As a mother of two boys and a Kids’ Nutritionist, I try my best to provide my children with nutritious food, but I also believe that there is a place for treats in their diets. Just because it’s a treat though, doesn’t mean you can’t pack in as many nutrients as possible. When developing a new recipe, I strive to include some kind of fruit or vegetable along with whole grain flours, healthy fats and unrefined sweeteners. Here is one of my newest recipes for Chocolate Zucchini Muffins. Your kids will love them, and you will feel good about offering it to them too!
Chocolate Zucchini Muffins
Yield: 12 muffins
2 cups WHOLE SPELT FLOUR
1/2 cup RAW CACAO POWDER*
1 1/2 tsp BAKING POWDER
1/2 tsp BAKING SODA
1/2 tsp SEA SALT
1/2 cup UNSWEETENED COCONUT MILK
1/4 cup COCONUT OIL (warmed just enough to turn into liquid)
1/2 cup PURE MAPLE SYRUP
1 tsp PURE VANILLA EXTRACT
2 EGGS
1 cup SHREDDED ZUCCHINI (approx. 1 small zucchini)
6 LARGE DATES, FINELY CHOPPED
*OPTIONAL: WALNUT HALVES
Procedure:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, whisk together the remaining wet ingredients.
- Add the dry ingredients into the large bowl of wet ingredients and mix well.
- Place 12 large paper muffin cups into a standard-sized muffin tin. Use a spoon to pour batter evenly into all the cups. Optional: Place 1 walnut halve on top of each muffin.
- Bake in the oven for 16-20 minutes, or until muffins feel springy and toothpick inserted comes out clean.
- Let muffins cool for at least 10-15 minutes and enjoy!
Notes:
* Raw cacao powder is the same as cocoa powder but tends to be less processed and contains more nutrients, including iron, magnesium and antioxidants. If raw cacao powder is unavailable, unsweetened cocoa powder may also be used.
