Because blood orange cacao muffins wouldn’t be good enough as it is that I had to make them sneaky. How? By adding a large cup of fresh kale to the mix. Seriously, if you didn’t see me baking these, you would have no idea that there was a healthy serving of greens in there. The kids were with me, so they saw, but it didn’t stop them from chowing down once they were out of the oven!
A a kid I did not like fruit in my chocolate. It was a flavor/texture thing. And I did not like nuts in my chocolate either. It was a waste-of-space thing. A big almond in my chocolate bar meant less chocolate. Ummm no thanks. My how times have changed!! I love chocolate so much I will eat it with almost anything. That is why it is so fun for me to come up with all kids of creations. Wether or not I am original in my pairings, it is still a fun process 🙂
I think blood oranges have a natural raspberry flare to them. Somewhat sweet, somewhat tangy. So last minute, once the batter was all ready to go into the muffin tins, I decided to accentuate that flavor by adding whole raspberries to the mix. A total win.
I won’t even lie and tell you that when my son didn’t feel like eating his salad for dinner, I justified not asking him to by saying “He had 3 muffins today, that’s a decent amount of greens.” Ha! Ninja parenting makes my life easier!
- 3 cups flour ( I mixed garbanzo and buckwheat)
- 1/2 cup to 3/4 cup cacao powder, depending on how chocolatey you like things
- 1 tsp baking soda
- 1tsp baking powder
- 1/4 cup ground flax seeds soaked in 1/2 cup water for 10-20 minutes
- 1 cup blood orange juice
- 1 TBS blood orange zest
- 1/2 coconut oil
- 1 1/2 TBS apple cider vinegar
- 1 cup chopped fresh kale
- 1 cup raspberries, fresh or frozen then thawed
- Preheat oven to 325*F
- grind flax seeds in coffee grinder if needed and soak in water
- combine first 4 ingredients in a large bowl
- combine the rest of the ingredients minus the raspberries, in a blender
- blend until the kale is well broken down
- mix wet ingredients with dry ingredients
- slowly fold in raspberries as to not have them break down too much
- grease your muffin tins
- bake for 10-12 minutes for mini muffins or probably around 18-20 minutes for regular size muffins