A client gave me this recipe several years ago and it’s become a standard in our house. Yes. These muffins have veggies in them. But they’re concealed in chocolatey goodness and NO ONE WILL KNOW! I swear!
2C sweet potato, cooked & mashed well
1/2C zuchini, pureed
1/2C spinach, pureed
1/3C coconut oil
1 egg or flax “egg” (1T ground flax & 2T water)
1/2C cocao powder
1t baking soda
1t baking powder
1 3/4C sprouted spelt flour (or whole wheat)
1/2C mini chocolate chips (optional…but OBVIOUSLY recommended – can be blended in or sprinkled on top!)
Preheat the oven to 350F. Spray your muffin tin with coconut oil. In a high powered blender put the cooked yam or sweet potato, zucchini & spinach as well as the melted coconut oil, egg & vanilla and blend. In a separate bowl mix together remaining dry ingredients. Pour wet mixture over mixed dry ingredients in a bowl. Mix. Pour into muffin tins. Bake for 15-20 minutes. Cool in pan slightly. Store in an airtight container. They freeze well (if they last that long!).