Chocolate Spinach Muffins

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Spinach is wonderful to use in baking because the taste isn’t overpowering and easily masked, especially when used with cacao. When our family was on a gluten free diet, I used to make chocolate spinach muffins, but the recipe was definitely not AIP or Paleo friendly. After being on the AIP/Paleo for five months, I finally came up with a recipe that my kids and husband love. I used pure cacao powder for mine since we have reintroduced cocoa/cacao but if you are on the AIP elimination phase you can always substitute with carob powder. If you are using gelatin instead of the egg yolks, be sure to use 3/4 cup applesauce instead of 1/2 cup.

Since you can turn pretty much any muffin into a cupcake by frosting it, I added a coconut whipped cream frosting to these and magically turned them into a dessert.

Chocolate Spinach Muffins (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: Approx. 12 muffins

Freezer friendly

Ingredients:

• 3 very ripe bananas
• 3 large handfuls fresh baby spinach (preferably organic)
• 1/2 cup unsweetened applesauce (if using gelatin increase applesauce to 3/4 cup)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract (alcohol and additive free for AIP)
• 1/3 cup coconut oil, melted
• 1/2 cup cocoa or cacao powder (or carob powder for AIP)
• 1 1/2 teaspoon baking soda
• 3/4 cup tigernut flour
• 1 cup cassava flour
• 2 egg yolks (substitute with 4 table spoons gelatin for AIP)

Instructions:

Preheat oven to 350. In a highspeed blender or processor, blend bananas, spinach, applesauce, maple syrup, vanilla, coconut oil, egg yolks (omit for AIP) and cacao powder (use carob powder for AIP). Blend until smooth. In a mixing bowl combine tigernut flour, cassava flour, baking soda (and gelatin if using instead of egg yolks). Mix until well combined. Use a fork or sifter to break apart any lumps in flours. Add wet ingredients from blender/processor to dry ingredients and combine thoroughly. Spray muffin molds with avocado oil or use liners (parchment liners preferably). Spoon batter into molds so each is approx. 3/4 full. Bake in preheated oven for 30-35 minutes.

Chocolate Coconut Whipped Cream Frosting (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: Enough frosting for 12 cupcakes

Ingredients:

• 1 can coconut whipped cream (additive free), chilled in fridge for at least two hours
• 1 teaspoon pure vanilla extract (alcohol free for AIP)
• 1 tablespoon (or more to taste) cacao/cocoa powder (use carob powder instead for AIP)

Instructions:

In a mixing bowl, add 1/2 can of coconut whipped cream (store remainder in fridge for up to three days for later use). Add cacao/cocoa (or carob) powder and vanilla extract. Using a hand mixer or the whisk on a stand mixer, whisk the ingredients on high setting until the cream begins to form peaks and all ingredients are completely blended. Top cooled Chocolate Spinach Muffins with approximately 1 tablespoon of Chocolate Coconut Whipped Cream Frosting. Serve immediately or store in fridge, covered, for up to 24 hours.