• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Leah's Plate
  • Home
  • Healthy Recipes
  • By Diet
    • Gluten-Free Recipes
    • Grain-Free Recipes
    • Paleo Recipes
    • Vegan Recipes
    • Vegetarian Recipes
  • By Meal
    • Apps & Sides
    • Breakfast
    • Desserts
    • Dinners
    • Lunches
    • Smoothies
  • Lifestyle
    • Health
    • Sunday Things
    • Travel
  • About
    • Contact
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Blender Chocolate Spinach Muffins (GF & DF)

February 27, 2021 by Leah Goldglantz Leave a Comment

Jump to Recipe·Print Recipe
chocolate spinach muffins2 150x150 - Blender Chocolate Spinach Muffins (GF & DF)

Kid-approved chocolate spinach muffins that are gluten-free, dairy-free, naturally sweetened and made in a blender!

chocolate spinach muffins 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

If you love my kid-approved spinach muffins, then you’ll definitely loveeeee these chocolate spinach muffins!! They’re basically the same recipe as my blender spinach muffins, but with the addition of CHOCOLATE! I simply added in cacao powder, chocolate chips, and a bit more almond milk – that’s the only difference between these two muffin recipes!

chocolate spinach muffins3 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

These blender chocolate spinach muffins are so easy to make – simply add all the ingredients into a blender (except the chocolate chips) and then pour into muffin tins and bake! These are an easy and delicious snack or breakfast.

I love that this recipe has spinach in it (you can’t taste it), so it’s a great way to sneak greens into your kids diet or your own. My husband rarely eats greens, so it’s also a great way to get him eating some vegetables too 🙂

chocolate spinach muffins4 684x1024 - Blender Chocolate Spinach Muffins (GF & DF)

These chocolate blender muffins are gluten-free, dairy-free and are naturally-sweetened with just banana and maple syrup. to keep these muffins gluten-free I used certified gluten-free oat flour. To keep this recipe dairy-free I used almond milk and chocolate chips that do not contain dairy.

These muffins taste like decadent chocolate muffins, but are made with clean ingredients!

Ingredients you need to make blender chocolate spinach muffins:

  • Eggs: I always opt for pasture-raised eggs for optimal vitamins and nutrients. I have not tested vegan egg substitutes such as flax eggs.
  • Bananas: I use bananas to naturally sweeten these muffins and give them their desired texture. Make sure to use ripe bananas that are slightly brown and spotty.
  • Coconut oil: makes these muffins nice and moist and a much healthier alternative to vegetable oils like canola oil. I like to use liquid coconut oil, which is the one that I linked to, but if using solid coconut oil melt it in the microwave until liquid, and then let it cool for a few minutes before adding it into the blender.
  • Almond milk: my dairy-free milk of choice for these muffins.
  • Maple syrup or honey: I used maple syrup, but feel free to use the same amount of honey. Both maple syrup and honey are naturally sweeteners – I used just enough to give these muffins their perfect slightly sweet taste.
  • Vanilla extract: for that slight vanilla flavor.
  • Spinach: you’ll never taste it, but this is what gives the muffins their green coloring and it the best way to sneak some vegetables in!
  • Oat flour: one of my favorite gluten-free flours to bake with!
  • Cacao powder: what makes this recipe chocolatey! Did you know that cacao powder is a great source of iron?!
  • Cinnamon: to give the muffins more flavor.
  • Baking soda: this is essential for the muffins to rise and bake properly.
  • Salt: adds good flavor to these muffins.
  • Chocolate chips: if dairy-free make sure to use dairy-free chocolate chips! You do NOT add the chocolate chips into the blender – you’ll stir these in by hand after all other ingredients are blended together.

FAQ:

  • Can you taste the spinach in these muffins?: Not at all! These muffins taste like decadent chocolate banana bread!
  • Can I make these muffins vegan?: You can try making these muffins with flax eggs, but I have NOT tested this before, so no promises on the outcome! If you make them with flax eggs please let me know how they turn out!
  • How do I store these muffins?: You can store these muffins in an airtight container on the counter for up to two days, but after that I recommend keeping them in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy at a later time.

More healthy muffin recipes that you’ll love:

  • Blender Spinach Muffins (basically these, but without the chocolate)
  • Vegan & gluten-free blueberry muffins
  • Paleo morning glory muffins
  • Cacao honey banana muffins (gluten-free)
  • Gluten-free chocolate chip pumpkin muffins

I can’t wait for you guys to make these healthy spinach muffins! If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.

Print

Blender Chocolate Spinach Muffins (GF & DF)

chocolate spinach muffins2 150x150 - Blender Chocolate Spinach Muffins (GF & DF)

Kid-approved chocolate spinach muffins that are gluten-free, dairy-free, naturally sweetened and made in a blender!

