Ingredients:

  • 1 cup (30g) fresh baby spinach, packed
  • 1/2 cup (65g) zucchini, peeled and chopped
  • 1 medium (115g) ripe banana
  • 2 large (100g) eggs
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) white whole wheat flour
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a high-speed blender, combine the spinach, zucchini, banana, eggs, maple syrup, coconut oil, and vanilla. Blend on high until the mixture is completely smooth and velvety with no green specks remaining.
  3. In a large mixing bowl, whisk together the white whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  4. Pour the blended veggie puree over the dry ingredients and gently fold the mixture with a spatula until just combined.
  5. Fold in the dark chocolate chips.
  6. Divide the batter evenly among 12 parchment-lined muffin cups.
  7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.