Blender Double Chocolate Spinach Muffins
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.91 out of 5 stars
(136)
Ingredients
12 servings
- 3 VERY RIPE medium bananas
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1 teaspoon vanilla
- 3 cups organic spinach
- 2 cups (224g) packed fine blanched almond flour
- ½ cup (40g) unsweetened cacao powder (or sub unsweetened cocoa powder)
- ½ cup (48g) rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
- 3 tablespoons hemp hearts (or sub chia seeds)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (60g) dark chocolate chips, plus more for sprinkling on top
- Milk of choice, as needed for blending
- For topping:
- Fancy Maldon sea salt
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
Step 2
Add the bananas, eggs, maple syrup, vanilla and spinach to a high powered blender and blend until completely smooth.
Step 3
Next add in the almond flour, cacao powder, oats, hemp hearts, baking soda and salt; blend until smooth. The batter may be thick, so you might have to use a spatula to push the ingredients down, and blend again. It is best to do this in a high powered blender. If the batter is looking too thick or not blending well, simply add milk a little bit at a time. Once the batter is smooth, stir in ⅓ cup chocolate chips (do not blend).
Step 4
Scoop or pour batter into prepared muffin liners. Top with a few chocolate chips on each muffin. Bake for 22-27 mins or until the tester comes out clean. When they come out of the oven, sprinkle with a little sea salt. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Enjoy! Makes 12 muffins. I love serving these warm with a dollop of nut butter on top.
Step 5
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