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Servings:

Green Smoothie Chocolate Chip Muffins

These Green Smoothie Chocolate Chip Muffins are 100% kid and husband approved! A delicious way to get wholesome ingredients in your loved ones!

Total Time

27min

5.0

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

Bananas

•

4 Tbsp

Coconut Oil , melted

•

1/3 cup

Coconut Sugar

•

Eggland's Best Classic Egg

•

1 Tbsp

Ground Flaxseed

•

3 Tbsp

Warm Water

•

1 Tbsp

Vanilla Extract

•

Lemon , juiced

•

4 Tbsp

Unsweetened Almond Milk

•

2 1/2 cups

Fresh Baby Spinach

•

1 3/4 cups

Gluten-Free Rolled Oats

•

4 Tbsp

Powdered Peanut Butter

•

1 tsp

Baking Soda

•

1/2 tsp

Baking Powder

•

1 pinch

Salt

•

1/2 cup

Semi-Sweet Chocolate Chips

Cooking Instructions

Preheat oven to 350 degrees (180 degrees C).

Line 12 muffin holes with liners or spray well with nonstick spray.

Blend Gluten-Free Rolled Oats (1 3/4 cups) in a Nutribullet or high power food processor until it’s a fine flour-like consistency.

Add Bananas (2) , Coconut Oil (4 Tbsp) , Coconut Sugar (1/3 cup) , Eggland's Best Classic Egg (1) , Ground Flaxseed (1 Tbsp) , Water (3 Tbsp) , Vanilla Extract (1 Tbsp) , the juice from Lemon (1) , Unsweetened Almond Milk (4 Tbsp) , and Fresh Baby Spinach (2 1/2 cups) to high powder blender and blend until a smooth creamy consistency is reached and there are no more traces of the spinach leaves.

In a separate bowl; combine rolled oat flour, Powdered Peanut Butter (4 Tbsp) , Baking Soda (1 tsp) , Baking Powder (1/2 tsp) , and Salt (1 pinch) , stir to combine.

Add the dry ingredients to the wet ingredients and mix until just combined.

Stir in Semi-Sweet Chocolate Chips (1/2 cup) , reserving a few for the tops, then divide evenly among 12 lined muffins.

Top with reserved chocolate chips and bake 17 to 18 minutes or until toothpick is inserted in the center and comes out clean.

Allow to cool 5 minutes or so then remove from pan and enjoy! Store in airtight container for 5 days or freeze for up 2 months.

Author's Notes

Organic Brown Coconut Sugar: You can substitute with equal parts brown sugar if needed. Coconut Oil: While I haven't tried it, I think you could easily swap this out for melted butter.Ground Oats: If you don't have a way to finely grind the oats or can't find oat flour, I think wheat or white flour would work just fine.

Nutrition Per Serving

CALORIES

199

FAT

8.8 g

PROTEIN

3.7 g

CARBS

27.5 g