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Recipe Collection: Healthy Chocolate Muffins

admin November 21, 2013

Try these grain, dairy, soy, and nut-free healthy chocolate muffins for a delicious, vegetable-filled, chocolate snack or breakfast! Easy to make ahead!

Recently, I decided I wanted to make breakfast and lunch easier.  I’m busy, and I don’t feel like cooking a fresh meal every day.  Who has time for that?  Yet, we have to eat.

My solution to that 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.)  df

If you have allergy concerns, 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!  And they are GAPS-friendly if you choose the honey.

Healthy Chocolate Muffins

Healthy Chocolate Muffins

Ingredients:

  • 1 c. navy bean flour
  • 1/4 c. coconut flour
  • 1/2 c. acorn squash puree
  • 4 eggs
  • 1/4 c. cocoa powder
  • 1/2 c. sucanat (or 1/3 c. honey)
  • 1/4 c. 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 (flours, cocoa powder, sea salt, baking soda, 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 350 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 c. 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 (flours, cocoa powder, sea salt, baking soda, 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 350 for 25 - 30 minutes.

What’s your favorite quick breakfast?

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8 Comments

  1. So could one grind raw navy beans into powder? I’ve never heard of navy bean flour.

    Reply

  2. What can you sub for the navy bean flour?

    Reply

  3. 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!

    Reply

  4. 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 🙂

    Reply

  5. Can I use just coconut flour? Or almond flour instead of navy bean?

    Reply

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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

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