Spinach is the secret ingredient in these oil-free plant-based muffins. Natural sweetness comes from dates and bananas – no refined sugar or syrup. A dash of chocolate flavor makes them irresistible. Made with whole grain flour, these treats are a healthy, satisfying vegan delight!
Preheat your oven to 350Line 16 muffin cups with parchment paper muffin liners.
For the wet mixture: In a blender, combine the dates, baby spinach, applesauce, bananas, vanilla, almond milk, and espresso powder. Puree until smooth, scraping down the sides of the bowl as needed.
For the dry mixture: In a large mixing bowl, place the spelt flour, brown rice flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to combine.
Pour the pureed wet mixture into the bowl with the dry ingredients. Use a whisk to thoroughly combine. Try not to overmix as it will toughen the dough.
To portion and bake the Chocolatey Secret-Spinach Spelt Muffins: Portion the batter into the pre-lined muffin tin, filling each cup about ¾ cup full. Sprinkle the coconut flake onto each muffin. Place in the oven and bake 25-30 minutes, until a toothpick can be inserted and come out clean.
Remove and let cool 10 minutes in the muffin tins. Cool to room temperature. Then enjoy or refrigerate for later.