These Chocolate Green Smoothie Muffins are easy to make and packed with wholesome ingredients like bananas, oatmeal, almond flour and spinach! Vegan, Gluten Free, Refined Sugar Free & Oil Free.
You know those times when you want to bake something yummy and comforting in the AM (especially during times like now when we're all working from home), but also feel like having something nutritious and maybe even something with vegetables? Yup, me too.
Enter: Incredible wholesome chocolate green smoothie muffins with a secret ingredient that makes them the healthiest muffins in town. These chocolate muffins are EVERYTHING in my life right now.
Ingredients for Green Smoothie Muffins
These chocolate green smoothie muffins are fudgy yet fluffy– creating textural perfection. Not too heavy and not too sweet, just wholesome and satisfying. And this is going to blow your mind because they're made with:
- Bananas
- Nut Butter
- Coconut Sugar
- Oatmeal
- Cocoa Powder
- Almond flour
- Spinach
Thats right. Incredibly decadent chocolate banana muffins made with SPINACH but no oil, no flour and no refined sugars. Basically a green smoothie if you ask me. Feelin' good already.
How to Make Muffins with Spinach
- Blend the wet ingredients together to make the green smoothie.
- Mix the dry ingredients with the blended wet ingredients in a bowl until combined.
- Divide the batter into muffin tins all the way to the tippy top
- Bake them in the oven and then let 'em cool for perfection
The hardest part is defiantly waiting for the muffins to cool. As they cool, the texture does become more muffin-like but if you're down for an ultra fudgy muffin (think brownie texture) then go ahead, eat one straight out the oven. I don't blame you. No judgement zone.
Helpful Tips
- Bananas: Over ripe is best here because it plays a huge factor in flavour and sweetness. Remember to weight out the amount of bananas because each banana is different in size and weight and you don't wan to have too much or not enough. Lastly, if you want some banana chunks in your muffin, mash one in a bowl instead of blending it up.
- Amount of Spinach: You can defiantly add more but don't go crazy because it does add to the wet ingredients. I've added up to 3 cups of spinach and they still taste great. Just remember to subtract 1 tablespoon of the non dairy milk so there isn't too much wet ingredients.
- Fill Muffins to the Top: go bold ya'll for tall, sky high muffins!
- How to Store Chocolate Muffins: The best way to store muffins is freezing them IMO because it prevents them from getting soggy but also doesn't dry them out! Once they're fully cooled, just place them in a freezer safe container and pop them into the freezer for up to 3 months. When ready, let them thaw at room temperature or microwave them for 30 seconds. If you want to store them at room temperature, place a piece of paper towel on the bottom of a container. Place the muffins in the container, another paper towel on top and then the lid but don't seal it. They'll last up to 3 days at room temperature. DON'T store them in the fridge!
Alright ya'll. It's #muffinmonday and these guys are calling your name! Make your morning incredible and devour these muffins with a beautiful cup of (whipped) coffee and company. Little things are the big things (especially right now) and they make a whole heck of a difference.
More Vegan Muffins to Feed Your Breakfast Cravings
- Vegan Lemon Poppy Seed Muffins (oil free)
- Carrot Cake Muffins (oil free)
- Healthy Blueberry Oatmeal Muffins (gf + oil free)
- Vegan Blender Banana Muffins (gf + oil free)
- Healthy Pumpkin Muffins (gf + oil free)
- 1-Bowl Chocolate Tahini Muffins (gf + oil free)
If you recreate this Chocolate Green Smoothie Muffin recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Print
Chocolate Green Smoothie Muffins
- Total Time: 35 minutes
- Yield: 9 muffins 1x
Description
The BEST vegan banana chocolate muffins made with wholesome ingredients: oats, bananas, almond flour, cocoa powder, coconut sugar, nut butter and SPINACH. A green smoothie is the most delicious form!
