Simple to make and fun to eat, chocolate walnut muffins can absolutely fit into the clean eating breakfast or snack category for kids. The key is simply to make your muffins with nutrient-dense “whole food” ingredients, be mindful of the oils you use, and keep a careful eye on added sugars. The chocolate walnut muffins in the recipe below are very low in sugar, 100% whole grain and bursting with fiber, antioxidants, phytonutrients and omega-3’s.
Watch the video below to see how my 8-year old son, Blake, made the chocolate walnut muffins all by himself!
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Healthy Chocolate Walnut Muffins Recipe with Video
- Yield: 10 1x
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Ingredients
- 1/4 cup extra virgin coconut oil, melted (such as Barlean’s brand), plus more for greasing
- 1 1/2 cups white whole wheat flour
- 1/4 cup wheat germ
- 1/2 cup ground flaxseeds (such as Barlean’s “Forti-Flax”)
- 1/4 cup raw cacao powder
- 2 teaspoons baking powder
- 1/4 teaspoon unrefined sea salt
- 2 ripe bananas, mashed
- 2 organic, pastured eggs
- 1/3 cup coconut palm sugar
- 1/3 cup grass-fed plain yogurt OR coconut milk
- 1 teaspoon pure vanilla extract
- 1/2 cup finely chopped walnuts
- 1/4 cup dark mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Liberally coat 10 muffin tins with extra virgin coconut oil.
- In a medium-sized bowl, stir together the flour, wheat germ, flaxseeds, cocao powder, baking powder and unrefined sea salt. In a separate bowl, mix together the mashed bananas, eggs, sugar, yogurt (or coconut milk) and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the walnuts and chocolate chips.
- Spoon the batter into the prepared muffin tins.
- Bake for 15 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm.
Thanks, I love your sight.
It would be sooo helpful if you could post the nutrient content : calories, fiber, protein, etc.
Please!!
Thanks so much for the positive feedback Lauren! I will look into a program that can do this. One reason I haven’t put calories, carbs, etc. up is because in our books we talk about the importance of “making your food count nutritionally” rather than getting hung up “counting your food” (in the form of calories, carbs, fat grams, etc.) Still, I know it would be helpful for people to see this info. I appreciate your feedback!! thanks so much =)
I also would appreciate it if you included the nutrient content.
Thanks
Hi Donna! I need to get a special program to do this. I will look into it!
Thanks so much for the suggestion.
Hi Ivy,
I so enjoyed your son’s cooking class. He is truly delightful! I can see him on the cooking channel in his future!
I tried many of your recipes from your whole foods cookbook and they are very good . Unfortunately, my pain started coming back. I returned to the Gold Coast Cure method and it has mostly resolved. I do utilize some of your healthy suggestions from your latest book. The cure was the true miracle in my life. Thank you both for your hard work.
Diane
Hi Diane! So sorry for the delay getting back to you…we were on vacation in CA. I’m thrilled you like Blake’s cooking 😉 However, I’m so sorry to hear about your pain. Can you please remind me again what this is from and maybe I can offer some new suggetions. Are you on Facebook? This is a great way to connect with me. I also so much appreciate your positive feedback on the book…I can’t tell you how much it means to me. Hopefully I can offer some suggestions that will help with the pain you are having…
Warmly,
ivy
This recipe lists coconut oil as an ingredient but the directions never mention it, aside from greasing the pan. I assume you mix it in with the wet ingredients…? Thanks.