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.

 

Strawberry Muffins

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Moist, light, and packed with nutrients and protein, these muffins satisfy our sweet tooth. The coconut oil combines with the almond flour, giving these an extra nutty flavor. They're perfect in the morning, smothered in ghee with a cup of coffee, or as an afternoon snack.

This recipe yields 12 muffins

INGREDIENTS

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/4 cup coconut oil, meltes and cooled
  • 1/4 cup coconut sugar
  • 1/4 cup almond milk
  • 1/2 cup freeze-dried strawberries. crushed
  • Optional: ½ cup fresh strawberries for garnish
  • 240 grams almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 30 grams coconut oil, meltes and cooled
  • 30 grams coconut sugar
  • 30 grams almond milk
  • 60 grams freeze-dried strawberries. crushed
  • Optional: 60 grams fresh strawberries for garnish

Directions

  1. Preheat the oven to 350. Line muffin tin with muffin liners. In a large mixing bowl, add dry ingredients and mix well. Add the eggs, vanilla, coconut oil, coconut sugar, and almond milk and mix until a smooth dough remains. Fold through the strawberries.

  2. Distribute the batter evenly amongst the muffin liners and bake for 22-24 minutes, or until a skewer comes out clean. 

  3. Remove the muffins from the oven and let them cool. Once cool, top with extra freeze     dried strawberries, fresh chopped strawberries, or chocolate drizzle. 

 

Pumpkin Muffins

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It’s autumn, which means pumpkin-flavored everything. But instead of reaching for the artificial flavoring, opt for using the real thing. The plump orange winter squash is low in calories but nutrient dense, offering a healthy dose of beta carotene, fiber, potassium, and vitamin C. Plus, it’s delicious baked in these muffins, which boast plenty of warming spices to satisfy your every fall-induced flavor desire.

INGREDIENTS

  • ½ cup coconut sugar
  • 2-¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • 64 g coconut sugar
  • 290 g almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • 120 ml maple syrup
  • 1 teaspoon vanilla

DIRECTIONS

  1. In a medium-sized bowl, mix all the dry ingredients. 

  2. In a separate bowl, whisk together eggs, pumpkin, maple syrup, and vanilla.

  3. Pour the wet mixture into the bowl with the dry ingredients and whisk together until all the ingredients are well incorporated. 

  4. Scoop evenly into a non-stick muffin pan. 

  5. Bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.

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