Healthy Chocolate Muffins with Peanut Butter Icing

Finding creative ways to get picky eaters to eat their veggies has been a favorite (or maybe not-so-favorite) past time of many moms like me. Toddler Muffins are a go-to, easy snack that is easy to sneak all sorts of healthy foods into. Take these Healthy Chocolate Muffins for example, I make them with whole wheat flour, kale, strawberries and apple sauce – which means no processed sugar, plus the extra benefit of seeing your kids eating kale without knowing it. It’s a win-win.
Here is the recipe for The Home Baked Vegan’s Healthy Chocolate Muffins with Peanut Butter Icing:
Muffin Ingredients:
1 1/2 Cups Whole Wheat Flour
1/4 Cup Cocoa Powder
1 1/2 tsp Baking Powder
1 Cup Almond Milk
1 Cup Chopped Kale
1 Cup Strawberries
1/2 Cup Apple Sauce

Icing Ingredients:
1 Cup Peanut Butter
1/2 Cup Almond Milk
1/4 Cup Powdered Sugar (Optional)


In a high speed blender, blend together the Almond Milk, Kale, Strawberries and Apple Sauce, until smooth. Set aside. 
In a large bowl, sift together the Flour, Cocoa Powder, and Baking Powder.
Stir the liquid ingredients into the dry ingredients until there are no dry lumps. 
Pour the batter into parchment lined muffin tins, and bake for 23 minutes (17-20 minutes if you are using miniature muffin tins).
Let cool completely before icing the muffins.

To prepare the icing, use an electric mixer to whip together the peanut butter and almond milk (and powdered sugar if desired) until smooth.
Spread or pipe the icing onto the muffins.

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