22
Feb

Chocolate Veggie Muffins

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A month or so ago, I was honored to get to teach a cooking demo at the Plum Organics headquarters right here in the bay area. They sent me home with some of their squeeze packs, which we have loved since Asher was a baby, and I’m happy to be partnering with them today for this recipe!IMG_2846My kids are huge fans of my nut-free Chocolate Zucchini Muffins. I keep a dozen in my freezer at all times so I can pull a couple out for a breakfast on the run, which most breakfasts are for us during the school week! I want my oldest to eat something nutritious in the morning before school and don’t like buying processed bars, so these muffins are a great portable option and are filled with veggies, protein, and fiber. We usually make a green smoothie to go with it too.

 

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The other day, I went to make a batch and realized I was out of applesauce. I only had an hour before the baby woke up from his nap and we had to go to school pickup, so I decided to wing it and use some of Easton’s favorite veggie fruit squeeze packs from Plum Organics. I aways keep some of these and their Mashups on hand in case he’s going through a phase where all the veggies end up on the ground, or a I need a quick, portable, and relatively mess-free snack for him while we’re out. Plum products are a great source of organic fruits and vegetables, and I also love that most of their flavors are free from citric acid, which can often be derived from corn, and seems to give E a rash.

We’ve kept Plum pouches and other snacks in our pantry for over 6 years now, and I imagine they’ll be there for at least a few more with this new baby on the way! The packs I had on hand were Apple Broccoli, so I figured why not use them and add one extra healthy dose of veggies to this muffin?! My kids can’t detect the zucchini or the broccoli, and even though they’ll thankful eat both of those vegetables on their own, no mom would mind some extra veggies in their kid’s snacks or breakfast. Right?

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Chocolate Veggie Muffins



AUTHOR:

Ingredients:

Instructions:

  1. Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
  2. Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
  3. Place the eggs, maple syrup, and Apple & Broccoli puree in the stand-mixer and mix on medium speed until combined.
  4. Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
  5. Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.

 

 

Freezing : Let them cool completely then freeze in a ziploc or a resealable container.

Reheating: I take a few out at a time and keep them in the fridge so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven on 350° F for 10 minutes to thaw and heat.



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