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