Chocolate Spinach Blender Muffins

~ makes 12 muffins

Ingredients

  • 3 ripe medium bananas

  • 3 eggs

  • ¼ cup pure maple syrup

  • ⅓ cup melted coconut oil

  • 1 cup rolled oats, gluten free if desired

  • 3 cups organic spinach (not packed)

  • 1 cup packed fine blanched almond flour

  • ½ cup unsweetened cocoa/cocao powder

  • 2 tablespoons chia seeds

  • 1 teaspoon baking powder 

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ⅓ cup dark chocolate chips, optional add-in

Instructions

  1. Preheat oven to 350 degrees F and line a muffin tin with parchment liners.

  2. Add the bananas, eggs, maple syrup, coconut oil, and oats to a high speed blender or food processor. Blend until well combined.

  3. Add the spinach, cocoa powder, chia seeds, baking powder, baking soda, and salt. Blend until fully incorporated. You may need to scrape the sides of the blender or processor to make sure it is all incorporated. Fold in the chocolate chips.

  4. Using a large cookie scoop or 1/3 cup measuring cup, fill eat muffin liner to the top.

  5. Bake for 22-23 minutes.

  6. Let the muffins cool on a cooling rack for 15 minutes prior to storing in an airtight container.

  7. The muffins will last for 3 days on the counter, after that place them in the fridge (for up to 6 days total) or transfer them to the freezer for up to 3 months.