Looking for a gluten free, dairy free, and healthy muffin recipe that cures a sweet tooth? I’m obsessed with these new dairy and soy free chocolate chips that I bought from amazon and decided to make a batch of chocolate chip spinach muffins over the weekend.
I love baking on the weekends. For some reason, I don’t mind meal prepping during the week. But baking…that is an art for the weekends. There’s something cathartic about mixing the batter and having your house fill up with that sweet baking smell. I even bought an apron a few months ago and somehow only feel the need to wear it when I’m baking.
These came out so yummy—and they have no added sugar–they’re sweetened with maple syrup, applesauce and a few vegan chocolate chips!
Prep Time: 10 minutes / Bake Time: 20 minutes / Total time: 30 minutes
Makes a dozen muffins
Friendly Diets: Gluten-free, Dairy-free
- ½ cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla
- 2 cups fresh spinach (uncooked)
- ¼ cup maple syrup
- ½ cup water
- 1 ½ cups of gluten free flour (I used Bob’s Red Mill Oat Flour*)
- ⅓ cup cacao powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tsp ground cinnamon
- Pinch of nutmeg
- ½ cup vegan chocolate chips (I used Enjoy Life)
- 2 tbsp coconut oil (to line muffin tin)
- Optional: 12 muffin cups
- Preheat oven to 375 degrees
- Combine applesauce, egg, vanilla, spinach, and maple syrup in a food processor. Blend until smooth.
- In a separate bowl, combine dry ingredients: flour*, baking powder, soda, salt, cinnamon, and nutmeg
- Pour in wet mixture and combine with a spatula until smooth
- Fold in chocolate chips and combine until evenly distributed
- Line muffin tin with coconut oil
- Fill each muffin tin about ⅓ of the way
- Top muffins with some more chocolate chips (optional)
- Bake for 20 to 25 minutes
*Bob’s Red Mill Oat Flour is gluten free but not paleo friendly