Ingredients:

  • 1 cup (120g) finely chopped fresh baby spinach
  • 1 cup (130g) peeled and diced zucchini
  • 1 medium (115g) ripe banana
  • 2 large (100g) eggs
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup (80ml) coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (180g) oat flour
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (1g) ground cinnamon
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Place the spinach, zucchini, banana, eggs, maple syrup, oil, and vanilla into a high-speed blender. Process on high for 60-90 seconds until the mixture is a completely smooth, vibrant green liquid with no visible flecks.
  2. In a large mixing bowl, sift together the oat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. Pour the smooth veggie puree over the dry ingredients. Fold gently with a spatula until just combined, then fold in the chocolate chips.
  4. Distribute the batter evenly among 12 lined muffin cups. Bake at 350°F (175°C) for 22-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.