Chocolate Spice Veggie Muffins

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Muffins usually don't come to mind when considering a nutrient-dense breakfast, but these pack in many minerals and vitamins, thanks to the spinach, carrots, and spices. The rich cocoa, filled with antioxidants, covers the vegetables' flavor, so what kiddos (and adults) have are warm, decadent, flavorful chocolate bites perfectly sweetened by maple syrup. We love these for morning or an afternoon snack, covered in ghee. 

This recipe yields 12 servings

INGREDIENTS

  • 1 cup overripe bananas
  • 1 cup grated carrots
  • 1 cup spinach
  • 2 eggs
  • ¼ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 2 teaspoon apple cider vinegar
  • ¼ cup coconut oil
  • ½ cup chocolate chips (optional)
  • 130 grams overripe bananas
  • 130 grams grated carrots
  • 60 grams spinach
  • 2 eggs
  • 82 grams maple syrup
  • 4 grams baking powder
  • 4 grams baking soda
  • 3 grams ground cinnamon
  • 100 grams cocoa powder
  • 1.6 grams salt
  • 5 mL vanilla extract
  • 125 grams almond flour
  • 10 mL apple cider vinegar
  • 55 grams coconut oil
  • 85 grams chocolate chips (optional)
  • Flakey salt for topping (optional)

Directions

  1. Preheat your oven to 350°F (176°C). Line a 12-hole muffin tin with liners. Set aside.

  2. Combine eggs, banana, carrots, spinach, maple syrup, coconut oil, vinegar, and vanilla in a blender. Blend until smooth. Add the almond flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Pulse a few times until combined. Lastly, fold in chocolate chips (if using).

  3. Portion batter into prepared muffin tins. Top with extra chocolate chips, if desired. Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Be careful to not over bake. Let cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy!

Tips

*Allow the muffins to cool completely before storing in an air-tight container in the fridge or freezer.

 

Spiced Molasses Cookies

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The natural nutty quality of amaranth meets the rich flavor of molasses and an array of warming spices in these satisfyingly chewy cookies. As with all PrimaFoodie recipes, these are gluten-free and refined sugar-free.

This recipe yields 18 cookies

INGREDIENTS

  • 1 large egg at room temperature
  • ¾ cup ghee
  • ½ cup unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 2¼ cups amaranth flour
  • ⅔ cup honey
  • ½ cup coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 large egg at room temperature
  • 96 g ghee
  • 120 ml unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 290 g amaranth flour
  • 160 ml honey
  • 64 g coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Directions

  1. Mix together all wet ingredients with a beater.

  2. In a separate bowl stir together all dry ingredients.

  3. Slowly add dry ingredients to the wet mixture with a hand mixer. 

  4. Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.

  5. Roll dough into small balls and place them on a baking tray with parchment paper.

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 12 minutes.

Tips

** For a more traditional gingersnap cookie, cook 17-18 minutes.

 
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