I know the title of this recipes seems a little strange but trust me when I say that these muffins are gonna blow ya mind! I came up with them after wanting to make a better for you muffin that I could feel good about noshing on for a quick breakfast on the go, or better yet, for a lunch dessert (best dessert of the day!). They’re very similar to my chocolate banana bread, but with a more nutrient dense twist.
Bonus: they also make the perfect treat for kiddos — they’ll never know you packed them with fiber, protein and tons of nutrients because they taste like a slice of chocolate cake. LOVE LOVE LOVE.
Everything you’ll need to make chocolate spinach muffins
These spinach chocolate muffins are packed with nutrients thanks to spinach, almond flour, hemp seeds, cacao powder and oatmeal; plus they’re sweetened with banana and just a touch of maple syrup and taste like a cross between a brownie and a slice of chocolate cake. They’re fudgy yet still fluffy. What more can I say? I LOVE THEM. I’ve been keeping them in my freezer and warming them up whenever I have a sweet tooth. Here’s what you need to make them:
- Bananas: using ripe bananas helps to naturally sweeten these chocolate spinach muffins and give them the right texture. Choose bananas with brown spots on them!
- Eggs: you’ll need 3 eggs in this muffin recipe. I haven’t tested them with any egg alternative so I’m not sure how they would turn out. Let me know if you give it a try!
- Sweetener: we’re using just a few tablespoons of pure maple syrup to sweeten these muffins with the banana. Honey is a great option too! You’ll also need some vanilla extract.
- Dry ingredients: you’ll need fine, blanched almond flour, unsweetened cacao powder and rolled oats (gluten free to keep these muffin gf).
- Mix-ins: we’re also adding a few tablespoons of hemp hearts for a boost of healthy fats, fiber and protein, and of course, fresh spinach! I like to make these double chocolate spinach muffins by adding dark chocolate chips as well.
- Baking staples: you’ll also need some baking soda and salt so that these muffins bake properly.
Wait… spinach in muffins?
Yes! These chocolate spinach muffins have 3 whole cups of fresh spinach baked right into them. Trust me, you won’t taste or see it at all. It’s just like adding spinach to your favorite smoothie and adds a wonderful boost of veggies. Next I’m going to start blending spinach into my favorite banana oatmeal pancakes!
What makes these chocolate muffins healthy?
There are a few ingredients that really help to make these spinach chocolate muffins nutritious and healthy.
- Spinach: this recipe has 3 cups of spinach in there! Spinach is packed with iron, calcium, folic acid, plus vitamin A, C and K1.
- Almond flour: this is one of my favorite flours to bake with because it’s so nutritious. Tons of protein, fiber, calcium and healthy fats to help keep you full and satisfied.
- Hemp seeds: I use hemp seeds all the time with my son because they are a great source of protein, fiber, healthy fats and iron.
- Cacao powder: a great source of iron and a healthier alternative to regular cocoa powder.
Optional ingredient swaps
If you’re missing some of the ingredients for these chocolate spinach muffins, here are some subs I can recommend:
- Feel free to use honey in place of the maple syrup
- If you don’t have cacao powder, you can use regular, unsweetened cocoa powder
- Instead of rolled oats, you can use 1/4 cup of oat flour
- Swap the hemp hearts for a tablespoon of chia seeds if you’d like
Can I use regular flour?
Unfortunately, I would not recommend using regular flour for these gluten free chocolate spinach muffins. Try these muffins instead!
What do chocolate spinach muffins taste like?
If you love brownies, banana bread and chocolate cake then you’re in luck. These healthy chocolate spinach muffins literally taste like a fudgy brownie and your favorite banana bread had a delicious baby. The texture of them is similar to a slice of chocolate cake. Trust me when I say kids will love them!
How to make healthy chocolate spinach muffins in the blender
- Prep your muffin tin. Preheat your oven to 350 degrees F and add muffin liners to your muffin tin. Be sure to spray the inside of the liners with nonstick cooking spray.
- Blend the wet ingredients. Add your bananas, eggs, maple syrup & vanilla to your high powdered blender and blend until smooth.
