These double chocolate spinach muffins are a favorite breakfast treat or afternoon snack that I don’t feel guilty about eating. They pack green leafy vegetables and whole oats into a delicious gluten free chocolate muffin that is super easy to make.
Double Chocolate Spinach Muffins
Prep Time 10 minutes
Cook Time 20-25 minutes
Total Time 30-35 minutes
Servings 18
3 cup whole oats
1 tablespoon cinnamon
2 tablespoons ground flax seed, optional
2 teaspoon baking powder
½ teaspoon salt
½ cup coco powder
1 tablespoon vanilla
2 ripe bananas, about 1 cup
½ cup milk
1 cup honey or maple syrup (you could cut this in half ½ cup for less sweetness)
2 eggs
4 packed cups spinach, about 6 ounces
½ chocolate chips + extra to sprinkle on top if desired
Instructions
Preheat your oven to 350 degrees F. Grease a muffin pan with oil. You can use liners but I found they stuck more to the liners than to the pan.
In a food processor mix the oats on high until they resemble fine flour. Add all remaining ingredients, mix to combine, scrape side and mix again to make sure all ingredients are well incorporated. Gently stir in the chocolate chips.
Pour the batter into prepared pan filling each cup 3/4 of the way full. Top with extra chocolate chips if desired. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.
Remove from the oven and allow to cool in the muffin tin for about 10 minutes before removing and placing on a cooling rack. Store in an airtight container.
What is your favorite guilt free treat?
