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Chocolate Spinach Blender Muffins

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Ingredients

Warning0 allergens identified

Chocolate Spinach Blender Muffins

1 rolled oats

⅓ cup natural cocoa powder

1 tbsp instant espresso powder

1 baking soda

¼ tsp salt

2 very ripe bananas

1 egg

2 big handfuls spinach leaves

1 tsp vanilla extract

¼ cup coconut oil

¼ cup pure maple syrup

¼ cup milk

¾ cup chocolate chips

Instructions

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Instructions

Preheat the oven to 350. Use cooking spray to grease a 12 count muffin pan.

Add rolled oats to a high speed blender such as a Vitamix, place the lid on, and pulse on high until the oats have been processed into a powder (20-30 seconds). It’s okay if it looks a little clumpy.

Pour the freshly made oat flour from the blender bowl into a medium mixing bowl. Add the natural cocoa powder, baking soda, salt, and instant espresso powder to the oat flour and whisk it together. Set aside for now.

To the now empty blender, add the wet ingredients: bananas, egg, spinach, vanilla, coconut oil, maple syrup, and milk. Blend these ingredients together on high until completely smooth and mixed together. The mixture will be very green!

On top of the green smoothie mixture in the blender, add the oat flour mixture. Blend again until smooth and no dry pockets remain. Scrape down the sides if necessary. Add the chocolate chips and use a rubber spatula or scraper tool to mix.

Pour the batter into a greased 12-count muffin tin. Top with additional chocolate chips if desired! Bake in a preheated 350F degree oven for 25 minutes, or until a toothpick inserted comes out clean.

These muffins will last up to 5 days kept in a sealed container at room temperature. They will last up to 3 months in a sealed container in the freezer.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Blend Spinach Until Invisible 🥬
Blend the spinach with the wet ingredients first until completely smooth and incorporated—this prevents visible green flecks and ensures the spinach flavor blends seamlessly with the chocolate without detection.
Use Truly Ripe Bananas 🍌
Choose bananas with brown spots or even slight blackening, as they provide maximum natural sweetness and moisture, reducing the need for added sugar while creating tender, cake-like muffins.
Bloom Espresso Powder First ☕
Mix the instant espresso powder with a tablespoon of hot water before adding to the batter—blooming it deepens the chocolate flavor without adding coffee taste, creating a more complex and sophisticated muffin.
Don't Overmix After Adding Oats 🌾
Fold in the rolled oats and chocolate chips gently by hand after blending to maintain texture and prevent tough, dense muffins from overdeveloped gluten.
Fill Cups Strategically for Even Baking 🧁
Fill muffin cups two-thirds full and place a few chocolate chips on top of each muffin before baking—this creates visually appealing muffins and ensures even browning and consistent texture throughout the batch.