Go Back
+ servings
Green Smoothie Chocolate Chip Muffins | Lemons and Basil
Print Recipe
0 from 0 votes

Green Smoothie Chocolate Chip Muffins

These Green Smoothie Chocolate Chip Muffins are 100% kid and husband approved! A delicious way to get wholesome ingredients in your loved ones!
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast/Snack
Cuisine: American
Keyword: chocolate chip muffins, chocolate chips, green smoothie, muffins
Servings: 12
Calories: 195kcal
Author: Kaylee Pauley

Ingredients

  • 2 ripe bananas
  • 1/4 cup coconut oil melted*
  • 1/3 cup organic brown coconut sugar*
  • 1 cage free egg
  • 1 flax egg {1 tbsp ground flax seed added to 3 tbsp warm water}
  • 1 tbsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 1/4 cup unsweetened vanilla almond milk
  • 2 1/2 cups organic baby spinach {lightly packed}
  • 1 3/4 cups rolled oats certified gluten-free if necessary*
  • 1/4 cup peanut butter powder {I used PBFit}
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch sea salt
  • 1/2 cup semi sweet chocolate chips divided

Instructions

  • Preheat oven to 350 degrees. Line 12 muffin holes with liners or spray well with nonstick spray.
  • Blend rolled oats in a Nutribullet or high power food processor until it’s a fine flour-like consistency.
  • Then add bananas, coconut oil, brown coconut sugar, egg, flax egg, vanilla, lemon juice, almond milk and spinach to high powder blender and blend until a smooth creamy consistency is reached and there are no more traces of the spinach leaves.
  • In a separate bowl, combine rolled oat flour, PBFit, baking soda, baking powder, and sea salt, stir to combine. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Stir in chocolate chips, reserving a few for the tops, then divide evenly among 12 lined muffins. Top with reserved chocolate chips and bake 17-18 minutes or until toothpick is inserted in the center and comes out clean.
  • Allow to cool 5 minutes or so then remove from pan and enjoy! Store in airtight container for 5 days or freeze for up 2 months.

Notes

SUBSTITUTES:
Organic Brown Coconut Sugar: You can substitute with equal parts brown sugar if needed.
Coconut Oil: While I haven't tried it, I think you could easily swap this out for melted butter.
Ground Oats: If you don't have a way to finely grind the oats or can't find oat flour, I think wheat or white flour would work just fine.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 188mg | Fiber: 3g | Sugar: 3g