Muffins are just fun, for some reason. Mini-muffins are even better and perfectly sized for little toddler snacks. My husband took Ethan out on Sunday morning and I whipped up a batch of these mini-muffins because, well, it's the end of September and I haven't made one single pumpkin thing yet. That sort of felt like a problem. These chocolate-y pumpkin muffins also contain spinach, zucchini, an apple and carrots and are sweetened with honey.
What you need:
-1c flour (I used all-purpose gluten-free flour)
-1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/4c honey
-1/2 can pumpkin puree
-1 large egg
-1/2 teaspoon vanilla extract
- 1 handful organic spinach
- 1/2 peeled carrot
- 1 peeled and cored apple, chopped into pieces
- 1 zucchini
- 1/4c unsweetened cocoa
To make:
- Preheat the oven to 350 degrees.
- I threw the apple, spinach, carrot and zucchini into a food processor to puree and set aside
- Mix dry ingredients together and set aside
- Combine wet ingredients and vegetable puree and mix into flour mixture
- Pour into greased muffin tins and bake at 350 degrees for 15-18 minutes
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