An ACTUALLY Healthy Muffin Recipe: Doable for Moms & Edible for Kids (made with a secret fibre-rich & high-protein ingredient).

You guessed it: lentils are what makes the following recipe so tasty & healthy! I used raw, soaked & sprouted lentils (because obviously I have the time for that), but you can just as well use canned - please, though, from a BPA-free can at the very least.

You guessed it: lentils are what makes the following recipe so tasty & healthy! I used raw, soaked & sprouted lentils (because obviously I have the time for that), but you can just as well use canned - please, though, from a BPA-free can at the very least.

Last week I was once again reminded that not everyone goes out of their way to stock their pantry with the latest and greatest "superfood powder", spends every 4th morning culturing yogurt while using their oven as an incubator, or brews rose-infused kombucha.

In fact, some people still haven't even heard of nutritional yeast.

Weird, but true.

These next few months, I have the pleasure of working with Karen from Mommy Connections, as part of an exciting new partnership program we're developing at Meal Garden. I sat down with Karen last week to chat about the "Healthy Eating for New Moms" bundle we're putting together to launch in April. As we browsed through some of the content to prepare, I couldn't help but turn my nose at some of the recipes she had the nerve of wanting to include. Muffins made with WHITE FLOUR?! HIGHLY REFINED PROCESSED SUGAR?! BUTTER?! CREAM?! Oh wait, it gets worse: the recipe also called for spinach, making the muffins literally green and thus titled "healthy". I wanted to laugh and cry all at the same time.

"THOSE ARE NOT HEALTHY KAREN, THAT IS TOXIC WASTE! I WOULD NEVER FEED MY CHILDREN THOSE. EVER. EVER." 

[Side note: I don't have children.]

Karen, understandably, looked at me with a bit of confusion as to my over-dramatic reaction, and then invited suggestions for improvements.

"Switch the white flour to an ancient whole grain like spelt, buckwheat, or quinoa. Opt for raw unpasteurized honey over sugar. Use a "flax egg" over a regular one. Use fresh homemade nut mylk + a bit of pure organic apple cider vinegar instead of cream." (Like, duh.)

"That'll make it taste different" notes Karen.

Obviously, I brush off her concerns: "Who cares".

Apparently, kids do. Moreover, I was also politely informed that busy moms don't always have the time to leisurely browse through the hippest of local health food stores on the hunt for extravagant ingredients. 

[Remind me to never become a mom].

Then, Karen uttered the words that would change how I approach this entire project moving forward - and perhaps my role at Meal Garden as a whole:

"This isn't Kiki's Garden."

Woah, point taken.

Let's get back to basics - challenge officially accepted.

Without further ado, presenting my EASY 6-ingredient HEALTHY muffin recipe --> no extravagant ingredients, time prep, or masters in being an over-the-top health-nut required! Oh yeah, and your kids will like them - they are chocolatey.


Extra Healthy Choco-Lentil-Zucchini Muffins

All you need is the following:

  • 1 medium zucchini (chopped)
  • 1 cup lentils, canned (or raw, sprouted --> I couldn't help myself!)
  • 2 avocado(s)
  • 4 medium bananas (overripe)
  • 1/2 cup cacao powder
  • 1/4 cup arrowroot flour
  • 3 tbsp, ground psyllium seed husk

Let's break this down simply:

You literally throw the first 4 ingredients into a high-powered blender - trust me, they blend.

Then you pour that delightful green concoction into a bowl, and mix with the other dry ingredients.

What do you think happens next? Yup, this is basic stuff folks - you mix!

Pour that beauty into muffin tins (which you are NOT coating with some ghetto undisclosed aerosole oil spray - instead, take a paper towel to the leftover avocado skins and wipe out that remaining delicious & nutritious oil, woo hoo we're getting CRAFTY now my friends!).

Bake these bad boys at 350 degrees for about 30 minutes or so. They're going to rise...and then they're going to fall. Whatever, they're vegan & gluten-free - don't act surprised. They still end up being DELICIOUS & incredibly eater-friendly. Trust me.

For ease of use, I store in the freezer right away, and then pop one out a few hours before I want to indulge (i.e. NOURISH MY BODY WITH THIS SUPER FUEL). Maybe you'll even share one with your kids. I don't have any so I don't need to worry about sharing. [Again: PHEW!}

I'm not even going to ramble on about how insanely nutritious these muffins are (not common for muffins these days) - I'll just let the Meal Garden health rating speak for itself.