Written by Kate Tietje
A while back, I decided I wanted to make breakfast and lunch easier. I’m busy and don’t feel like cooking a fresh meal every day. Who has time for that? Yet, we have to eat.
My solution was to make items I could freeze and have on hand quickly and easily. But I did not want everything to be grains! Yes, we eat grains, even wheat (gasp! a crazy admission, to some, in the real food world), but I like to mix it up.
I came up with the ideas for these muffins, and, well…they were a hit! They’re crazy healthy, honestly, but pretty darn yummy. Try them yourself — I think you’ll like them, and your family won’t even realize they’re eating squash, eggs, and beans! (Seriously.)
If you have allergies, they’re free of nuts, dairy, grains, and soy (plus, of course, seafood, which wouldn’t be in muffins anyway). Most people can eat them! They are GAPS-friendly if you choose the honey.
Healthy Chocolate Muffins
Ingredients:
- 1 cup navy bean flour
- 1/4 cup coconut flour
- 1/2 cup acorn squash puree
- 4 eggs
- 1/4 cup cocoa powder
- 1/2 cup sucanat (or 1/3 cup honey)
- 1/4 cup water
- 3 tbsp. olive oil
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
Directions:
Step 1: Add all the dry ingredients to a bowl (flour, cocoa powder, sea salt, baking soda) and the honey.
Step 2: Add the eggs, water, oil, vanilla, and squash.
Step 3: Stir until completely mixed and smooth.
Step 4: Add to a lined muffin pan evenly; cups will be about 3/4 full.
Step 5: Bake at 350ºF for 25 – 30 minutes.
Healthy Chocolate Muffins
Ingredients
- 1 cup navy bean flour
- 1/4 cup coconut flour
- 1/2 cup acorn squash puree
- 4 eggs
- 1/4 cup cocoa powder
- 1/2 cup sucanat or 1/3 cup honey
- 1/4 cup water
- 3 tbsp. olive oil
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
Instructions
- Add all the dry ingredients to a bowl (flour, cocoa powder, sea salt, baking soda) and the honey.
- Add the eggs, water, oil, vanilla, and squash.
- Stir until completely mixed and smooth.
- Add to a lined muffin pan evenly; cups will be about 3/4 full.
- Bake at 350ºF for 25 - 30 minutes.
So could one grind raw navy beans into powder? I’ve never heard of navy bean flour.
What can you sub for the navy bean flour?
Hi Jeannine,
Almond flour may work, or a different type of bean flour. You may even be able to use wheat flour, but I haven’t tried.
These look great and I love the idea of make ahead breakfasts. Do you think they would be hard to digest with the unsoaked beans? I wonder if there is a way to make something similar but easier to digest. I do love that they have protein and veggies!
These are SO good! I made them with Millet Flour and some other gluten free flour mixes I had around to equal the 1-1/4 cups total. A big hit with my 2 year old 🙂
[…] Chocolate Muffins (Grain-Free) […]
Can I use just coconut flour? Or almond flour instead of navy bean?
Coconut flour will not give you the same consistency. Almond flour might work, but you might need a little more than the recipe calls for.