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RECIPE
16 INGREDIENTS9 STEPS27min

Green Smoothie Chocolate Chip Muffins

5.0
1 Ratings
Editor's Choice
These Green Smoothie Chocolate Chip Muffins are 100% kid and husband approved! A delicious way to get wholesome ingredients in your loved ones!
Green Smoothie Chocolate Chip Muffins Recipe | SideChef
These Green Smoothie Chocolate Chip Muffins are 100% kid and husband approved! A delicious way to get wholesome ingredients in your loved ones!
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!
http://lemonsandbasil.com/
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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!
http://lemonsandbasil.com/
27min
Total Time
$0.73
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1/4 cup
Coconut Oil , melted
1/3 cup
Organic Coconut Sugar
1
1 Tbsp
Ground Flaxseed
3 Tbsp
Warm  Water
1/2 Tbsp
1/4 cup
Unsweetened Almond Milk
2 1/2 cups
Fresh Baby Spinach
1 3/4 cups
Gluten-Free Rolled Oats
1/4 cup
Powdered Peanut Butter
1 tsp
Baking Soda
1/2 tsp
Baking Powder
1 pinch
1/2 cup
Semi-Sweet Chocolate Chips
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Nutrition Per Serving

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CALORIES
190
FAT
8.3 g
PROTEIN
3.7 g
CARBS
26.6 g

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.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees (180 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 cups) in a Nutribullet or high power food processor until it’s a fine flour-like consistency.
Step 4
Add Bananas (2) , Coconut Oil (1/4 cup) , Organic Coconut Sugar (1/3 cup) , Egg (1) , Ground Flaxseed (1 Tbsp) , Water (3 Tbsp) , Vanilla Extract (1 Tbsp) , Lemon Juice (1/2 Tbsp) , Unsweetened Almond Milk (1/4 cup) , 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.
Step 5
In a separate bowl; combine rolled oat flour, Powdered Peanut Butter (1/4 cup) , Baking Soda (1 tsp) , Baking Powder (1/2 tsp) , 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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Nutrition Per Serving
Calories
190
% Daily Value*
Fat
8.3 g
11%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
15.2 mg
5%
Carbohydrates
26.6 g
10%
Fiber
2.5 g
9%
Sugars
15.0 g
--
Protein
3.7 g
7%
Sodium
175.2 mg
8%
Vitamin D
0.1 µg
0%
Calcium
39.9 mg
3%
Iron
1.4 mg
8%
Potassium
113.6 mg
2%
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