Chocolate Green Smoothie Muffins

Ingredients

• 3 small overripe bananas (300g // 1.5 cups, mashed)
• 1/4 cup drippy nut butter (62 g // I use tahini but you can also use almond butter or peanut butter)
• 1/4 cup non dairy milk (63 ml // I use cashew milk)
• 1/3 cup coconut sugar (70g)*
• 2 cups spinach (60g)
• 1 tsp vanilla
• 1 1/4 cup gluten free rolled oats, blended into a flour (120g // or 1 cup oat flour)
• 1/2 cup + 2 tbsp cocoa powder (62g // or cacao powder)
• 1/2 cup almond flour (56g)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dairy free chocolate chips (40g)

Instructions

1. 1

   Preheat oven to 425 F.

2. 2

   Blend oatmeal to make oat flour if haven’t done already. Remove from blender. Add all the wet ingredients into the blender and blend until smoothie like consistency. If you like bits of banana chunks in your muffins, reserve 1 banana and mash in another large mixing bowl.

3. 3

   Pour the smoothie into the large mixing bowl. Add in the oat flour, cocoa powder, almond flour, baking powder, baking soda and salt and use a spatula to fold all ingredients together until a scoop-able batter forms. Divide batter into 9 lined or greased muffin tins. Each muffin is about 84g. Then add chocolate chips on top.

4. 4

   Place into the oven and bake for 4 minutes. Drop the temperature down to 350 F and bake for another 19-20 minutes. Check doneness by inserting a toothpick into the centre of a muffin, it should come out almond clean or with a few crumbs on it.

5. 5

   Remove from the oven and let it cool in the pan for no more than 5 minutes (I usually take them out at 3 minutes or once I can touch them without burning my self). Place them onto a cooling rack and let them cool for 10 minutes before eating.