Spinach Chocolate Chip Muffins
These Spinach Muffins with Chocolate Chips are a healthy recipe for toddlers or school kids, made with oat flour to boost plant-based protein and fiber.
Yield: 12 Muffins
Calories: 150kcal
Ingredients
- 2 cups Rolled Oats
- 1 cup Mashed Bananas
- ½ cup Milk of Choice
- 3 tablespoons Melted Butter or olive oil
- ¼ cup Maple Syrup
- 2.5 oz Baby Spinach Leaves
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with muffin cases and slightly spray cooking oil in the cases. Set it aside.
- In a blender, add all the ingredients except the chocolate chips and blend on high speed until the batter is smooth.
- You may have to stop the blender, scrape down the sides, and repeat until the batter is consistent and smooth.
- Stop the blender and stir in the chocolate chips.
- Fill each muffin case with 1/4 cup of batter and bake in the center rack of the oven for 20 minutes or until a pick inserted in the center of the muffins comes out clean.
- Cool down on a wire rack for 1 hour.
Storage
- Store in an airtight box at room temperature for up to 2 days or 4 days in the fridge.
- Freeze for up to 3 months in zip lock bags, thaw at room temperature the day before.
Nutrition
Nutrition Facts
Spinach Chocolate Chip Muffins
Serving Size
1 muffin
Amount per Serving
Calories
150
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
140
mg
6
%
Potassium
235
mg
7
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
686
IU
14
%
Vitamin C
4
mg
5
%
Calcium
86
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.