- Blend in the dry. Next, add the almond flour, cacao powder, oats, hemp hearts, spinach, baking soda & salt and blend again until smooth.
- Chocolate party. Stir in those dark chocolate chips (do not blend). Or feel free to use whatever chocolate chips you’d like.
- Pour & bake. Evenly pour the batter into your prepared muffin liners, top each with a few chocolate chips and bake them. If the batter doesn’t pour well, you can simply scoop it into the muffin batter with a measuring cup.
- Top & enjoy. Add a sprinkle of fancy sea salt to the tops (if you’d like), let them cool and enjoy as-is or with a dollop of nut butter!
Pro tips for making spinach chocolate muffins
- Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar.
- Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
- Do not use steel cut oats. Rolled oats have a much different consistency than steel cut, so be sure you’re using rolled oats or quick oats.
- Keep them dairy free. Remember to use dairy free chocolate chips if you need to keep the muffins dairy free!
- Vegan option. I haven’t tested these chocolate spinach muffins with flax eggs, but let me know if you do in the comments!
How to store & freeze muffins
To store: place these gluten free chocolate spinach muffins on the counter in an airtight container for a day, then transfer to the fridge.
To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More muffin recipes you’ll love
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins
Paleo Double Chocolate Tahini Banana Muffins
Healthy Carrot Cake Muffins with Cream Cheese Glaze
I hope you love these blender double chocolate spinach muffins! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Blender Double Chocolate Spinach Muffins
Fluffy gluten free chocolate spinach muffins made with nourishing ingredients like almond flour, hemp hearts, and of course, fresh spinach! These easy chocolate spinach muffins are naturally sweetened, pack in protein & healthy fats and are made right in your blender. An easy and delicious breakfast or snack that's great for kids!
Ingredients
- 3 very ripe medium bananas
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1 teaspoon vanilla
- 2 cups packed fine blanched almond flour
- ½ cup unsweetened cacao powder (or sub unsweetened cocoa powder)
- ½ cup rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
- 3 tablespoons hemp hearts (or sub chia seeds)
- 3 cups organic spinach
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup dark chocolate chips, plus more for sprinkling on top
- For topping:
- Fancy Maldon sea salt
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 and vanilla to a high powered blender and blend until completely smooth. Next add in the almond flour, cacao powder, oats, hemp hearts, spinach, 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. 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.
Recipe Notes
To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
Do not use steel cut oats. Rolled oats have a much different consistency than steel cut, so be sure you're using rolled oats.
Keep them dairy free. Remember to use dairy free chocolate chips if you need to keep the muffins dairy free!
Vegan option. I haven't tested these chocolate spinach muffins with flax eggs, but let me know if you do in the comments!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
121 comments
These look delicious! If I don’t have a high powered blender, would a regular blender work? Or a food processor?
Thanks!
Try it in a regular blender and just blend the wet ingredients first before adding the dry 🙂
Can you substitute ground flaxseed for hemp hearts?
I wouldn’t recommend because flaxseed is very absorbent, but you can simply omit the hemp hearts!
Hi, could I substitute applesauce for the bananas?
I wouldn’t recommend applesauce as it’s typically not sweet enough and doesn’t pair well with chocolate.
Is thre a substitute for Hemp hearts or can I leave them out from the recipe?
Thanks
Check out the full post for suggestions on swapping! Chia seeds will work out well 🙂
Love this and they look delicious! I can’t wait to try it out! Can i use 1:1 gluten free flour instead of almond flour?
I wouldn’t recommend as the almond flour provides texture and moisture. I’ve only tested as is, but typically do not recommend subbing nut flours with grain or other gluten free flours – sorry!
Can I omit the spinach?
Yes absolutely!
For a nut allergy, could you swap with gluten free regular flour???
Thanks!
I wouldn’t recommend as the almond flour provides texture and moisture. I’ve only tested as is, but typically do not recommend subbing nut flours with grain or other gluten free flours.
I made these muffins with my children this morning. They were delicious! We followed the exact recipe…..and it is written beautifully. Thank you!
