Blender Chocolate Spinach Muffins (GF & DF)

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Kid-approved chocolate spinach muffins that are gluten-free, dairy-free, naturally sweetened and made in a blender!

Prep Time: 10 minutes
Cook Time: 20 minutes

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Ingredients

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2 pasture-raised eggs
2 ripe bananas
1/2 cup unsweetened almond milk
1/4 cup liquid coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
2 big handfuls of spinach
1.5 cups oat flour
1/2 cup cacao powder
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

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Instructions

Preheat oven to 350F and line a muffin tray with muffin liners, then spray with coconut oil spray.
Add all ingredients except the chocolate chips to a blender and blend until smooth.
Stir in the chocolate chips.
Pour the batter evenly into the muffin tins, filling them 2/3 full.
Place in the oven and bake for 20 minutes.
Remove from oven and allow to cool for at least 20 minutes prior to enjoying.

Notes

If you’re dairy-free make sure you use dairy-free chocolate chips.

You do NOT blend the chocolate chips – first blend all ingredients besides the chocolate chips, then stir in the chocolate chips.

I buy my coconut oil already in liquid form, which is what I recommend for this recipe. However, if you have solid coconut oil that’s totally fine! Simply melt it in the microwave for a few seconds, then allow it to cool for a few minutes before adding it into the blender. Make sure to measure the coconut oil in liquid form, not solid form!

Store these muffins in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy later.