Sunday, 26 June 2016

Spinach Chocolate Chip Muffins

These were a big hit at our house!!
1 cup whole-wheat flour
½ cup all-purpose flour
⅓ cup cocoa powder
½ cup unrefined granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup coconut oil, melted or ¼ cup organic canola oil
½ cup non-dairy milk (I used almond milk)
¼ cup maple syrup or agave nectar
1 (5 ounce) bag fresh baby spinach
½ cup mashed banana (from about 1 to 2 bananas)
2 teaspoons pure vanilla extract
¾ cup chocolate chips or ½ cup mini chocolate chips, optional
1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners (I got up to 21 out of this batch)
2. Whisk together dry ingredients in a large bowl: flours, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
3. In a blender, place oil, milk, maple syrup or agave, banana, vanilla and spinach. Blend on high for about 30 seconds or until completely puréed.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined. Stir in chocolate chips.
5. Fill muffin cups about ¾ full and bake 20-22 minutes or until a toothpick inserted into the centre comes out clean.

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