Blender spinach banana muffins, crowned with chocolate chips for a delightful vegan and gluten-free treat.
Whip up a batch of these delectable blender Spinach Banana Muffins with Chocolate Chips for St. Patrick’s Day! Start by blending fresh spinach leaves with creamy almond milk until smooth. Then, mix in mashed ripe bananas, sweet maple syrup, and fragrant vanilla extract for a burst of flavour. Combine the vibrant green blend with a gluten-free flour mixture, baking powder, baking soda, and a pinch of salt, creating a luscious batter. Gently fold in vegan chocolate chips to add a decadent touch. Spoon the mixture into muffin cups, topping each with extra chocolate chips for an irresistible finish. Bake until golden brown and fragrant, allowing the aroma to fill your kitchen. Once cooled, these moist and tender muffins are ready to enjoy, offering a perfect balance of wholesome ingredients and indulgent sweetness. Treat yourself to a delightful snack or breakfast option that’s both nourishing and satisfying.
Blending the spinach in this blender spinach banana muffin recipe serves several purposes:
- Texture and Consistency: Blending the spinach with almond milk helps create a smooth, uniform texture, ensuring that the spinach integrates seamlessly into the batter without any chunky bits. This results in a more even distribution of spinach throughout the muffins, providing a consistent texture in every bite.
- Disguising the Flavor: While spinach adds a nutritional boost, some may be hesitant about its flavor in baked goods. Blending the spinach with other wet ingredients like almond milk helps to mask its taste, allowing the sweetness of the bananas and chocolate chips to shine through while still reaping the nutritional benefits of the spinach.
- Nutritional Boost: Spinach is rich in vitamins, minerals, and antioxidants, making it a valuable addition to any recipe. Blending the spinach ensures that its nutrients are fully incorporated into the muffin batter, providing an extra dose of goodness without altering the muffins’ taste or texture significantly.
BLENDER SPINACH BANANA MUFFINS
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a blender or food processor, blend the fresh spinach leaves with almond milk until smooth.
- In a large mixing bowl, combine the blended spinach mixture, mashed bananas, maple syrup (or agave nectar), melted coconut oil, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional chocolate chips on top of each muffin if desired.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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