Give Your Kids a Healthy Chocolate Snack with this Muffin Recipe

If you really want to play a trick on your kids (I mean, we’re entitled to have fun too, right?), then make this muffin recipe and tell them they can have as many as they want.  

They will think you’ve gone off your rocker, but secretly you will know they are getting protein, veggies, healthy fats, whole grains with some secret ingredients. They’ll get a nutritional boost from the Skinny Gut powder.  Oh and the dark chocolate chips contain antioxidants!

Chocolate Superfood Muffin Recipe

Makes 12 large muffins

*This recipe can be made gluten-free

Ingredients:

• 6 eggs
• 1 cup sweet potato baby food
• 1 scoop Skinny Gut chocolate nutrition powder
• ½ cup organic, grass fed butter (1 stick)
• ¼ cup coconut oil
• 1 cup dark chocolate chips
• ¼ cup unsweetened cocoa powder
• ¾ cup gluten free oat powder
• 1/3 cup organic cane sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper baking cups.  In a medium saucepan over medium-low heat, melt butter and coconut oil.  Stir in the chocolate chips, cocoa powder, and salt and remove from heat.  Stir until everything is completely mixed and smooth.  Set aside to cool slightly.
2. Next combine eggs, sweet potato and spinach in a food processor or high-speed blender (I use my Vitamix for everything!).  Process on high until it is very smooth.  Add in the sugar, baking soda, vanilla extract and oat flour.  Pulse a few times to mix.  Then add in your chocolate mixture and process on high until everything is mixed well.  Stop and scrape down the sides of the bowl to make sure everything is mixed.   Your batter should look like chocolate cake batter.
3. Pour the batter into your muffin tin lined with paper baking cups (12).  The batter will fill up each cup almost completely.
4. Bake for 25 minutes.  Remove from oven.  Remove muffins from pan to cool completely on a wire cooling rack.  Do not eat yet!  This is very important.  If you try to eat them when they are hot, you will think they taste weird.   You must let them cool before serving.   The taste of the spinach disappears as they cool.
5. Top with your favorite frosting or in my case, caramel.
6. Store these in the fridge or freezer.

This recipe can be found in my cookbook, How to Get Your Kids to Beg for Veggies. 

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Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach. She holds a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Accredited by the American Association of Drugless Practitioners, Leann is an award winning author of 2 books “How to Get Your Kids to Beg for Veggies” and “100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations. Leann’s goal is to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t”

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