Projects, Recipes

‘Sneaky’ Green Muffins

October 2, 2013
Yum!

These ‘sneaky’ green muffins are a HUGE hit with our family!  We originally got the recipe off Kacey Morrow’s facebook page (soon to be Ambia Wellness; also check out her website here).  The recipe was posted on her facebook wall back in November of last year (11/17/2012), so scroll through her posts until you get there (it’s worth it … she’s got lots of information on these muffins, AND you’re sure to find some other great (super healthy, kid-friendly) recipes along the way!

Finding baked goods that are HEALTHY for my kids and gluten free (ideally grain free) for my husband is a bit of a challenge.  Especially when I’m not exactly “skilled” in the area of baking … anything.

Alright, so here’s what you need:

  • 1/3 cup water + 2 rounded T of chia seeds
  • 3 cups total of flour.  I use 1.5 cups almond flour, 1.5 cups coconut, rice, or tapioca flour (whatever I happen to have on hand)
  • ½ cup ground flax
  • ¾ cup sugar (coconut sugar would probably be best, but I usually only have white sugar)
  • 2 t baking powder
  • 2 t baking soda
  • 1 t sea salt
  • 1/3 cup melted butter of ghee
  • 6 large ripe bananas
  • 4 eggs
  • Cooked ‘Sneaky’ Greens – as much as you and your little ones can handle.  I usually always cook up an entire package of spinach and add it all.

Here are the simple instructions:

  1. Preheat oven to 350.
  2. Mix water and chia seeds in small bowl and let sit (they will form a gel).
  3. Mix all dry ingredients together in a medium to large bowl
  4. Mix all wet ingredients together in separate bowl (you’ll want to mash the bananas with a large potato masher … I do this when all wet ingredients are in the bowl)\
  5. Combine dry and wet ingredients, stir well.
  6. Pour / spoon batter into muffin tins.  I usually make full size and mini muffins both when I make a batch.  I’ve found that this recipe makes about 24 mini-muffins and 12-16 full size muffins.  You can either grease your tin with butter/ghee OR use liners.
  7. Bake mini muffins for around 16-18 minutes, full size muffins, a couple extra minutes (~20 mins)

 

Yum!

Yum!

Muffins!

Muffins!

 

Here’s why I like them:

  1. They taste FANSTATIC!  They’re not too sweet, not too heavy … perfect!  AND…
  2. They’re good for all of us! …. Here’s a quick summary of all the good things from Kacey’s post (I’m summarizing here, so be sure to check out her page for the full details…):
    1. Almond flour has vitamin E, calcium, phosphorous, iron, magnesium and fatty acids.
    2. Coconut flour has calcium, potassium, magnesium, immune boosting phytonutrients
    3. Chia Seeds and Ground flax have Omega 3’s (brain function, lower triglycerides, reduce inflammation, etc, etc)
    4. Animal fats (from butter or ghee) when from grass fed cows offer nourishing vitamins and saturated fats that every cell in our bodies need.
    5. Spinach offers lots of vitamin K (bone health), antioxidants, and fiber (and what kids couldn’t use some more veggies in their diets???)
All this spinach is in the muffins!

All this spinach is in the muffins!

Owen and Charlie can’t get enough of these (and neither can Matt).  One downside is that the whole batch is usually gone in two days.  Oh well … I just picture all the spinach that they’re unknowingly consuming and I had ‘em over another.

Owen approved!

Owen approved!

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