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.

 

Sweet Potato Spinach Tots

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Potato puffs are one of those sides that always make us go, yes! These sweet potato versions have all the crispness and flavor of conventional ones with way more health benefits, including beta-carotene, vitamin C, and magnesium. We love them as a savory side for any meal. They're especially great for kiddos who are picky about eating their greens, as the spinach is quietly folded in.

This recipe yield 4-5 servings.

INGREDIENTS

  • 2 cups sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • ¼ cup almond flour
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1-2 tablespoons extra virgin olive oil
  • 1 egg beaten
  • ½ cup fresh chopped spinach
  • 315 grams sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • 32 grams almond flour
  • 1 gram garlic powder
  • 3 grams sea salt
  • 15 - 30 mL extra virgin olive oil
  • 1 egg beaten
  • 30 grams fresh chopped spinach

Directions

  1. Preheat the oven to 400° Fahrenheit (204° Celsius0. On a lined parchment baking sheet coat the surface of the sheet well with 1 tablespoon of olive oil or butter.

  2. Place the shredded sweet potatoes in a bowl and mix with a pinch of salt and let sit for 10-15 minutes to draw out moisture. Next, place the sweet potato in a cheesecloth or lightweight kitchen towel and squeeze the excess moisture out of the sweet potatoes over a bowl or sink.

  3. In a medium-sized mixing bowl, mix the moisture-strained sweet potatoes with the rest of the ingredients, except the olive oil. Mix well. Lastly, lightly fold in the fresh chopped spinach.

  4. Using a spoon, scoop the sweet potato mixture. Form a tater tot with your fingers and place on the oiled pan. Repeat until the sweet potato mixture is gone. Lightly coat the tops of the tater tots with olive oil.

  5. Bake for 15 minutes then flip. Bake for an additional 15 minutes or until golden on the outside and tender on the inside. Serve with your favorite sauce and enjoy!

Tips

*These tots are amazing for kids or elevated as an appetizer paired with a sauce of your choice. These are amazing as a savory side for breakfast, lunch, or dinner. Freeze or refrigerate and reheat in the oven or air fryer.