1

To prepare this yummy Eggless Chocolate Chip Cupcakes With Spinach Recipe, preheat the Oven at 200 degrees Centigrade and line a mini Muffin tray with 24 muffin cups.

2

In a small bowl, add chia seeds and coconut water and mix well and let it sit for 10 minutes to form a chia egg.

3

In a large Mixing bowl, add all the dry ingredients and 1/4 cup chocolate chips.

4

In a Blender/mixer add bananas, yogurt, spinach and blend until smooth. Add the chia eggs and turn on the blender for a few seconds until combined.

5

Pour this mixture onto the dry ingredients and gently mix everything using a spatula until everything is combined.

6

Fill the cavity of the muffin cups until its 3/4th full, sprinkle the remaining chocolate chips on top and bake for 14-16 minutes or until done.

7

Remove it on to a cooling rack to cool and store it in an airtight container.

8

Eggless Chocolate Chip Cupcakes With Spinach Recipe Keeps well in the fridge for a week. Serve them during tea time or as a dessert after lunch/dinner.

Note:

1. You can choose to use regular muffin cups instead of mini muffins. Just keep an eye on the baking time.
2. You can even use a Flax egg replacer instead of chia eggs.