Sneaky Spinach Chocolate Chocolate Chip Muffins
Recipe GLPRe81a0ba6a130c4
Delicious and nutritious chocolate muffins packed with hidden spinach and Greek yogurt for a protein boost. These naturally sweetened muffins are made with oat flour and topped with chocolate chips. Perfect for a wholesome breakfast or brunch treat that tastes like a dessert but sneaks in vegetables.
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Ingredients
1 large banana, mashed
1/2 cup Greek yogurt (full-fat vanilla)
2 handfuls fresh spinach
1 large egg
2 large egg whites
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 cup ground oat flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar
1 teaspoon baking powder
1/3 cup chocolate chips
Coconut oil cooking spray (for greasing)
Directions
Combine the mashed banana and Greek yogurt in a food processor and blend until smooth and well combined.
Add the fresh spinach to the food processor and blend until the spinach is completely incorporated and the mixture is smooth with no visible green pieces remaining.
Transfer the spinach-banana mixture to a large mixing bowl. Add the egg, egg whites, melted coconut oil, and vanilla extract. Stir together with a wooden spoon until all wet ingredients are fully combined and smooth.
In the same bowl, add the oat flour, cocoa powder, coconut sugar, and baking powder. Mix gently with the wooden spoon until just combined, being careful not to overmix. Fold in the chocolate chips.
Preheat your oven to 350°F. Lightly spray a 10-cup muffin tin with coconut oil cooking spray to prevent sticking.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way full.
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The centers should be fully set and cooked through.
Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
