Healthy Carob Muffins (veggie-loaded!)

Recipe (and picture) source at the link, PKU adjustments made by me! :) ~Alesia

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.

Step 2

Prepare egg replacer according to package instructions.

Step 3

In your blender, combine “eggs,” banana/applesauce, carrots, spinach/kale, maple syrup/honey, oil, vinegar, and vanilla.

Step 4

Blend until mixture is smooth.

Step 5

Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed.

Step 6

Finally, fold in chocolate chips (if using).

Step 7

Portion batter into prepared muffin tin and top with extra chocolate chips if desired.

Step 8

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Step 9

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.

Step 10

If you do not have a high speed blender, combine everything in a bowl and mix by hand.

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