These Monster Muffins are one of our most popular recipes and are a huge hit with kids and picky eaters.

Who doesn’t love a delicious nutrient dense muffin that’s packed full of veggies and tastes delicious?

We’re all about adding in veggies to baked goods to help our families reach 30 different plants in a week- more on that here.

These muffins call for spinach and zucchini, but feel free to swap for any leafy green and squash works well too.

Sometimes we leave the chocolate chips out and sometimes we add our favorite dairy and sugar free Lily’s Chocolate chips for an extra treat.

The recipe makes 12, but we always double or triple the batch to freeze some for an easy and quick snack in a pinch.

Let them defrost overnight or pop them in the oven on low to warm up.

Have you made these yet? We’d love to hear how they go for your family, leave us a message here or on our instagram or facebook group. We love hearing about your family!

Monster Muffins

Makes 12

Ingredients:

• 2 cups gluten-free flour

• 1 tsp cinnamon

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup date syrup or maple syrup

• 1/2 cup milk

• 1 banana

• 1 cup zucchini

• 1 cup spinach

• 1/2 cup olive oil or avocado oil

• 2 eggs or 2 flax eggs**

• 2 tsp vanilla

• 1/2 cup dairy free and no sugar added chocolate chips (Lily's brand)

**2 flax eggs (one flax egg= 1 tbsp ground flax seed + 3 tbsp warm water, let rest for 5 minutes to thicken). Do NOT puree the flax eggs in with the wet ingredients. Fold the flax eggs in with the chocolate chips at the end.

Instructions:

1. Preheat oven to 350 degrees. Grease the muffin tin well or add parchment paper muffin liners.

2. Mix the flour, cinnamon, baking powder, and baking soda together in a large bowl. Set aside.

3. In a blender or food processor, add the date syrup, milk, banana, zucchini, spinach, oil, eggs, and vanilla. Process on high until completely pureed.

4. Pour wet ingredients into dry ingredients and mix. Fold in chocolate chips.

5. Divide muffin mix evenly between muffin tins.

6. Bake for 18-22 minutes or until a toothpick can be inserted and come out clean.

7. Allow the muffins to completely cool before serving.