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gluten free chocolate spinach muffin drizzled with peanut butter

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!

Course Breakfast, Dairy Free, Gluten Free, Snack
Cuisine American
Keyword chocolate spinach muffins, gluten free chocolate spinach muffins, spinach chocolate muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 224 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 3 VERY RIPE medium bananas
  • 3 eggs
  • 3 tablespoons pure maple syrup (or sub honey)
  • 1 teaspoon vanilla
  • 3 cups organic spinach
  • 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)
  • 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

  1. 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.
  2. Add the bananas, eggs, maple syrup, vanilla and spinach to a high powered blender and blend until completely smooth.

  3. Next add in the almond flour, cacao powder, oats, hemp hearts, 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. It is best to do this in a high powered blender. Once the batter is smooth, stir in ⅓ cup chocolate chips (do not blend).

  4. 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 and for the muffins to blend properly.

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!

Nutrition Facts
Blender Double Chocolate Spinach Muffins
Amount Per Serving (1 muffin)
Calories 224 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 2.7g17%
Carbohydrates 19.7g7%
Fiber 5.3g22%
Sugar 7.5g8%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.