- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 152.7
- Total Fat: 7.3 g
- Cholesterol: 8.9 mg
- Sodium: 91.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.9 g
whole wheat chocolate tomato muffinsSubmitted by: WARMFEATHER
IntroductionI came up with this to utilize the TONS of tomatoes I have going bad in my garden. It sounds strange but you can't even taste them and its a good way to get your veggies in... I came up with this to utilize the TONS of tomatoes I have going bad in my garden. It sounds strange but you can't even taste them and its a good way to get your veggies in...
1 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup cocoa powder
1 tablespoon cinnamon
1 1/4 cup water
1 cup fresh tomato(pureed)
1/5 cups baby carrots peeled
1/2 cup extra virgin coconut oil
1 cup agave nectar
1 teaspoon vanilla
1/2 cup coconut finely shredded
3/4 cup raw nut trail mix with berries(this was listed on here and I dont have the info to input so was calculated using unsalted mixed nuts)
in a food processor, puree your tomato skin on and baby carrots, transfer to another bowl.
in same processor add flour, wheat germ, cinnamon, baking soda and baking powder. pulse to mix well.
re-add measured tomato puree, agave water, egg and vanilla mix well.
added trail mix and puree again until smooth. add coconut and pulse a few times until blended.
Measure out evenly into muffin cups and bake for 30-40 or until toothpick in center come out clean.
Number of Servings: 24
Recipe submitted by SparkPeople user WARMFEATHER.