No food dye needed for these vibrant Green Blender Muffins! The fun color of these gluten-free, paleo, and nut-free muffins comes from spinach, but all you'll taste is incredible mint chocolate flavor reminiscent of mint chocolate chip ice cream!
- ½ cup coconut flour
- ¼ cup tapioca starch or arrowroot powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 eggs
- 1 medium zucchini about 6-inches long
- 1 cup baby spinach packed
- ½ cup coconut oil melted
- ½ cup maple syrup
- 1 tsp peppermint flavoring
- ½ cup chocolate chips
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Cut the zucchini crosswise into sections about 1 inch long. Add the coconut oil to a bowl and microwave for about 1 minute or until melted.
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Add the spinach, zucchini, eggs, maple syrup, coconut oil, and peppermint extract to a blender. and blend until smooth.
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In a soup bowl or small mixing bowl, mix the coconut flour, tapioca starch, baking powder and salt. Add the dry ingredients to the blender and blend again, stopping to scrape the sides of the blender, as needed, to ensure that the batter is smooth.
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Add the chocolate chips and stir with a sturdy wooden spoon.
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Spoon or ladle the batter into a muffin pan. No paper liners are needed if you are using a silicone muffin pan, but paper liners are recommended otherwise.
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Bake at 350 degrees for 25 minutes (this is at high altitude - see notes)
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Let the muffins cool at least 15 minutes before devouring.
I live at over 6,000 feet above sea level, so the cooking time listed above is for high altitude. According to high altitude baking suggestions from GFJules, you should try the recipe as-is first, keeping in mind that baking time may need to be reduced by as much as 5 minutes. Check the muffins at 20 minutes. If they look browned on the top, they're probably done. Otherwise, cook the muffins for the full 25 minutes listed in the recipe.