Preheat oven to 350 degrees (180 degrees C).
Line 12 muffin holes with liners or spray well with nonstick spray.
Gluten-Free Rolled Oats (1 3/4 cups)
in a Nutribullet or high power food processor until it’s a fine flour-like consistency.
Coconut Oil (1/4 cup)
Coconut Sugar (1/3 cup)
Ground Flaxseed (1 Tbsp)
Water (3 Tbsp)
Vanilla Extract (1 Tbsp)
, the juice from
Unsweetened Almond Milk (1/4 cup)
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 (1/4 cup)
Baking Soda (1 tsp)
Baking Powder (1/2 tsp)
Salt (1 pinch)
, stir to combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
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.