I asked you guys on Facebook if anyone could guess what I put cauliflower into that no one would EVER put cauliflower into....
and I got a lot of people guessing "Your mouth" or "Your stomach." WHICH IS WRONG. Very wrong.
I keep POUNDS of riced cauliflower in my freezer at all times and food prep it every week by throwing it in the microwave on high for five minutes and then putting it into a large tupperware.
I then add riced cauliflower to my morning oats, my smoothies and my grains.
And then, I added riced cauliflower to my chocolate muffins!!!
I loveee me some riced cauliflower because it just disappears into whatever you put it into. It minimally alters the texture of foods, adds zero flavor but a ton of vitamins, fiber and I SWEAR it keeps me fuller so much longer.
I spend a ton of time working with my 1:1 clients on how they can boost the fiber and protein content of their meals so they can stay full and burn more fat at rest. These muffins do just that while tastin' like dense, awesome cake!
These muffins are fudgy, dense and delicious for breakfast or dessert. Rich in protein, fiber and vegetables... these muffins are my Valentine's Day gift to you. You reading my blog, you following me on instagram, well, it makes my heart beat a little faster! It is a true honor and it does NOT go unappreciated!
If you make these can ya do me a favor and tag me on Instagram?!?
Fudge Chocolate Muffins
yields 12 muffins
2 cups dark chocolate Kodiak Cakes Power Cakes Mix
3/4 cup milk of choice (I used hemp milk)
6 leveled scoops of NOW Better Stevia
1/4 cup butter, melted
2 microwaved bananas (microwave on high for 20-30 seconds to soften)
1/2 cup riced cauliflower
1 egg
1/2 cup Lily's Chocolate Chips
1. Preheat oven to 350*F.
2. Add ingredients to a large mixing bowl and mix well until smooth in texture.
3. Grease a 12 cup muffin tin and fill with chocolate mix until 3/4 full.
4. Bake for 18 - 22 minutes*
*I undercooked mine so it was a little raw in the middle still (18 minutes)