Amazing! So happy to hear that 🙂
Followed the recipe exactly and they were terrific. I wasn’t confident my blender would do the job. I put the spinach in my food processor one cup at a time. Then just mixed it in to the bowl of dry ingredients. Mixed the wet into the dry as usual with muffins. I love that there’s so much spinach in them (which you can’t taste!) . Mine took 26:minutes to cook.
Perfect! So glad you loved them!
I made these in a mini muffin pan (baked for 17-18 mins- perfect!) this morning with my 2 y/o, and he immediately gobbled up 4 of them once they had cooled. The only change I had to make to the recipe was to add about 3/4-1 cup of almond milk because the batter was too thick for my vitamix, even with using the tamp. We will definitely make these again! They are so delicious and healthy!
Perfecdt! So happy to hear that!
These are so good! I subbed in chia seeds as I didn’t have hemp hearts and they came out perfect! Not too sweet, full of goodness, You can’t go wrong!
Perfecct! Love that 🙂
I was so excited to make these because I had all of the ingredients. I did use chia seeds instead of hemp hearts because I cannot ever seem to find hemp hearts. Usually all I can taste is the banana but these were very chocolatey and satisfied my craving. Thanks for the recipe. Loved these.
Amazing! Glad you loved them!
Came out perfect! Used chia seeds instead of hemp and almond meal instead of almond flour. Delicious taste and texture. Definitely one for the regular rotation!
So happy to hear that! I’m glad the almond meal worked out well, too.
So easy and delicious! Yummy with a little peanut butter on top! Thanks for the easy recipe.
Absolutely! Glad you enjoyed 🙂
These were so delicious! I ended up having to add about 1/4 – 1/2 cup of almond milk because the batter was just too thick for my vitamix but they ended up perfect! Cannot taste the spinach whatsoever and the dark chocolate chips make them so decadent. Yum!
I’m glad they still worked out well! Perfect snack 🙂
Hi Monique, Really liked this recipe however ,the batter is much too dense for the vitamix, I had to transfer it to my cuisinart to finish, I am sure it is the variable in measuring almond flour which is why I prefer weight measurements to cup measurements, Thanks for the recipe! Andrea
HI! I’m glad they still worked out well in your cuisinart. Next time try blending the wet ingredients first and then adding the dry slowly 🙂
SO SO good! I have been making a ton of your recipes this past month and they are all my new favorites. These muffins were a big hit for my 2 year old and husband. Thank you sharing so many great healthy treats! You definitely need a cookbook!
Amazing! So happy to hear that. And hoping to get to a cookbook in the future 🙂
Really yum! Will make again!
I”m so glad!
I agree with other reviewers that this batter was way too thick for a blender (at least my VitaMix). No amount of poking and prodding with a spatula helped. Eventually I had to pour out half the batter and add water just to get the spinach to blend, then mix it all back together in a bowl. I think this could be solved by switching up the order: The spinach should be blended at the beginning with the wet ingredients to ensure it gets fully mixed in. Then, you could pour the wet mixture into a bowl and mix it with the dry ingredients by hand. This aside, they’re delicious.
Hi! Yes, absolutely feel free to blend the spinach with the wet ingredients. Your best bet is to also blend the wet ingredients first along with the oats, then add in the almond flour and remaining dry ingredients and blend again. Your bananas should be extra ripe too!
I just made these and they are so incredible! Loved sneaking in the spinach and your really can’t taste it at all! I used honey and felt like the sweetness was perfect.
Absolutely! Glad you enjoyed 🙂
Tried this recipe. Normally the ambitious kitchen instructions are spot on but my Vitamix would not blend the muffin batter. I ended up having to put it in the food processor to chop the spinach. Recommend adding spinach to blender after the bananas/eggs/maple syrup/vanilla and then mixing the other ingredients in with a spoon. The muffins were still good. I added extra chocolate chips for my trouble 🙂
Well. Now I am seeing all the reviews… could not find them before. Good to know others vitamix blenders were not successful either. Now I do not have to throw my vitamix away! LOL
Yes feel free to blend the spinach along with the wet ingredients! That should help.