  • Author: Leah Goldglantz
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 pasture-raised eggs
  • 2 ripe bananas
  • 1/2 cup unsweetened almond milk
  • 1/4 cup liquid coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 big handfuls of spinach
  • 1.5 cups oat flour
  • 1/2 cup cacao powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350F and line a muffin tray with muffin liners, then spray with coconut oil spray.
  • Add all ingredients except the chocolate chips to a blender and blend until smooth.
  • Stir in the chocolate chips.
  • Pour the batter evenly into the muffin tins, filling them 2/3 full.
  • Place in the oven and bake for 20 minutes.
  • Remove from oven and allow to cool for at least 20 minutes prior to enjoying.

Notes

If you’re dairy-free make sure you use dairy-free chocolate chips.

You do NOT blend the chocolate chips – first blend all ingredients besides the chocolate chips, then stir in the chocolate chips.

I buy my coconut oil already in liquid form, which is what I recommend for this recipe. However, if you have solid coconut oil that’s totally fine! Simply melt it in the microwave for a few seconds, then allow it to cool for a few minutes before adding it into the blender. Make sure to measure the coconut oil in liquid form, not solid form!

Store these muffins in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy later.

Keywords: muffins, healthy muffins, blender muffins, gluten-free, dairy-free, naturally sweetened, baking, snack

Did you make this recipe?

Tag @leahsplate on Instagram

Recipe Card powered bytasty recipes neutral - Blender Chocolate Spinach Muffins (GF & DF)

pinit fg en rect red 28 - Blender Chocolate Spinach Muffins (GF & DF)

Tweet
Pin
Share

Filed Under: Baked Goods, Diets, For Kids & Toddlers, Gluten-Free Recipes, Meals, Recipes, Vegetarian Recipes Tagged With: baking, blender muffins, chocolate muffins, dairy-free, gluten-free, muffins, naturally-sweetened

Previous Post: « 4 Superfoods You Should Have In Your Kitchen
Next Post: The BEST Paleo Lemon Poppyseed Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! Welcome to Leah's Plate! I am a health enthusiast, wife and mama. My blog focuses on embracing whole foods to nourish our bodies. I create recipes that are quick and easy to make proving that eating healthy doesn't have to be complicated.
Find out more About Me and my personal journey to health. I hope these recipes inspire you to pursue a healthier life! If you have any questions please don't hesitate to email me at [email protected]

Subscribe Today!

subscribe for email updates!

  • Privacy Policy

Categories

Archives

Footer

About Leah

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Privacy Policy

My Favorites

Sunday Things 360x361 - Sunday Things... 4.18.21
mother with daughters
mocha cold brew smoothie bowl

Follow me on Instagram

Lunchtime eats // @awgbakery paleo bread (code lea Lunchtime eats // @awgbakery paleo bread (code leahsplate10 for discount) with @kitehillfoods almond milk cream cheese, sliced avocado, wild salmon, dill, cilantro & everything but the bagel seasoning. Highly recommend this combo 🙌🏻

Having a v productive Monday (worked out & got sooo much sh*t done around the house)! Hope everyone has a good week.
‘green goddess panini’ seems appropriate for t ‘green goddess panini’ seems appropriate for the one! Homemade kale pesto (recipe on my blog - search pesto), with spinach, avocado & mozzarella on sprouted whole wheat bread - pressed in the panini maker. 

Hope everyone has a great Friday!
@planta you have won me over 🤍 @planta you have won me over 🤍
Always a hit // @awgbakery paleo bread lightly toa Always a hit // @awgbakery paleo bread lightly toasted w avo 🥑, scrambled pasture-raised eggs, parsley, salt, pepper, red pepper flakes & grated raw cheddar 

Battling a migraine today, so taking it easy the rest of the day...
My fave go-to simple side salad! Love serving this My fave go-to simple side salad! Love serving this alongside any meal when I want to pack some greens in. Goes v well with wild salmon & avocado or served with pasta!

Handful arugula 
Drizzle of olive oil (a good cold-pressed organic one)
Drizzle of balsamic vinegar
Freshly grated Parmesan 
Pinch of pink salt & pepper

So simple, so easy, and so good!
Blueberry pie baked oatmeal // always a comforting Blueberry pie baked oatmeal // always a comforting favorite of mine. 

Preheat oven to 350F. In a bowl combine 1/2 cup old fashioned oats, pinch of cinnamon, 2/3 cup almond milk, & 1/2 mashed banana. Mix well, then mix in a handful of blueberries (fresh or frozen). 
Pour into a lightly greased ramekin and add a few more blueberries on top. Place in the oven. Bake for 25 min. Remove from oven and spoon into a bowl. Enjoy! I love adding in a spoonful of almond butter too!

Copyright © 2021 · Leah's Plate