3/4cupsMini Chocolate chips, dividedReserve 1/4 cup to sprinkle on top of muffins
Instructions
Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
If using frozen spinach, thaw completely, then wrap in a kitchen towel and squeeze out as much extra moisture as possible.
In a blender, add milk, spinach and bananas. Blend until completely smooth and no visible bits of spinach remain.
In a medium bowl, add the maple syrup, yogurt, egg, peanut butter and vanilla. Pour in the spinach mixture. Stir until all ingredients are well combined. Set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Add 1/2 cup of the chocolate chips and stir until just combined. Do not overmix the batter or you will have tough muffins.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle remaining chocolate chips on top of each muffin. Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
As soon as possible, remove muffins from the muffin pan and allow to cool on a cooling rack.
Notes
To freeze muffins, allow them to cool completely, then store in a freezer bag in the freezer for up to 3 months.