Chocolate Muffins
that are ACTUALLY good for you!!
These chocolate muffins are (not so secretly) elite because every single ingredient has intention and is doing something for your child’s body. The spinach brings iron and folate for energy and growth, while apples and bananas naturally sweeten and add fiber to support digestion and steady blood sugar. The chia–flax blend adds omega-3s, gut-loving fiber, and plant-based protein that will keep them full. I use cacao powder instead of regular cocoa because it’s rich in antioxidants, magnesium, and mood-boosting compounds — so it gives you that deep chocolate flavor with real nutritional benefits. And using einkorn flour instead of modern wheat is my personal favorite swap — it’s an ancient grain that’s easier to digest, higher in protein and minerals, and gentler on blood sugar, which means fewer crashes and fewer meltdowns. Pairing einkorn with eggs boosts the complete protein profile, making these muffins far more nourishing than anything from a bakery.
They taste like real chocolate muffins, but they function like a balanced mini-meal — which is why they’re 100% kid-approved, mom-approved and holistic nutritionist, whether you’re packing them in a lunchbox, serving them as an after-school snack, or grabbing one for a quick breakfast on busy mornings.
*Video HERE! and don’t forget to tag me if you make them!!
Ingredients:
4 eggs
2 ripe bananas
1 cup olive oil
1.5 cups apple sauce (or baked apples)
1 package of spinach (~5oz)
3 cups Einkorn flour
1 cup flax chia seed blend
pinch of sea salt
1/2 cup cacao powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract or ground powder
1/2 cup maple syrup
1 cup chocolate chips, optional
How to:
Preheat oven to 350.
In a blender, combine, eggs, bananas, olive oil, apple sauce and spinach. Blend until smooth.
In a large combine the remaining ingredients and give that a stir before pouring in the blended wet ingredients. Mix well.
Divide into a muffin pan (I use these) — OR you can make donuts! and pop them into the oven for about 15 minutes if using the mini ones. If using a larger muffin pan, bake closer to 30 min. Check the with a toothpick because the muffin pan size does matter.
Let them cool and enjoy! Store them in an airtight container for up to 5 days.
