The Best (Healthy) Chocolate Muffins
Healthy chocolate muffins, you say? Loaded with veggies, you say?
Just like many of you, we recently got into a breakfast rut, so it was time to dig up some new inspiration and I happened upon this recipe. Admittedly, I was feverishly licking the bowl as we made this and the finished product was even more delicious.
Here’s what I love about these muffins:
A great opportunity to get extra veggies in at breakfast
Also great for quenching that 3pm sweet tooth
Loaded with good-for-you ingredients like flax, carrots, bananas, and spinach
Super easy and fast to make
Everything gets blended up, so no “weird-crunchy-yucky bites” for texture sensitive kiddos (and adults!)
One thing I want to clarify though: this is NOT stealth health. We don’t want to HIDE veggies from our kids. They need to know they veggies CAN taste yummy! I actually had the kids help make these and they threw the veggies into the blender, so they knew they were there.
*Note: This recipe makes about 10 regular sized muffins. AKA - you may want to double this recipe!
2 flax eggs (mix 5 Tbsp water with 2 Tbsp flax meal – or you can use 2 regular eggs)
2 medium ripe bananas
1 cup grated carrots
1 cup loosely packed spinach or kale
1/2 ripe avocado (or 1/4 cup canola oil)
1/4 cup maple syrup or honey
2 tsp vanilla extract
2 tsp apple cider vinegar
1 cup white whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1/4 cup cocoa powder
Dark chocolate chips to taste (optional)
Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside.
In your blender, combine eggs, banana, carrot, spinach, maple syrup/ honey, avocado or oil, vanilla, and vinegar.
Blend until smooth.
Add flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Process until just mixed.
Fold in chocolate chips (optional).
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.
Thank you for the inspo, @thenaturalnurturer!