Parker is OBSESSED with Halloween.  decorations, movies, costumes, pumpkins – everything.

i recently shared that we are trying to get him to eat much healthier for his growing immune system and also behavior as I’ve been reading about how gut microbiome can really affect moods + behavior.  we decided to do more paleo based cooking and hide as many fruits + veggies as possible in the different foods (we’re lucky that he eats veggies but he won’t eat any fruit!).

enter: Frankenstein Muffins.

we came upon this as he really wanted to make “Batman Cake Pops”.  I have a cake pop maker and I use Kodiak Cake pancake mix (loads of protein) to make them and for Batman, I was thinking hmmmm what can we use to make them black. I went to our local organic market and they have someone in the supplement section who is knowledgeable on all the things.  We could only come up with activated charcoal (which you shouldn’t really consume because it binds things like even good nutrients in your body) and squid ink (not really going for a fish flavor).  as I looked over, the woman had a Frankenstein sticker on her laptop – a bell went off and I said – how about we make Frankenstein muffins!  his eyes lit up and thoughts of Batman Cake Pops went out the window (thank goodness).

my thought was to add super greens and organic cacao nibs that i had just picked up to one of my fav paleo pumpkin chocolate chip recipes but when I got home, Jordana said we had cauliflower that needed to be used so I thought why not add that too?!

the result: epic deliciousness.

FRANKENSTEIN MUFFINS

Ingredients:

  • 3/4 cup of super greens (or spinach)
  • 1/3 cup riced cauliflower
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs (or egg substitute to make the recipe vegan)
  • 1/2 tbsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup choc zero dark choc chips (my fav as they’re low sugar + vegan)
  • 1/4 cup organic cacao nibs
  • pinch of salt
1. set oven to 350F and spray muffin tin with coconut spray
2. place all of the wet ingredients plus greens in blender + mix
3. add all of the dry ingredients together in a bowl
4. add the wet ingredients to the dry
5. add in the cacao nibs + dark choc chips
6. scoop into muffin tin (they don’t rise, so you can fill it up) and place in the oven for 35-40 min.  I like to check on them at the 35 min mark and go from there.
makes 12 muffins.  keep in fridge for a week or freeze for a month. enjoy!