Really moist. Really good. Not sweet. Nice banana flavor. They rise beautifully.
4 stars because I had to move the batter to my food processor. My blender could not handle it. And i have a vitamix. Maybe if I stir the dry into the liquid a bit. But it worked
I packed the cups of spinach. Is that what the recipe calls for?
Yummy muffins. I agree with others who said it
Was difficult to get ingredients to blend properly in blender. I added a little milk and it helped quite a bit. Thanks for the recipe!
Hi! Your best bet is to use a high powered blender and blend the wet ingredients first along with the oats, then add in the almond flour and remaining dry ingredients and blend again. Your bananas should be extra ripe too!
These are delicious! So easy to make and I was really impressed with the texture. I’ll be making these again 🙂
So happy to hear that!
These sound amazing. Any thoughts on substitutions to make them more keto-friendly? I imagine I could use erythritol instead of the maple syrup, but not sure what to sub for the bananas. Suggestions?
Hmm I don’t typically bake with alternative sweeteners and wouldn’t suggest subbing the banana so I’m not 100% sure! Let me know if you try an alternative!
These were delicious! I did have a hard time getting the spinach perfectly blended because the batter was very thick. My blender was having a tough time! I think next time I will blend the spinach with the wet ingredients.
Glad you enjoyed! And yes feel free to blend the spinach with the wet ingredients.
I was able to make these with an immersion blender by blending all wet ingredients with the spinach before folding in dry ingredients.
Loveeeee these!
Perfect! So glad you enjoyed!
I followed the recipe to a “T” and these were so moist and yummy! Still can’t believe there’s 3 cups of spinach in there?! My toddler devoured them and I’m currently pregnant and needing to watch my sweet treats, so these are a great guilt free treat. 10/10
…. I should also mention, I have a Ninja blender (not a vitamix) and didn’t have a problem blending. As per instructions, I did have to push spinach down though half way through to ensure everything blended. But all was smooth.
Amazing! So happy to hear that. And yes a high powered blender is the best for this recipe!
These muffins are absolutely delicious! They have the richness of brownies with their intense chocolate taste. I work as a nurse and these are fantastic as a “breakfast” before night shift and at work as a snack. They fulfill my “sweet’ cravings while also being nutritious – such a win all-around! I followed this recipe but substituted cocoa powder and chia seeds for cacao powder and hemp hearts because these are what I had on hand. I highly recommend making this recipe!
Amazing! So happy you’re loving these – perfect fuel for a long day!
These taste great! My SUBSTITUTION was I only had 2/3 cup of almond flour…i subbed in 1/3 coconut flour and 1 cup gluten free flour. This required me to add in 1/2 cup almond milk to make up for the lack of moisture that was missing from the missing almond flour. These are very tasty!
I’m glad that worked out well!
These muffins are delicious! Love the sea salt sprinkle on top. Similar to the chocolate banana bread with almond flour but with a little added nutrition. The batter was a too little thick for my blender so I added a splash of almond milk. Did the trick and they turned out great!
Perfect! I’m glad they turned out well 🙂
Loved how they turned out. The taste was great (couldn’t taste the spinach at all). Nutrition and as a chocoholic was so excited to find this recipe. However, the prep time for me was greatly underestimated. I had to keep stopping and using the spatula which was far more than 15 minutes. Sooo labor intensive not sure I would make regularly!
Noted on the prep time here! Glad you enjoyed the final result 🙂
I followed the recipe exactly only substitution was chia seeds for the hemp seeds. These muffins are amazing, moist, decadent & overall better than I expected!!! (Sorry 😇) My husband cannot believe they have 3cups of spinach. We love them! Thank You and already talking about making the next batch! XO
Amazing! So glad they were a hit!
Would these work with coconut flour instead of almond flour?
Unfortunately no, they will not. Coconut flour is very absorbent and takes on a much different texture.
These muffins are great!! The best part is that they are packed with spinach and my kids don’t know and they thought they were delicious. I love your recipes, haven’t tried a bad one yet!! Thanks!
Absolutely! So happy to hear that!
