are you seeing snowflakes?
so are we, but that’s nothing new. i am trying my best to withhold any jealousy of my texan and midwest family and friends who’ve been experiencing spring weather in january… 70s, really!? some of our highs early next week aren’t out of the negatives.
good thing i’m simple enough that a good chocolate muffin and a bit of hibernating is enough to keep my spirits up. the reasonable mommy-dietitian does want that chocolate muffin to provide some good nutrition to my crew too. (remember my post about sugar decreasing the immune system? we may be cold, but i really don’t want us to be sick too!)
i’ve tossed a whole lots of goodness into these muffins. so i smile and say, yes!, when my kids ask for a muffin.
spinach: high in antioxidants. rich in vitamins A, C, and K. full of magnesium, folate, iron and calcium.
wild blueberries: have twice the antioxidants as cultivated blueberries, and even more than the esteemed cranberry! beneficial in fighting cancer, heart disease, diabetes and alzheimer’s disease. act as a prebiotic to promote healthy gut flora.
almonds: full of excellent protein. an awesome source of vitamin E and magnesium. rich in fiber, healthy anti-inflammatory fats, and immune boosting alkalizing properties.
dark chocolate: deliciously high in antioxidants and heart healthy benefits.
whether you’re covered in snow or not, feel good about these… for breakfast, snacks and dessert!
Superfood Chocolate Muffins
- 140 grams about 1 cup almond flour
- 140 grams about 1 cup kumquat's all-purpose gluten-free flour
- 1/2 cup coconut sugar
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 3 tablespoons coconut oil
- 1 cup frozen chopped spinach
- 1/2 cup frozen wild blueberries
- 3 tablespoons water
- 2 teaspoons vanilla paste or extract
- 3 large eggs
- 1 teaspoon apple cider vinegar
- Preheat oven to 375°.
- Combine first 6 ingredients in a large bowl.
- Gently heat chocolate chips and coconut oil in a small saucepan, stirring constantly, until just melted. Let cool.
- Combine spinach, wild blueberries and water in a small food processor. Process until mostly smooth. Add vanilla, eggs and vinegar; pulse just momentarily to combine.
- Stir chocolate mixture into flour mixture. Stir spinach mixture into flour mixture. Stir well to combine.
- Pour mixture evenly into a 12-cup muffin tin.
- Bake at 375° for 18 minutes or until a pick inserted in the center comes out clean.