Written by LISA GRENTZ, MS, RDN, CD
Chocolate can be part of a healthy diet when eaten in moderation. In addition to the flavanols, dark chocolate is a source of iron, zinc, magnesium, copper, and fiber. In fact, a 1-ounce serving of dark chocolate with 70-85% cocoa solids contains 3 grams of fiber, which is the same amount found in 1-ounce of pumpkin seeds, sunflower seeds, chia seeds, almonds, or pistachios.
You’re in for a sweet treat if you love chocolate as much as we do. These Double Chocolate Chip Veggie Muffins are simply divine.
Double Chocolate Chip Veggie Muffins
1 cup sweet potato, cooked and chopped into 1-inch chunks (about 2 small sweet potatoes)
2-3 big handfuls of fresh spinach (about half of a 5-ounce bag)
6-8 large Medjool dates, pitted and soaked in hot water for 10 minutes, soaking liquid reserved
¼ cup avocado oil
3 large eggs
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
1 to 2 heaping TBSP collagen powder (optional)
1 tsp. baking soda
Pinch sea salt
2 TBSP pure maple syrup (optional)
1 cup dairy-free dark chocolate chips (mini or regular)
Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin (regular or mini) or use cupcake liners.
Put the sweet potato, spinach, dates, oil, eggs, and vanilla into a blender or food processor and blend until smooth. If the batter is too thick, slowly drizzle in the reserved date soaking water.
Add the collagen powder (if using), cocoa powder, baking soda, and salt and blend until just combined. Taste and add maple syrup, if desired. Toss in chocolate chips and blend briefly.
Fill each muffin cup about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes in the pan, then transfer to a cooling rack to cool completely.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze the muffins on a cookie sheet, then transfer to an airtight container and store in the freezer for up to 3 months.
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