Healthy Chocolate Muffins

I've never attempted Dr. Fuhrman's Healthy Chocolate Cake recipe because it calls for ingredients I don't usually keep on hand (mainly, dates!), but we decided to revamp the recipe to fit our tastes and needs, and this is the delicious result. 

 

 

 

Ingredients:

 

 

1.75 cups whole wheat flour

1 teaspoon baking powder

 

4-6 tablespoons Cocoa Powder

1 tablespoon Cinnamon

 

1 large zucchini

5 large carrots

1 large beet, peeled

 

1 cup fresh pineapple chunks

1 large apple, organic or peeled

2 bananas

 

1/2 cup raisins

1/2 cup unsweetened almond milk

1/2 cup dried pineapple

1 tablespoon Vanilla

 

Walnuts, optional

 

 

Combine flour, baking powder, cocoa, and cinnamon in a large mixing bowl and set aside.

 

In a food processor, process all fruits, vegetables, dried fruit, vanilla, and milk together until nearly smooth.  

 

 

 

Add to dry mixture and combine, adding walnuts if you use them. 

 

Spoon into muffin cups, filling the cups because these don't rise much as they bake.  Bake at 325 degrees for 30 minutes or until a toothpick comes out clean.   This batch made 18 muffins. 



Served like this, they make a great breakfast muffin or snack. 

For dessert, you can top with a chocolate cream frosting (below) or just dollop some peanut butter on top for a delicious chocolate peanut butter moment. 


Chocolate Frosting:

1 cup cashews, made into cashew butter
1/2-1 cup unsweetened almond milk
2 teaspoons vanilla
1/2 cup dates, pits removed
2 teaspoons cocoa powder

Blend all or process in a food processor until smooth.  Use enough milk to get the consistency to your liking.  Less milk will give you more of a fudgy consistency and slightly more will make it thinner and easier to use less on each muffin.