Chocolate Chip Spinach Muffins

Chocolate Chip Spinach Muffins are a perfect healthy snack for kids! These green muffins are exploding with chocolate flavor chunks!

Spinach Muffins

If spinach tastes good in a smoothie... how about adding it to muffins! I usually add zucchini to muffins for added nutrition, but these spinach muffins 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!

These gluten-free spinach muffins 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!

📖 Recipe

Chocolate Chip Spinach Muffins

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Danielle Fahrenkrug

Chocolate Chip Spinach Muffins are a perfect healthy snack for kids! These green muffins are exploding with chocolate flavor chunks!

5 from 3 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Baking, Breakfast, Snacks

Cuisine American

Servings 12 muffins

Calories 272 kcal

Ingredients

  

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• ▢ 1½ cups gluten free flour mix
• ▢ ½ cup tapioca flour
• ▢ ½ cup unsweetened applesauce
• ▢ ¾ cup 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

* Photos done with spelt flour which give it a smoother consistency. Gluten-free flour will make the dough thicker but still delicious!

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 14mgSodium: 152mgPotassium: 164mgFiber: 2gSugar: 25gVitamin A: 257IUVitamin C: 1mgCalcium: 66mgIron: 1mg

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