Chocolate Chip Spinach Muffins are a perfect Halloween “Goblin” breakfast for your little goblins! These muffins may be green but are exploding with chocolate flavor chunks!
Have you thought about Halloween yet? I am loving all the Halloween big brother and baby combo ideas I am getting from Pinterest, along with scrumptious fall recipes. I think these would be cute at a Halloween party pared with Mummy Ghost Pizzas.
So, guess what? I have been trying to make muffins with different vegetables for a while. Most of them turn out bloopers that ended up bitter and trashed. Ugh, I hate wasting ingredients! Being sleep deprived I guess has me feeling a bit more creative. After getting up the past few mornings at 4:30am to feed little c, we are both wide awake and I apparently find it therapeutic to bake at 5:00 in the morning! Crazy, I know. Our house has been fragrant with spinach muffins, granola bars and granola the past few mornings! Smells like fall is in the air with all the maple and cinnamon.
If spinach tastes good in a smoothie… how about adding it to muffins! I usually add zucchini to muffins for added nutrition, but these are 1,000 times better with no spinach taste. The chocolate chips make them an appealing treat for kids and the green makes them fun. I love how this recipe turned out and had to share it with you!
They are low fat compared to your average store bought muffins. And are big time toddler approved! Big C loves these and I am so thrilled to get more green vegetables in his diet (and my husband’s).
Just blend the wet ingredients in a blender, mix with the dry ingredients, bake and devour!
Chocolate Chip Spinach Muffins
Ingredients
- 1½ cups Spelt flour or gluten free flour mix
- ½ cup tapioca flour
- ½ cup unsweetened applesauce
- 3/4 cup of maple syrup
- 1 large egg beaten
- 2 tsp. vanilla extract
- 1 cup packed spinach
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare muffin pan with cooking spray or liners.
- Combine applesauce, maple syrup, egg, vanilla, olive oil and spinach in a food processor (I used the NutriBullet) and blend until the spinach has no visible chunks.
- In a separate mixing bowl, combine salt, baking soda, baking powder, gluten free flour and tapioca flour and mix well. Add the wet spinach mixture to the dry ingredients and fold over till combined. Fold in the chocolate chips.
- Using an ice cream scoop or ¼ cup measuring cup, scoop mixture into your muffin tin about ¾ full. Bake about 20-22 minutes. Let cool 10 minutes before moving to a cooling rack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 135 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 16 mg | 5 % |
| Sodium 164 mg | 7 % |
| Potassium 33 mg | 1 % |
| Total Carbohydrate 25 g | 8 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 9 g | |
| Protein 2 g | 3 % |
| Vitamin A | 5 % |
| Vitamin C | 1 % |
| Calcium | 1 % |
| Iron | 1 % |
Laurie says
September 19, 2014 at 5:20 amtotally gonna make these Danielle! and girl I wish I had the energy to actually get up and be productive when I'm sleep deprived. I just lie there and try to doze. Its so frustrating! and btw- these pics are so so so gorgeous. well done mama. you are a super mama!
admin says
September 20, 2014 at 8:38 pmThanks Laurie!