Ingredients
Wet Ingredients
- 3 small overripe bananas (300g // 1.5 cups, mashed)
- ¼ cup drippy nut butter (62 g // I use tahini but you can also use almond butter or peanut butter)
- ¼ cup non dairy milk (63 ml // I use cashew milk)
- ⅓ cup coconut sugar (70g)*
- 2 cups spinach (60g)
- 1 tsp vanilla
Dry Ingredients
- 1 ¼ cup gluten free rolled oats, blended into a flour (120g // or 1 cup oat flour)
- ½ cup + 2 tablespoon cocoa powder (62g // or cacao powder)
- ½ cup almond flour (56g)
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup dairy free chocolate chips (40g)
Instructions
- Preheat oven to 425 F.
- 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.
- 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.
- 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.
- 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.
Notes
- *If your bananas are not as ripe or you're looking for a sweeter muffin, increase sugar to ½ cup.
- Helpful Equipment: blender, large mixing bowl, spatula, muffin liners, muffin tin
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 muffin
- Calories: 219
- Sugar: 12.3
- Sodium: 265
- Fat: 10
- Saturated Fat: 2.2
- Unsaturated Fat: 6.8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6.4
- Protein: 6.4
- Cholesterol: 0
Keywords: green smoothie muffins, spinach muffins, vegetable muffins, double chocolate muffins
SAVE IT FOR LATER! ↓
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Ashley says
These look so delicious! I want to try this recipe but I don’t have any nut milk left in the house. Would these turn out okay if I just use water? Or is there something else you would recommend adding to replace the “creamy” aspect that the milk provides?
Lisa Kitahara says
I think water could work. You could also add 1-2 tsp of nut butter and blend it with the water to make the milk 🙂 Let me know how it works out!
Tori says
Omg, this is such a great idea! I need to try these!
Lisa Kitahara says
Thanks Tori! I hope you do <3
Lynne says
These muffins were amazing and even my omnivore bf enjoyed them! I didn’t have any spinach on hand so I followed Lisa’s recommendation and added 1-2 tablespoons of nut milk in its place. Definitely recommend!!! It’s so yum!! Thanks, Lisa, for your amazing recipes!!!!!
★★★★★
Lisa Kitahara says
I'm so glad you enjoyed Lynne!
Jennifer says
These muffins were super easy to make and SUPER yummy! they were a huge hit with my family 🙂 looking forward to trying out the other muffin recipes on here !
★★★★★
Lisa Kitahara says
thank you so much, so glad you enjoyed them!
Xinthia says
These are so chocolat-y, fudgy, and all that good stuff. Super easy to make, mine didn't even make the freezer. Definitely a recipe for in the books!!
★★★★★
Kiy says
They were so delicious!!
I didn’t even taste spinach in the muffins.
Thank you Lisa😘
★★★★★
Alex says
These were so good! Definitely no hint of spinach at all so you can get your veggie servings in while eating chocolate! 🙂 I don't have a muffin tin so I used the exact same recipe/cooking time but in a brownie pan and they came out perfectly.
★★★★★
Mary P says
Just wondering if I could add more almond flour to replace the oat flour? Thanks.
Lisa Kitahara says
Hi Mary!
The almond flour gives these muffins it's moisture. I would sub for oat flour and a bit more banana or a tbsp of oil. I have had someone replace it with protein powder and said it came out like fudgy brownies so it could work! Please let me know how it goes if you try 🙂
Rachelle says
I doubled the recipe (mahalo for adding that feature to your recipes!!) and shared some with my family. They were a bit more dense than I had expected, but this was the first time I had tried to bake anything vegan and gluten free. SOOOO rich and yummy! I think I might try pouring some almond milk over a muffin and then warming it up to make it more moist. I followed the recipe exactly as you wrote it EXCEPT for the almond flour. I thought I had some at home, but it was coconut flour, so just made that one swap.
★★★★★
Lisa Kitahara says
Hi Rachelle!
So happy to hear you enjoyed 🙂 Subing the almond flour to coconut flour would make a drastic change because they can't be substituted 1:1 as coconut flour is much more dry and absorbent-- that could have been the reason why they were dry!
