Spinach Muffins with Chocolate Chips

Preheat oven to 350 degrees F (180 degrees C).

Prepare muffin pan with liners and spray them with cooking spray.

In a large mixing bowl, combine Bob's Red Mill® Gluten Free 1-to-1 Baking Flour (1 1/2 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Pink Himalayan Sea Salt (1/2 tsp) and mix well.

Combine Apple Sauce (1/2 cup), Maple Syrup (1/2 cup), Eggland’s Best Pasture Raised Eggs (2), Simply Organic Vanilla Extract (2 tsp), Avocado Oil (4 Tbsp), and Fresh Spinach (1 cup) in a food processor (I use my Vitamix) and blend until the spinach has no visible chunks and mixture is smooth.

Add the wet spinach mixture to the dry ingredients and mix well until combined into a smooth batter. Fold in the Milk Chocolate Chips (1 cup).

Using a ⅓ cup measuring cup, scoop the mixture into your muffin tin about ¾ full.

Bake for 18 minutes or until done and stable.

Let cool 10 minutes before moving to a cooling rack.