This was my first recipe using the home-made sugar-free chocolate chips. Although the name suggests cupcakes, I feel justified in calling them muffins, since they are sugar-free, oil-free, whole grain, and contain spinach to boot. If your kids aren't used to such virtuous baked goods, or may be more likely to recoil from errant green bits in their muffins than mine, than you can sub apple sauce or another pureed fruit for the spinach. But even picky Little A gobbled these down, so I will definitely be making them again. I can't wait to see what else I can make with these chips!!
Double Chocolate Mint Chip Muffins (Vegan + Sugar-Free)
1/2 cup pureed, steamed spinach (or apple sauce, etc.)
2 flax eggs
1/2 cup stevia baking blend
1 can full-fat coconut milk
1 tsp vanilla extract
2 cups whole wheat, spelt or other whole grain flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup sugar-free chocolate mint (or regular) chips
Whisk together wet ingredients in a large bowl. In a smaller bowl, whisk together dry ingredients to remove any lumps. Add dry ingredients to wet and stir, just until mixed. Fold in chips. Spoon batter into greased muffin cups and bake at 375F for 14 minutes. Let cool before removing from pan. Makes 12 large muffins. Keep in air tight container for 3-4 days or freeze.
This recipe has been shared with Diet, Dessert & Dogs' Wellness Weekend.
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