on earth would I bake anything chocolate without kale? I need to bake him a real chocolate cake someday...

Chocolate (Veggie) Muffins (makes 4)

1 large leaf kale, stem removed
1/2 cup chopped yellow squash
1/4 cup soy milk
1/2 tsp. lemon juice
1/2 cup flour
3 Tbls. sugar
2 Tbls. cocoa powder
1/4 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/4 tsp. vanilla extract
1 Tbls. canola oil
2 Tbls. chocolate chips
Sprinkles (optional)

Preheat the oven to 350 F. Tear the kale leaf into small pieces and put in a bowl with the chopped squash. Add a little water, mix, and microwave for 3 minutes.

Drain the water and add the veggies to a blender with the soy milk. Blend until thoroughly combined. Stir in the lemon juice and let sit while you prepare the dry ingredients.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Stir in the veggie mix, vanilla, and olive oil. Then stir in the chocolate chips.

Line 4 wells of a muffin tin and divide the batter evenly. Top with sprinkles, if using, and bake for 25 minutes.

I'm more nutritious than meets the eye!