Veggie Packed Double Chocolate Muffins by What Great Grandma Ate - FoodSocial

Veggie Packed Double Chocolate Muffins by What Great Grandma Ate - FoodSocial

from foodsocial.io
1 servings

Ingredients

  • 1whole1 whole1 whole banana, ripe with brown spots
  • 1whole1 whole1 whole zucchini, cut into 2 inch chunks
  • 1cup1 cup1 cup baby spinach
  • 1whole1 whole1 whole egg, can sub with a flax egg
  • 2tbsp2 tbsp2 tbsp milk, or dairy free milk of your choice
  • 2tbsp2 tbsp2 tbsp butter, unsalted, or coconut oil, melted
  • 1tsp1 tsp1 tsp pure vanilla extract
  • 1 ¼cup1.25 cup1.25 cup gluten-free 1-to-1 baking flour - bob's red mill, or regular ap flour or oat flour
  • ½cup0.5 cup0.5 cup coconut sugar, or granulated sugar
  • ⅓cup0.333 cup0.333 cup cocoa powder, unsweetened
  • 1tsp1 tsp1 tsp baking soda
  • ¼tsp0.25 tsp0.25 tsp sea salt
  • ½cup0.5 cup0.5 cup semi-sweet chocolate chips, plus more to top

Directions

  1. 1

    Preheat oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.

  2. 2

    Place banana, zucchini, spinach, egg, milk, butter, and vanilla extract in a high-powered blender and blend until smooth.

  3. 3

    In a large mixing bowl, whisk together flour, coconut sugar, cocoa powder, baking soda, and sea salt.

  4. 4

    Pour the blended mixture over the flour mixture, and stir until just combined. Be careful not to overmix.

  5. 5

    Add chocolate chips and fold to combine.

  6. 6

    Divide the batter in the prepared muffin tin. Top with more chocolate chips, if you want.

  7. 7

    Bake for 23-26 minutes until a the toothpick inserted in the center comes out mostly clean with a few crumbs.

  8. 8

    Cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack. Enjoy!