I am going to be perfectly honest. I don't love smoothies. I prefer to chew my food. But they are uber popular right now. Nevertheless, they aren't always convenient as they can be messy and difficult to transport. So even if you are a smoothie lover, you will adore these muffins, which contain all the nutrition and yumminess of a smoothie, in convenient muffin form! Though they taste decadently chocolately, they are crammed full of nutrition and are gluten-free, sugar-free and vegan (if you use plant-based protein powder, non-dairy yogurt and milk). These are perfect for an on-the-go breakfast or snack and a wonderfully sneaky way to get some veggie goodness into your little ones.
IngredientsFor: 12 Muffins
- 1 Cup yogurt (dairy or non-dairy)
- 1/2 Cup Unsweetened plain, chocolate or vanilla non-dairy milk
- 5-6 Cups Organic baby spinach
- 2 Scoops Vegan or whey chocolate protein powder, stevia sweetened
- 1/2 Cup Baking stevia (one that measures out the same as sugar) (or other sweetener, to taste)
- 1 tsp Pure vanilla extract
- 1/4 Cup Cocoa powder
- 1 tsp Moringa powder (or other greens powder) (optional)
- 2 Cups Gluten-free oat flour
- 2 tbsp Konjac powder
- 1/2 Cup Chocolate chips (Stevia sweetened and vegan) (or dark chocolate chips)
- Puree banana, yogurt, milk and spinach in blender until smooth. Add protein powder, stevia, vanilla, cocoa and greens and puree again until smooth. Add flour and konjac powder and blend until fully combined. Stir in chocolate chips by hand. Divide batter into 12 greased muffin cups. Bake at 350F for 16-18 minutes. Do not overbake. Let cool and remove from pan. Refrigerate for up to 1 week or freeze.