Blender Double Chocolate Spinach Muffins
User Reviews
4.9
Blender Double Chocolate Spinach Muffins
Description
Blender Double Chocolate Spinach Muffins incorporate ripe bananas, fresh spinach, and cacao powder blended together with almond flour, oats, hemp hearts, and baking soda to create a chocolate muffin batter. Eggs, maple syrup, vanilla, and optional milk ensure moisture and structure. Dark chocolate chips folded in add bursts of sweetness throughout.
The batter is blended smooth for even texture, then baked in muffin liners until a tester comes out clean, leaving moist interiors. Sea salt sprinkled on top after baking highlights the chocolate flavor and balances sweetness. The combination of spinach with chocolate blends subtle green notes without overpowering the chocolate base.
These muffins provide a way to incorporate greens into a sweet baked good with recognizable chocolate flavor. The texture is soft and tender with chocolate chips for chew and contrast. They are practical for breakfast or snacks when a chocolate treat is desired alongside a dose of leafy greens.
Ingredients
- 3 banana very ripe, medium
- 3 egg
- 3 tablespoons pure maple syrup or sub honey
- 1 teaspoon vanilla
- 3 cups spinach organic
- 2 cups almond flour packed fine blanched, 224g
- ½ cup unsweetened cacao powder or sub unsweetened cocoa powder, 40g
- ½ cup rolled oats gluten free if desired, or sub 1/4 cup oat flour, 48g
- 3 tablespoons hemp hearts or sub chia seeds
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup dark chocolate chips plus more for sprinkling on top, 60g
- milk of choice, as needed for blending
- For topping:
- sea salt Fancy Maldon
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
- Use dairy-free chocolate chips to keep the muffins dairy free.
- The recipe has not been tested with flax eggs as a vegan substitute.
- Adding milk as needed while blending helps achieve a smooth batter consistency.
- Topping muffins with chocolate chips and a sprinkle of sea salt enhances chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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