Maple Chocolate Chaga Spinach Muffins
We’re nearing the end of our spring spinach harvest and we've had an abundance these past few weeks. My kids actually really enjoy eating spinach (thank GOD!) but we were craving something sweet and so these maple chocolate chaga spinach muffins were born.
Between the spinach (which is high in antioxidants, fiber, vitamins and minerals) and the chaga mushroom powder which is praised for its powerful anti-cancer properties and its ability to support immune function, these muffins are something I feel really good about serving my young kids. If you don’t have access to chaga mushroom powder you can still make these though I encourage you to get some to keep on hand in your cupboard. It doesn’t taste like mushrooms and actually has a lightly sweet flavor. My kiddos have chaga mushroom powder in their morning steamers every single day and love it! You can find chaga mushroom powder at your local health food store or order it online. It can be a bit spendy but it lasts FOREVER!!
These muffins are delicious and I hope you and your kiddos love them as much as we do!
Maple Chocolate Chaga Spinach Muffins
Prep Time: 20minutes Cook Time: 30 minutes Serves: 12 muffins
1 heaping cup chopped spinach
1/2 cup maple syrup
2 teaspoons vanilla extract
3 large eggs
1/4 cup melted ghee or butter
1/4 cup runny almond butter or cashew butter
1 3/4 cups almond flour
1/4 cup tapioca flour
1/2 cup cacao powder
1 Tablespoon chaga mushroom powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon unrefined salt
1/2 cup dark chocolate chips
Preparation
Preheat the oven to 350F and line a regular size muffin tin with liners.
Place the spinach in a food processor and pulse until it’s very finely chopped.
Add the remainder of the ingredients (minus the chocolate chips) and process until smooth. Fold in the chocolate chips.
Spoon the mixture into the prepared muffin pans. Bake for 25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