These were delicious! I made them for my family for breakfast today, and everyone gobbled them up and asked for more! They taste chocolatey and decadent, but I love that they were full of spinach and nutrients and’s very low in sugar. They kept everyone satisfied for hours. I didn’t have hemp hearts, so I used the chia seeds and it worked beautifully. The batter was REALLY thick and slightly gray looking…I was genuinely worried they wouldn’t come out, but they were perfect, so don’t be worried if your batter seems too thick. I scooped mine into silicon muffin tins with an ice cream scoop (there was no way it was pourable), but the finished muffins were light and airy. A keeper for sure!
Amazing! So glad they were a hit!
These muffins are delicious! I also like that I was able to incorporate veggies that are unnoticeable and surety less dishes while making them.
I did modify the recipe a bit after reading about others’ difficulty with blending. I added the spinach with the other liquid ingredients and while blending at this stage added ~1tbsp almond milk. I did not pack the almond flour much at all and added ~1tbsp more of almond milk while blending with the dry ingredients. This allowed my Vitamix to handle the batter just fine.
Perfect! I’m glad that worked out well 🙂
SO GOOD! I followed the recipe exactly and just had one for dessert. So delicious and easy. I used a food processor to blend with no issues. These are going into the regular muffin rotation!
Love it! Glad you enjoyed 🙂
After reading other reviews I decided to make these in my food processor and it worked perfectly. I made them into mini muffins and my three year old devoured 2 within minutes. Delicious, I love that they are not overly sweet. Will definitely be making these again!
Love it! Glad you both enjoyed!
Hi !! Should I use only 1 tbsp of chia seed for the 3 of hemps? Or 3 tbsp of chia as well ? Thank you
I’ve made these twice now. Can’t believe that they have so much nutrition. They are yum! The second time I actually used peas because I didn’t have spinach. Still delicious.
Absolutely! I’m glad that worked out well, too 🙂
These were the best healthy chocolate muffin I’ve ever had. Definitely will be making again since they are so easy to make because all the ingredients go right in the blender.
I’m so glad! Such a great breakfast or snack 🙂
I made these muffins and they were out of this world! They did not disappoint in any way. I followed the recipe exactly as written.
So happy to hear that! Such a great snack 🙂
These were SO good, I will definitely be making them again! I love the idea of adding spinach to muffins. I was a little skeptical at first but it turned out delicious!
So glad you loved these! Best way to add in some veggies 🙂
These are delicious and my toddler and preschooler gobble them up. Love that they have almond flour and spinach in them! My poor vitamix does seem to struggle blending even though I follow the recipe as directed – I see comments to try adding almond milk and will try that next time. I also just sprinkle a few chocolate chips on top instead of folding in… my kids don’t know the difference and the muffins taste sweet and chocolatey enough! Yum!
So glad they were a hit! And let me know how it goes with a little more milk next time 🙂
Loved those moist delicious muffins!! Saving for a repeat soon…
So happy to hear that!
These muffins are just amazing. They are super moist and very tasty. I think you need a powerful blender though because the batter will be thick, I have a Blendtec and it worked . I also added some avocado oil ( 1/4 cup ) to the mixture at the end, I was afraid the muffin would be a bit dry. Turned out real good. I sprinkle some white chocolate chip on top before putting in oven. Will definitely make them again. Thank you Monique. I collect your awesome recipes. Love them.
Love these! To me they taste more fudgy than traditional muffins and that makes it so much better especially sneaking veggies in there. You cannot taste the spinach at all! I used my food processor to blend everything together and had no issues with it all blending up. Stored them in the fridge
These are my favourite muffins! The texture is so perfect, the taste is incredible! You’d have no idea these are gluten free and packed with spinach! I love to have a half with breakfast with a little bit of PB! So delicious! So filling! So chocolatey! And packed with protein! I’d give them 10 stars if I could ⭐️
Made these this week and they were really good! I followed other commenters’ tips and blended wet ingredients, oats, and spinach in first, then added to dry ingredients in a bowl. My little one is picky with textures, so I only added 1 tbsp. of hemp seeds. They didn’t change the texture at all, so next time I’ll add the full amount. i also got 15 muffins instead of 12 (yay!). I also subbed honey for the maple syrup cause it’s what we had on hand. These were s big hit with my picky kids and we will definitely be making them again. Thanks Monique!
