Blender Chocolate Spinach Muffins (GF & DF)

GF
V

Kid-approved chocolate spinach muffins that are gluten-free, dairy-free, naturally sweetened and made in a blender!

chocolate spinach muffins 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

If you love my kid-approved spinach muffins, then you’ll definitely loveeeee these chocolate spinach muffins!! They’re basically the same recipe as my blender spinach muffins, but with the addition of CHOCOLATE! I simply added in cacao powder, chocolate chips, and a bit more almond milk – that’s the only difference between these two muffin recipes!

chocolate spinach muffins3 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

These blender chocolate spinach muffins are so easy to make – simply add all the ingredients into a blender (except the chocolate chips) and then pour into muffin tins and bake! These are an easy and delicious snack or breakfast.

I love that this recipe has spinach in it (you can’t taste it), so it’s a great way to sneak greens into your kids diet or your own. My husband rarely eats greens, so it’s also a great way to get him eating some vegetables too 🙂

chocolate spinach muffins4 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

These chocolate blender muffins are gluten-free, dairy-free and are naturally-sweetened with just banana and maple syrup. to keep these muffins gluten-free I used certified gluten-free oat flour. To keep this recipe dairy-free I used almond milk and chocolate chips that do not contain dairy.

These muffins taste like decadent chocolate muffins, but are made with clean ingredients!

Ingredients you need to make blender chocolate spinach muffins:

  • Eggs: I always opt for pasture-raised eggs for optimal vitamins and nutrients. I have not tested vegan egg substitutes such as flax eggs.
  • Bananas: I use bananas to naturally sweeten these muffins and give them their desired texture. Make sure to use ripe bananas that are slightly brown and spotty.
  • Coconut oil: makes these muffins nice and moist and a much healthier alternative to vegetable oils like canola oil. I like to use liquid coconut oil, which is the one that I linked to, but if using solid coconut oil melt it in the microwave until liquid, and then let it cool for a few minutes before adding it into the blender.
  • Almond milk: my dairy-free milk of choice for these muffins.
  • Maple syrup or honey: I used maple syrup, but feel free to use the same amount of honey. Both maple syrup and honey are naturally sweeteners – I used just enough to give these muffins their perfect slightly sweet taste.
  • Vanilla extract: for that slight vanilla flavor.
  • Spinach: you’ll never taste it, but this is what gives the muffins their green coloring and it the best way to sneak some vegetables in!
  • Oat flour: one of my favorite gluten-free flours to bake with!
  • Cacao powder: what makes this recipe chocolatey! Did you know that cacao powder is a great source of iron?!
  • Cinnamon: to give the muffins more flavor.
  • Baking soda: this is essential for the muffins to rise and bake properly.
  • Salt: adds good flavor to these muffins.
  • Chocolate chips: if dairy-free make sure to use dairy-free chocolate chips! You do NOT add the chocolate chips into the blender – you’ll stir these in by hand after all other ingredients are blended together.

FAQ:

  • Can you taste the spinach in these muffins?: Not at all! These muffins taste like decadent chocolate banana bread!
  • Can I make these muffins vegan?: You can try making these muffins with flax eggs, but I have NOT tested this before, so no promises on the outcome! If you make them with flax eggs please let me know how they turn out!
  • How do I store these muffins?: You can store these muffins in an airtight container on the counter for up to two days, but after that I recommend keeping them in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy at a later time.

More healthy muffin recipes that you’ll love:

I can’t wait for you guys to make these healthy spinach muffins! If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.

Print

Blender Chocolate Spinach Muffins (GF & DF)

Kid-approved chocolate spinach muffins that are gluten-free, dairy-free, naturally sweetened and made in a blender!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
Print It Pin It

Ingredients

Scale

Instructions

  • Preheat oven to 350F and line a muffin tray with muffin liners, then spray with coconut oil spray.
  • Add all ingredients except the chocolate chips to a blender and blend until smooth.
  • Stir in the chocolate chips.
  • Pour the batter evenly into the muffin tins, filling them 2/3 full.
  • Place in the oven and bake for 20 minutes.
  • Remove from oven and allow to cool for at least 20 minutes prior to enjoying.

Notes

If you’re dairy-free make sure you use dairy-free chocolate chips.

You do NOT blend the chocolate chips – first blend all ingredients besides the chocolate chips, then stir in the chocolate chips.

I buy my coconut oil already in liquid form, which is what I recommend for this recipe. However, if you have solid coconut oil that’s totally fine! Simply melt it in the microwave for a few seconds, then allow it to cool for a few minutes before adding it into the blender. Make sure to measure the coconut oil in liquid form, not solid form!

Store these muffins in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy later.

Did you make this recipe?

Tag @leahsplate on Instagram

Recipe Card powered bytasty recipes neutral - Blender Chocolate Spinach Muffins (GF & DF)

Leave A Comment And Rate This Recipe!

Your email address will not be published.

Recipe rating

As Seen In