These little muffins are the perfect sneaky vegetable treat! They’re so deliciously simple and tucked into their goodness is a healthy serving of greens and yes, tiny, gooey chocolate chips. Shhh! You'll never notice the greens! We dare you to bake these and see what happens:-)
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.
*If you're a Celiac and GF like me, make sure to check your ingredients labels to insure that they're gluten-free!
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Sweet Greens Muffins
Serves approx. 12 Muffins or 24 mini Muffins
½ Cup Coconut Flour (we used Bob’s Red Mill)
½ Cup Sorghum Flour (again we used Bob’s Red Mill)
½ Cup Quinoa Flakes (Ancient Harvest)
1 ¼ Cups Brown Rice Flour (Arrowhead Mills/Bob’s Red Mill)
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Sea Salt
1 Cup Sucanat
3 Egg Whites, Beaten (or sub Ener-G Egg Replacer for 2 eggs)
½ Cup Grape Seed Oil (365 Everyday)
2 Teaspoons Vanilla Extract
½ Cup + 1 Tablespoon So Delicious Coconut Milk (add more as needed up to ¾ Cup)
(we used 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 or breakfast treats.
- Re-warmed in a toaster oven = fabulous!
- P.S. Still trying to understand what gluten IS, exactly? Read our quick and easy definition in this post - what is gluten?© Copyright Clea Shannon 2013Eat Inspired Today™ LLC