I am always trying to find ways to sneak fruits or vegetables into anything and everything. My kids have gotten to the point where they will actually eat their vegetables now, but it is more challenging when we go out or when they are at school. The fruits and vegetables sometimes still come back home in their lunch bags.
The best way to get them to consume anything healthy while they are out or at school is to pack them a chocolate cupcake! I know it doesn’t sound very nutritious, but instead of sugar, I add honey and molasses and used whole grain flour instead of white flour.
They love them! (and……I don’t feel guilty letting them eat a few at a time)
2 cups Whole grain flour of your choice, store bought or homemade (I usually make flour out of any whole grains I have on hand using my Vitamix and Dry Mix Container) *You can see the container with flour on the top right hand corner of the picture, next to the honey container)
1/4 cup Coconut Oil (Can be replaced with softened butter)
1/2 Cup Molasses
1/2 cup Honey
1 Small, Finely Grated Beet
1 cup of Applesauce
1 Small, Finely Grated Carrot
1 cup Milk
1 cup Cocoa Powder
1 tsp baking soda
2 tsp. baking powder
In a mixing bowl, mix flour with baking powder, baking soda and cocoa powder.
Next, add coconut oil (or butter), molasses and honey, mix together.
Then, beat in eggs.
Add milk, applesauce, beet and carrot to mixture and mix well.
Pour into cupcake pan (makes 24 cupcakes/muffins) OR makes a 9×13” cake
Bake at 350 for 20 min. (for cupcakes)
Cake may take 30-35min.
Once the muffins are cool, you can top them with icing, which I do on occasion. Otherwise they also taste great on their own!
I keep the icing simple and just whip together 1 cup of softened butter, 2 cups icing sugar and 3/4 cup of cocoa powder.
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