Gluten Free Healthy Chocolate Veggie Muffins
Healthy chocolate muffins packed with veggies and fruit for your little ones! This is how I get my kids to eat spinach, zucchini, and bananas!
Equipment
- Nutribullet or Blender
Ingredients
Dry Ingredients
- 2 cups Gluten-Free Flour we like Pamela's All-Purpose
- 1 cup Double Protein Oatmeal or old fashioned oats
- 1/2 cup organic cocoa powder low-lead brand- Holy Kakow
- 1/2 tsp salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder aluminum free
- 1/2 tsp cinnamon
- 1/4 tsp ginger powdered
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Wet Ingredients
- 1 zucchini large
- 2 cups fresh spinach packed
- 1 tsp vanilla
- 1 banana extra ripe
- 1/4 cup yogurt or kefir or coconut cream
- 1/2 cup maple syrup
- 4.5 tbsp butter or coconut oil melted
- 2 eggs large
- 1/2 cup organic dark chocolate chips
Instructions
- Pre-heat oven to 350 degrees.
- Grease a cast iron or stainless muffin tin with butter or coconut oil, or line muffin tins with non-toxic muffin papers.
- Melt butter or coconut oil and set aside to cool.
- Mix all dry ingredients together: oats, gluten free-flour (or almond flour), cocoa powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves.
- Blend together the zucchini, spinach, banana, maple syrup, and yogurt. I do this in two batches in the Nutribullet.
- Mix your blended green liquid with your eggs, vanilla, and melted butter, until well blended. I do this in our stand mixer.
- Gradually add the dry mix to the wet, and mix thoroughly.
- Hand mix in chocolate chips.
- Evenly distribute batter to 24 muffin cups.
- Bake at 350 for 15-20 minutes, you know they are done when a toothpick comes out clean- or only with melted chocolate!
Notes
Cooking Tips
- When doing substitutions, don't overdo it with the wet ingredients. If the total wet to dry get's altered, you'll wind up with muffins that fall apart.
- If you want to get wild with the wet veggie and fruit ingredients, consider using a gluten free flour mix or an organic whole wheat flour instead of the almond flour- it will hold together better.
- Pay attention to the amount of dry ingredients your small children have spilled during mixing. If it's more than a tablespoon, compensate by adding some more oats.
- Store in the FRIDGE in a non-toxic glass pyrex. These are not shelf stable! We bought glass pyrex lids so we can put them in the dishwasher without worrying.
Substitutions
- Blanched Almond Flour for Gluten Free Flour
- Coconut Shreds for Oats
- Coconut Cream for Yogurt (or Kefir)
- Coconut Oil for Butter
- Honey for Maple Syrup
- Unlimited array of veggie options for veg, and fruit for fruit :-) Just make sure your wet ingredients don't go overboard
Nutrition
Calories: 121kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 131mgPotassium: 140mgFiber: 2gSugar: 7gVitamin A: 342IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!