Okay, I know it’s hard to get veggies into your family’s diet – some like broccoli, others carrots, and a few only drink them in a juice or smoothie. What’s a mom to do?…HIDE THEM! Today I’m sharing my Veggie Boosted Choco Muffins as a healthier treat for my family. These muffins are gluten-free and have an added boost of seasonal yellow crookneck squash hidden among the chocolatey goodness. These little gems were delicious on their own but the kids opted to add our delicious Cacao Coconut Whip on top. YUM!
Here are few stealth food tricks for you to try in your recipes:
Choose veggies that are mild in flavor. Remember to puree, finely chop, shred or mince before using. (spinach, zucchini, yellow crookneck squash, and spinach have a mild flavor profile)
Choose veggies that are sweet in flavor. I love to use puréed squash (pumpkin, kabocha, or butternut) in my pancakes, waffles and cookies. Carrots are also nice when added to any fall-spiced cake.
Choose veggies that have a creamy consistency. Avocado (actually a fruit) makes a delicious pudding or frosting, especially when used with the strong flavor of cocoa or cacao.
Beans and legumes are a great use for creamy dips, adding a protein boost and thickness similar to hummus. Try using black beans, white beans, chickpeas, or lentils to your favorite dip recipe. Make sure to run them in a food processor or high-speed blender first.
- GF Flour Mix: (Optional - use 2 cups of your favorite gluten-free flour mix instead)
- 1 cup almond flour
- 1/2 cup sorghum flour
- 1/4 cup coconut flour
- 1/4 cup potato starch
- 1.5 teaspoons baking soda
- 1/3 cup cacao powder
- 1/2 cup coconut palm sugar
- 1/2 teaspoon fine sea salt
- 2 golden flax eggs (2 tablespoons ground golden flax : 6 tablespoons water, mix and set aside for 5 minutes)
- 1/2 cup finely shredded yellow crookneck squash, drained through a fine mesh sieve to remove excess moisture.
- 1.5 cups low fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1/3 cup Enjoy Life Mini Chocolate Chips
- Preheat oven to 350 degrees F.
- Line a muffin tin with bleach-free muffin liners.
- Grind golden flax in coffee grinder. Combine 2 tablespoons ground flax to 6 tablespoons water and set aside.
- Combine 1.5 cups coconut milk with 1 teaspoon apple cider vinegar and set aside.
- Combine your dry ingredients in a large mixing bowl. (gluten-free flour mix, cacao powder, coconut palm sugar, baking soda, sea salt). Whisk to combine and remove any lumps.
- Stir chocolate chips into dry ingredients.
- Combine wet ingredients in a small mixing bowl. (coconut milk and vinegar mixture, flax eggs, vanilla, and squash) Whisk until well combined.
- Add wet ingredients to dry ingredients and stir until well combined.
- Divide batter into muffin cups.
- Bake for 20-25 minutes. Insert a toothpick to check doneness. The toothpick should come out clean.
- Note: These muffins must rest for about 20 minutes before eating. They tend to continue cooking and will set up even further as they cool down.
- gluten-free, vegan, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.