So easy & minimal clean up which is the best part.
These muffins were so good, you wouldn’t know they had so many healthier ingredients!
These were SO YUMMY!!! One suggestion I had was to preblend the spinach with the bananas because I don’t have a super high powered blender unfortunately. Otherwise these were PERFECT and guilt free because of all the great ingredients!
I make this for my 10 month old and omit the chocolate chips and he loves them for breakfast!! So yummy for everyone in the family, really!
Love that! Glad these are a hit 🙂
Love that these are so easy to make!
My young kids enjoy them which is definitely a win as I use can give these as a dessert without feeling like theres no nutritious benefit for them!
Personally I think the spinach makes them bitter. So for me these came no where close to a healthier alternative to cake for me!
I would still happily continue to make them for the kids though!
Glad they’re a hit with the kiddos! 🙂
These were amazing! I’ve made them 3 time already!
So glad you love them!
Delicious! My husband couldn’t believe these had tahini in them.
AMAZING! Have made them back to back weeks already. I have a small blender so I blended all the dry ingredients, dumped them in a mixing bowl, then blended the wet (including spinach) and added to the dry – worked perfectly! Thanks for another great recipe!
This muffin recipe is so easy to make and turned out so incredibly good. Highly recommend the sea salt on top, it adds the perfect balance to the chocolate. My 3 year old made it with me and said gross when I added spinach to the blender. Muffins come out of the oven and he devours it saying he now loves spinach lol.
I went and bought a blender just to make these muffins and they were worth it !! I’m someone who does not like bananas and can’t even stand them in a smoothie because I can smell them and the taste is too much for my liking, so I was hesitant about 3 (!!) in this recipe. They came out amazing and the ripe bananas really added that sweetness. Also for the hubs he didn’t even taste the spinach 🙂
These are amazing! Made the recipe as is and they turned out perfect – moist and full of chocolate flavor. You’d never know we snuck so many healthy ingredients inside. Will be making these for the 2nd time today!
I love how delicious, easy and nutrient dense these muffins all. My blender had no problem handling the batter, I blended the spinach after the wet ingredients. I didn’t get it perfectly smooth (I don’t have the best blender), but the muffins still turned out great!
These muffins were absolutely delicious!!! They tasted like chocolate cake & you could never tell there was spinach inside! Amazing recipe yet again Monique. I did use my food processor instead of my blender & it still turned out fine. My 3 year old daughter loves them
Perfect! So happy to hear that!
Just made these in an attempt to get my 2 year old to eat more veggies (that and he loves making muffins, so great weekend activity – AK is where I get all of my recipes from). They turned out amazing! So delicious and moist, can’t even tell they’re loaded with spinach. I did the chia seed swap for the hemp hearts and turned out great. Highly recommend! He also has an egg allergy (“wet egg”, can eat baked egg) – so I’m excited at the amount of egg in this recipe, hopefully the more exposure he gets to baked egg he’ll potentially overcome his “wet egg” allergy. Let those bananas ripen and bake these muffins!
Amazing! So happy to hear that!
This recipe makes me want to put spinach in all my baked goods. So moist and chocolatey. Youd never know there was THREE whole cups of spinach in them!!
Right?! So good!!
These turned out great, fudgey and almost brownie-like for me. I don’t have a very high powered blender, so I did the liquids first, followed by the spinach, then all dry ingredients excluding the almond flour. I transferred the mixture to a bowl to stir in the almond flour. But everything seemed to turn out great. Thank you!!!
Perfect! I’m glad that worked out well. Such a great snack or treat!
I Love Love Love these as my TREAT. I will often put raspberries on top..Yum. I do find that if using frozen bananas, you may want to let them thaw before mixing them in. If your ingredients are at room temp, the cooking time is accurate, otherwise you will have to leave them in much longer. Making these again tomorrow for my friends birthday!!
Yes definitely thaw & drain your bananas before using them 🙂 glad you enjoyed!