Y’all, I have a treat for you today, a HEALTHY treat. My healthy chocolate cauliflower muffins are nutrient rich, delicious, and make you feel like you are eating an indulgent treat. Not only do they contain a hidden veggie (CAULIFLOWER!), but they are also sweetened with a natural sweetener (MAPLE SYRUP). Plus, they are grain and dairy free making them a perfect Paleo treat. The best part? They are even kid approved.
Healthy Chocolate Cauliflower Muffins
I don’t know if your kids are anything like mine, but getting them to eat veggies is a CHORE. This recipe was created out of a desire to sneak some vegetables into their diets. On top of that, I struggle finding balanced options for breakfast. Everything is either carb laden, sugar laden, or BOTH. Ugh. These healthy chocolate cauliflower muffins are the perfect combination of nutrients and flavor, and are great to start your day. Or as a mid morning snack or mid afternoon or really anytime you need a little pick me up. I like to eat one before I workout. In addition, these muffins are a great meal prep option for snacks/breakfasts throughout the week.
These healthy chocolate cauliflower muffins are super easy to whip up. Everything is blended together in a food processor making for an easy clean up. Plus, if you use cupcake liners, then clean up is EVEN easier.
Okay, let’s get down to business:
First, you need to preheat your oven to 375°. Next, place the cauliflower rice into your food processor (you could probably also use a blender, but I have not tried it). Add the coconut milk (or almond milk) and eggs. Puree until you get a smooth and creamy texture. Add in the rest of the ingredients (minus the chocolate chips) and blend again until smooth. Stir in the chocolate chips. Spray a muffin tin with coconut oil (make sure it is thoroughly coated or the muffins will stick, I know from experience. ha) or use liners. Fill each cup about 3/4 full with the mixture. If you are feeling extra chocolately, sprinkle a few extra chips on top. Then, bake for 30 minutes or until cooked through. Let cool and enjoy! See, how easy is that?
A Few Words of Advice
- Buying specialty items like coconut flour and cacao powder can be pricey. I have found that Trader Joe’s, Amazon, and Thrive Market have the best prices. I also recently learned about Vitacost. I have only ordered once (and it was skin care products), but it seemed like they have a TON of options.
- I chose to use cacao powder because it has more health benefits than traditional cocoa powder. Hello, superfood! But, I believe regular cocoa powder will work just fine.
- Make sure you use unsweetened milk. Store bought dairy free milk is notorious for sneaking in TONS of sugar so buy UNSWEETENED or make my easy homemade almond milk.
- Coconut flour absorbs more liquid than other flours. Therefore, this recipe contains less liquid than would be necessary if you used any other type of flour. So substitute with caution. Also, my muffin tin only holds 6 muffins so I noticed that by the time I was making my second batch the mixture was thicker. However, I did not notice any difference in the final product.
- I used dairy free chocolate chips. You can use regular just note that they will not be Paleo. Also, I used mini chocolate chips. I feel as though they work better since the muffins tend to be delicate. However, I have tried regular size and they work fine.
I would love to know if you try these muffins out! Comment below or tag me on Insta if you make them!
- 1 cup cauliflower rice
- 1/2 cup coconut or almond milk
- 2 eggs
- 1/2 cup coconut flour
- 1/2 cup cacao powder
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
1. Preheat oven to 375.
2. Puree cauliflower rice, coconut milk, and eggs in a food processor until smooth and creamy.
3. Add in the rest of the ingredients (except chocolate chips) and blend together until smooth.
4. Stir chocolate chips into the batter.
5. Spray a muffin tin with coconut oil (or use liners) and fill each cup about 3/4 full with the batter.
6. Bake for 30 minutes or until cooked through.
7. Let cool and ENJOY!