Cooked - Blender Double Chocolate Spinach Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Blender Double Chocolate Spinach Muffins

12.0

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 ¼ 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

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.
Add the bananas, eggs, maple syrup, vanilla and spinach to a high powered blender and blend until completely smooth.
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).
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.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 94 weeks ago

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