I realized yesterday that I haven’t baked in a while. My remedy for this obvious travesty was to scour my pantry and refrigerator for ingredients to bake something: muffins, quick bread, cookies. It didn’t matter. I had an itch to bake something and “healthify” it. In the back of the vegetable drawer I found a zucchini and I knew I had some chocolate chips on hand so that combination became the winner.
I’ve dubbed these Power! Muffins because they are fortified with chia seeds, hemp seeds and ground flaxseeds. These ingredients intensify the nutritional punch. The most impressive part: my extremely picky 6 year old ate 7 of them for dinner (he had some chicken too) and kept saying how good they were, that they were the best muffins he had ever had. Can you say winner? The hemp seeds delivered an extra source of protein to him, the flax has fiber and the chia seeds are high in Omega-3 fatty acids. I think I may need to make these every week.
Power! Muffins (yields 24 mini muffins or 12 regular sized muffins)
1 cup shredded zucchini
1/4 cup natural (unsweetened) applesauce
1 tbsp pure maple syrup or raw honey
20 drops Stevia
1 tsp pure vanilla extract
1 1/2 tbsp coconut oil, melted
1/2 cup unsweetened cashew, coconut or almond milk
1 tsp cinnamon
1 tsp pumpkin pie spice
1 cup gluten free baking mix (or regular all purpose flour)
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp hemp seeds
2 tbsp chia seeds
2 tbsp ground flax
1 tsp Himalayan pink salt
1/2 cup semisweet chocolate chips (use dairy free if that is your goal)
2 tbsp coconut sugar
1. Preheat oven to 350. Spray mini muffin or regular-sized muffin pan with coconut oil
2. In a large bowl, mix wet ingredients together well.
3. In a smaller bowl, mix together the dry ingredients until well incorporated.
4. Pour dry ingredients into wet ingredients and mix until well incorporated but do not overmix (coconut flour absorbs a lot of moisture and too much mixing will leave your muffins dense and dry).
5. Mix in the chocolate chips.
6. Spoon mixture into the muffin pan and smooth out as much as you can. Top each with a sprinkle of coconut sugar.
7. Bake for 15-20 minutes or until golden on the top and a knife or toothpick inserted in the center comes out clean. Allow to cool (if you can help yourself or keep your little one’s away for that long!). We may or may not have almost burned our fingers eating them straight out of the oven!