whole wheat chocolate muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup whole wheat flour1/2 cup wheat germ1 teaspoon baking soda1 1/2 teaspoon baking powder1/2 cup cocoa powder1 tablespoon cinnamon1 1/4 cup water1 cup fresh tomato(pureed)1/5 cups baby carrots peeled1/2 cup extra virgin coconut oil1 cup agave nectar1 egg1 teaspoon vanilla 1/2 cup coconut finely shredded3/4 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)
preheat oven to 400 degrees.
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
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
Nutritional Info 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
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