Guilt-less Desserts & Treats for your Family
Determination, Commitment to a cause, Strong willed, Persistence.
These are all qualities that we admire in people… well, let me clarify that. They’re qualities we admire in people that aren’t a 4-year-old who won’t clean up his room.
Sure if you’re the leader of the free world or a Murdoch, these are the traits you need to negotiate world issues or taint election results but in a belligerent 4-year-old it’s the stuff that causes a mother to lose her hair. So when my 4-year-old recently spent 5 hours ‘not cleaning his room’ (which FYI would have taken 5 minutes) I had to take a deep breath. He was so determined not to do what I had asked that he just sat on his bed… for 5 long hours. That’s admirable commitment if I’ve ever seen it!
So here’s the dilemma. In order to raise a healthy, well-rounded son I need to nurture his talents and personality traits… only we have to get through the next 15 years without him driving me crazy first! It’s going to take much tolerance, lots of deep breaths and cake to get through it (the cake is for me!!).
These Green Chocolate Muffins are part of my obsession with putting more good stuff into my baking. Just like this cake, this fudge and these brownies I have packed 3 types of green into these Green Chocolate Muffins; Avocado, Spinach and Zucchini. And you know what? You can’t tell! And as my middle child is likely to drive me to eat I want to make sure it’s a healthy muffin I’m crying into!
Making Muffins is super easy. There’s no need for fancy equipment or a Martha Stewart like technique; just some bowls and a strong mixing arm. The avocados are used in place of butter and vegetables add lots of moisture to the muffins. Plus, you feel like you’ve just had dinner rather than dessert!
Making sweet foods healthier is easier than you think. Spinach and zucchini are great add ins to chocolate recipes as they don’t alter the taste and when they are grated or blended up you can barely see them. Avocados are a great substitute for butter or oil because of their high fat content, but they can alter the taste. I prefer to use them in Chocolate recipes as the cocoa masks the avocadoness.
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 Eggs
- 1/3 Cup Milk(of choice)
- 2 teaspoons Vanilla Extract
- 1/3 Cup mashed, super ripe Avocado
- 1/2 Cup grated Zucchini
- Large handful of Spinach, finely chopped
- 1/2 Cup Almond Meal
- 1/4 Cup Arrowroot
- 1/4 Cup Cocoa
- 1/3 Cup Coconut Flour
- 1 Tablespoon Baking Powder
- Preheat the oven to 175C/350F
- Line a muffin tray with 6 muffin cases and lightly grease each one.
- Put all the wet ingredients (including the mashed avocado and vegetables) into a small bowl and whisk together lightly by hand. If the avocado is not ripe then it will be chunky and won't make for nice muffins.
- In another bowl, put all the dry ingredients and whisk together lightly by hand.
- Pour the wet ingredients into the dry ingredients bowl and stir until combined.Do not over mix as the muffins will turn out tough.
- Divide the mixture evenly into the greased cases.
- Bake for 30 to 35 minutes or until cooked through.
- Allow the muffins to cool in the tin before removing. Store in an airtight container.