Blender Double Chocolate Spinach Muffins

Name: Blender Double Chocolate Spinach Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 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

User Reviews

4.9

420 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12 servings
Calories
224 kcal
Course
Breakfast, Snacks
Cuisine
American

Blender Double Chocolate Spinach Muffins

Stella Guerrero

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Fluffy gluten free chocolate spinach muffins made with nourishing ingredients like almond flour, hemp hearts, and of course, fresh spinach! These easy chocolate spinach muffins are naturally sweetened, pack in protein & healthy fats and are made right in your blender. An easy and delicious breakfast or snack that's great for kids!

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Ingredients

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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Instructions

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.

Notes

To make dairy free: Remember to use dairy free chocolate chips if you need to keep the muffins dairy free!
To make vegan: I haven't tested these chocolate spinach muffins with flax eggs, but let me know if you do in the comments!
See the full post for tips, tricks & ways to customize these muffins!

Nutrition Information

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Serving 1muffin Calories 224cal (11%) Carbohydrates 19.7g (7%) Protein 8.3g (17%) Fat 14.2g (22%) Saturated Fat 2.7g (14%) Fiber 5.3g (21%) Sugar 7.5g (15%)