Nani's Double Chocolate Spinach Blender Muffins
These fluffy, chocolatey muffins are a secret way to sneak some greens into your breakfast or snack time.
recipesbynani.comYou might be surprised to see spinach in a chocolate muffin, but I promise you cannot taste it at all. These muffins are a favorite in my house because they are moist, rich, and pack in plenty of nutrition without anyone being the wiser.
Everything comes together right in your blender, which makes clean up a breeze. I love making a batch at the start of the week so the kids have something healthy to grab when they are running out the door.
🧺 Ingredients
- 2 cups fresh baby spinach, packed
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
Place the spinach, eggs, almond butter, maple syrup, and vanilla into your blender. Blend on high until the mixture is completely smooth and bright green.
- 3
Add the almond flour, cocoa powder, baking soda, and salt to the blender. Pulse or blend on low just until the dry ingredients are combined with the wet mixture.
- 4
Remove the pitcher from the base and gently fold in the chocolate chips with a spoon.
- 5
Divide the batter evenly among the muffin cups.
- 6
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- 7
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container in the fridge for up to five days. You can also freeze them for up to three months and just pop one in the microwave for a few seconds when you are ready to eat.
Made this recipe? Let us know how it went.
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