These delightfully sweet and tender muffins are the perfect sneaky vegetable treat! They’re so deliciously simple and tucked into their goodness are tiny, gooey chocolate chips.
Sucanat sweetens with a healthy, unrefined flavor, similar to that of brown sugar. Coconut Flour contributes a lovely, light texture but if it’s not something you have on hand, you can substitute almond or hazelnut meal. It’s almost hard to believe these muffins are packed full of anti-aging antioxidants, calcium, fiber and Vitamins A and C.
Sweet Greens Muffins
Serves approx. 12 Muffins
½ Cup Coconut Flour (Bob’s Red Mill)
½ Cup Sorghum Flour (Bob’s Red Mill)
½ Cup Quinoa Flakes (Ancient Harvest)
1 ¼ Cups Brown Rice Flour (Arrowhead Mills/Bob’s Red Mill)
1 Teaspoon Xanthum Gum
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Sea Salt
1 Cup Sucanat
3 Egg Whites, Beaten (or sub Ener-G Replacer for 2 eggs)
½ Cup Grape Seed Oil (365 Everyday)
1/3 Cup Plain Yogurt (Stonyfield Farms or sub So Delicious, Whole Soy)
2 Teaspoons Vanilla Extract
½ Cup + 1 Tablespoon So Delicious Coconut Milk (add more as needed up to ¾ Cup)
(So Delicious Original)
½ Cup Zucchini, Finely Grated (2-3 small zucchinis)
1/2 Cup Kale, Finely Chopped (soft leaves only no ribs)
½ Cup ENJOY Life Mini Chocolate Chips (Enjoy Life Mini Chocolate Chips)
½ Cup Pecans or Walnuts, Chopped (optional)
Preheat oven to 350 degrees.
Whisk together the dry ingredients, through Sucanat.
Beat in the egg whites, oil, yogurt and vanilla.
Slowly add in the coconut milk, about ¼ cup at a time, until batter is thick but smooth.
Wash zucchini. Use a hand grater or shred to fine slices.
Wash and dry kale. Remove leaves from ribs. Finely chop leaves.
Mix in zucchini and kale.
Finally, add the chocolate chips and nuts, if desired.
Scoop the muffin batter into lined muffin cups.
Bake in the center of a pre-heated oven for around 18-22 minutes until golden and firm to the touch.
Baking times can vary due to oven temperature, muffin pan coatings and muffin size, so watch closely.
Eat Inspired Tip: Remove your muffins from the hot pan as quickly as possible and let them cool on a wire rack for best results!
Wrap and freeze for easy on-the-go breakfast treats.
Re-warmed in a toaster oven = fabulous!
© Copyright Clea Shannon 2009-2012
Eat Inspired Today™ LLC
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