Shhh…don’t tell anyone, but these Allergy Free Mini Chocolate Muffins have spinach in them. You can’t taste it, I promise! 😉 I put these healthy chocolate mini muffins in my husband’s lunch and my toddler more than willingly gobbled down a couple during snack time. They both loved them, so safe to say they’re family approved! But not to worry, if spinach isn’t for you, you can omit the ingredient completely.
These moist chocolate muffins are allergy friendly AND Paleo AND Vegan! Meaning no grains, gluten, dairy, eggs, nuts, soy, corn…even coconut. They are sweetened with dates and can be catered to your taste buds by increasing or decreasing the number of dates for a sweeter/less sweet flavor.
These gluten free mini muffins have an amazing texture! They are moist, soft and each bite has the perfect amount of sweetness.
It’s easy for me to eat an entire batch of muffins in one day (especially sharing with my family) and with these muffins I don’t have to feel bad about it! I mean, I’m getting in my greens right? And I promise, you can’t taste the spinach.
Ingredients in Allergy Free Mini Chocolate Muffins
Dates are used to sweeten these muffins. In my opinion, they are the perfect natural, healthy sweetener. I used Medjool dates, but you could substitute with any date variety.
Not only do the pumpkin seeds provide additional nutrients, but they also assist in achieving the right muffin texture. You may substitute sunflower seeds or any nut instead.
Cassava flour is a must for this recipe. Especially if your goal is to create an allergy free, Paleo friendly muffin.
Cocoa powder may be substituted with cacao powder. From my experience, these two ingredients work relatively the same in baked goods.
Spinach is not a required ingredient. That being said, it’s so easy to add a handful of spinach to these muffins. It increases the overall nutritional content and you can’t taste it. I recommend keeping this ingredient.
Any liquid oil may be used in place of the avocado oil. Personally, I love using avocado oil in my baking. It has a neutral flavor, stays stable at high temperatures and is extremely healthy.
How to Make Allergy Free Chocolate Muffins
These muffins are made in the food processor (or high powered blender). This makes for an easy, simple recipe that can quickly be blended then cooked.
First, add dates and pumpkin seeds to the food processor. Blend until dough becomes a sticky, course mixture.
Next, add all remaining ingredients. Blend, stopping to scrape the sides every so often.
Lastly, add the dough to a miniature silicone baking pan and bake at 350 degrees ford 15-20 minutes.
It’s that simple!
For more allergy free, Paleo recipes check these out:
Easy miniature muffins with added spinach. Great for kids and adults alike.
- Preheat oven to 350 degrees F.
- In food processor, blend dates (pitted) and pumpkin seeds until they form a sticky, course dough.
- Add remaining ingredients to food processor and mix well, stopping to scrape the sides every so often.
- Scoop dough into a mini muffin pan (about 1 rounded Tbsp per muffin).
- Bake at 350 degrees for 15-20 minutes.
*You may add more dates for a sweeter muffin (I suggest 2-3 more).
Keywords: allergy free, mini muffin, chocolate, nut free, dairy free, Paleo, snack, kid friendly, egg free, Vegan