Green Smoothie Chocolate Muffins

5 from 5 votes

These Green Smoothie Chocolate Muffins are the perfect way to effortlessly sneak nutrient-dense greens into your life. Two cups of fresh spinach are hidden away in a rich chocolate batter that's naturally sweetened with coconut sugar. Easily whip up the batter with the help of your blender and then share these with friends and family!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 207.7kcal

Author: Christy Faber

Equipment

Blender

Ingredients

Dry Ingredients:

1 ½ cups spelt flour (or all-purpose flour)
5 tablespoon cocoa powder
½ teaspoon salt
1 ½ teaspoon baking powder
1 teaspoon baking soda

Wet Ingredients:

⅓ cup coconut oil (melted)
¾ cup coconut sugar (or brown sugar)
2 cups packed down spinach (or 60 grams)
1 cup buttermilk
3 eggs large
zest from one lemon
½ cup chocolate chips (plus some to top the muffins if desired) (or ¾ cup if you really love chocolate)

Instructions

Preheat the oven to 400 degrees F. Grease muffin tin well or line with paper liners.
In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda.
1 ½ cups spelt flour, 5 tablespoon cocoa powder, ½ teaspoon salt, 1 ½ teaspoon baking powder, 1 teaspoon baking soda
In a blender combine melted and cooled coconut oil, coconut sugar, spinach, buttermilk, eggs and lemon zest and blend to create a "green smoothie".
⅓ cup coconut oil (melted), ¾ cup coconut sugar , 2 cups packed down spinach, 1 cup buttermilk, 3 eggs large, zest from one lemon
Add the green smoothie to the dry ingredients and mix until just combined. Stir in chocolate chips.
½ cup chocolate chips (plus some to top the muffins if desired)
Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips. (If you want to be consistent with the muffin size I weighed 85 grams of batter into each muffin well)
Bake in a preheated oven at 400 degrees F for 5-6 minutes and then lower the oven temperature to 350 degrees F. (No need to open the oven door.)
Continue to bake for 13-15 minutes. Total baking time is approximately 20 minutes. The muffins are ready when a cake tester comes out clean.

Notes

To properly measure flour for this recipe use a spoon to scoop the flour into a measuring cup. Do not pack the flour into the cup. Use the back of a knife to level off the excess flour.

Using fresh baking powder and baking soda is really important in baking. I recommend buying smaller containers of these baking ingredients and writing the date you open them on the box. They should be replaced every 4 months or so. Old baking powder and baking soda lose their effectiveness.

Splurge for an organic lemon when you’re including the zest in a recipe!

Be careful not to overmix muffin batter. Overmixing can result in dense muffins. Stir with a spoon until the dry ingredients and wet ingredients are just combined.

If you want to be consistent with the muffin size I weighed 85 grams of batter into each muffin well.

For a better rise, bake the muffins in the upper third of the oven.

Nutrition