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