Rachelle says
Ahhh! I should have checked for conversions (I'm sure if I had searched Google, I would have found this...so sorry). Not to worry...still yummy! My sister loved them as well! I will have to see if my nephews and niece tried them...I didn't want to tell them that there was spinach inside!! Mahalo for the tip!
Megan York says
These are so delicious! I make green smoothies just about daily, making them into muffins, EVEN BETTER! Plus the vegan chocolate chips are so gooey yummy in them. I added more choco chips to the batter as well for a brownie effect. Mmmm, now I want to eat another... highly recommend!
★★★★★
Ada says
THESE TURNED OUT AMAZING! I was challenged with a jar of not so healthy/overly processed/not so good on its own peanut butter pumpkin spread. It tastes like a bland jiffy peanut butter with the essence of a pumpkin candle. During this time of quarantine, my friend and I have been doing weekly swaps of baked goods and we were both challenged to make something edible with this spread. Her mother-in-law sent her 3 JARS. I wanted to kinda balance out the health factor/hide the taste of the spread, and this recipe did the trick. THANK YOU for creating this and now I will look for ways to add spinach to everything. I just recently did with a blueberry chia pudding.
★★★★★
Zacnité Minor says
There were DELICIOUS!
I love them and were so healthy. I'm trying to change my eating habits in this period of quarantine and I found the YouTube channel and then the page. Healthy Asian food, my weakness! I really enjoyed and were easy to make.
★★★★★
Kayla says
Sooo good! Such a quick and simple recipe that makes delicious yet nutritious muffins that taste like brownies 😍👌👌
★★★★★
Liane says
This is hands down the BEST (healthier) muffin recipe I‘ve tried. So chocolatey and with the perfect amount of sweetness. Finally a GF/OF recipe that has a good texture. I usually don’t like the dense consistency in baked goods made with oat flour, but these were AMAZING. Had them for breakfast five days in a row, no shame hahaha.
I usually don’t comment, but I felt like I had to on this recipe/your blog.
Keep up the amazing work 🙂
★★★★★
CJ says
my family is obsessed with this recipe! I make it all the time for them and it's so easy and yummy and healthy! I make a double or triple batch every time and they're still gone in 2 days. thank you lisa!
★★★★★
Lisa Kitahara says
Oh im so glad you and your family enjoyed, thank you so much!!
Rebecca Rose says
This is the best wfpb muffin recipe I've ever made! Was fudgy and moist but not "packy". Freezing to take on a trip so I can stay away from unhealthy breakfasts! I did sub out the milk and used cashew creamer I had on hand.
CHRISTINE says
Hi!
Do you think I can use frozen spinach?
Thanks!
Lisa Kitahara says
Hmm, I haven't tried with frozen spinach but I know the taste is much stronger and retains a lot more liquid. You could try to squeeze out excess liquid but the spinach flavour might be really strong. Let me know if you try it out though!
Mariam says
Made these yesterday, and OH. MY. GOD! I love these! They’re so delicious and addicting. Started off with your mug cakes and now I’m here! Love your recipes. 💕
jessica says
Oh wow, these were amazing! I loved the texture of them and sure helped with the chocolate craving! Definitely do not taste the spinach. They were sweet enough to me, I even left out the chocolate chips and did about 3/4 of the coconut sugar amount. I love the wholesome ingredients and served them as an afternoon snack to my three kids! This was my first recipe I tried from you and am now excited to explore your other recipes! Thanks for creating this!
Amanda says
This is the coolest recipe ever! I make these muffins very often, and they always turn out great. I used to be allergic to almonds, so I substituted the Trader Joe's cauliflower/cassava baking mix for the almond flour - however, I just grew out of my allergy, so I am excited to try it with almond flour. Lisa's muffin recipes are the best!
★★★★★
Suzanne says
This looks so good! What a great breakfast meal prep for the family!
Vanessa says
Thanks for sharing! Does it keep long?
cosimo says
these are the best gluten-free muffins ever. sometimes I cut up justin's peanut butter cups and mix them in instead of (or alongside) the chocolate chips. they're so delicious. I almost can't believe how healthy they are because they taste so fudgey!!
★★★★★