RECIPE
16 INGREDIENTS9 STEPS27MIN

Green Smoothie Chocolate Chip Muffins

5.0
1 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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These Green Smoothie Chocolate Chip Muffins are 100% kid and husband approved! A delicious way to get wholesome ingredients in your loved ones!

27MIN

Total Cooking Time

16

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1/4 cup
Coconut Oil, melted
1/3 cup
Organic Coconut Sugar
1
Egg
1 Tbsp
Ground Flaxseed
3 Tbsp
Warm Water
1 1/2 tsp
1/4 cup
Unsweetened Almond Milk
2 1/2 cups
Fresh Baby Spinach
1 3/4 cups
Gluten-Free Rolled Oats
1/4 cup
PBfit® All-Natural Peanut Butter Powder
1 tsp
Baking Soda
1/2 tsp
Baking Powder
1 pinch
1/2 cup
Semi-Sweet Chocolate Chips
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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.

Directions

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Step 1
Preheat oven to 350 degrees (175 degrees C).
Step 2
Line 12 muffin holes with liners or spray well with nonstick spray.
Step 3
Blend Gluten-Free Rolled Oats (1 3/4 cup) in a Nutribullet or high power food processor until it’s a fine flour-like consistency.
Step 4
Add Banana (2), Coconut Oil (1/4 cup), Organic Coconut Sugar (1/3 cup), Egg (1), Ground Flaxseed (1 tablespoon), Water (3 tablespoon), Vanilla Extract (1 tablespoon), Lemon Juice (1 1/2 teaspoon), Unsweetened Almond Milk (1/4 cup), and Fresh Baby Spinach (2 1/2 cup) to high powder blender and blend until a smooth creamy consistency is reached and there are no more traces of the spinach leaves.
Step 5
In a separate bowl; combine rolled oat flour, PBfit® All-Natural Peanut Butter Powder (1/4 cup), Baking Soda (1 teaspoon), Baking Powder (1/2 teaspoon), and Salt (1 pinch), stir to combine.
Step 6
Add the dry ingredients to the wet ingredients and mix until just combined.
Step 7
Stir in Semi-Sweet Chocolate Chips (1/2 cup), reserving a few for the tops, then divide evenly among 12 lined muffins.
Step 8
Top with reserved chocolate chips and bake 17 to 18 minutes or until toothpick is inserted in the center and comes out clean.
Step 9
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.

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