There is nothing better than seeing your children scoff down healthy food! I am very lucky with Sunny she loves most vegetables, but has never really liked the texture of spinach so I thought I would see if I could create something she would enjoy, while sneaking some spinach in too! Calling this recipe Sneaky Spinach Double Chocolate Muffins was a bit tongue in cheek as I defiantly don’t advocate lying to children especially with food! So when we were baking these cakes together Sunny helped me add the handfuls of spinach to the blender with the soy milk and bananas and enjoyed watching it whizz round and round! The sneaky part really refers to the fact you can’t see or taste the spinach!
Although yes..these muffins do have some natural sweeteners but they are unrefined coconut sugar and maple syrup, which are much healthier options than the sugar found in packaged sweets and cakes, and active growing children can easily burn it off. The fibre from the oats, bananas and spinach helps balance the muffins so I promise you won’t see your children running around with a sugar spike!
When I designed these spinach double chocolate muffins I did have Sunny in mind, however when Ben came home and tasted what we had been baking he was so impressed most of them have ended up being taken to work! These will become a new staple at home I can tell! What he loved so much about them was how dense and rich they were, without being overly sweet. They aren’t really a muffin or cake but don’t fall into a traditional baking category. They are dense, rich, chocolatey and filling, and are perfect with a cuppa, or some plant milk for little ones. They would be wonderful in lunch boxes as they are solid enough to transport without being damaged, and can easily be made be nut free (if you substitute the walnut oil for coconut oil) which I know many schools insist on due to allergies.
I hope you love these sneaky spinach double chocolate muffins as much as we do and would love to hear what you think!
If you like the look of these and are looking for more healthy sweet snacks check out my tahini chocolate fudge which is incredible, and my banana flapjack bars which are another perfect snack for kids lunchboxes or to take out and about.
SNEAKY SPINACH DOUBLE CHOCOLATE MUFFINS (VEGAN, GLUTEN FREE)
Makes – 12 muffins
Prep time – 10 minutes
Cooking time – 20 minutes
Total time – 30 minutes
- 1 cup of gluten free oats
- 1/2 cup gluten free all purpose flour
- 1/2 cup cacao or cocoa powder
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips
- 2 ripe bananas
- 150g baby spinach
- 1/3 cup maple syrup
- 1/3 cup walnut oil (or substitute melted coconut oil)
- 1/2 cup non dairy milk (we used organic soya milk
- Pre-heat the oven to 180’C and line a muffin tray with 12 cases. (If you only have a cookie tray that will work fine)
- Mix together your dry ingredients into a bowl and set aside (flour, oats, cacao, coconut sugar, baking powder and salt)
- Add your bananas, spinach, plant milk, maple syrup and oil to a high speed blender and process until you can no longer see any chunks of spinach and the mixture is smooth and green!
- Add the dry ingredients to the blender and process for a couple of minutes until the mixture is really smooth and the oats have all broken down
- Return the mixture to the bowl before stirring in the vegan chocolate chips
- Divide the mixture into the 12 muffin cases and bake in the oven for about 20 minutes
- Leave to cool and enjoy!
Tip – The cakes will keep for 5-7 days as long as they are kept in the fridge.