Eggless Chocolate Chip Cupcakes With Spinach Recipe
Adding spinach to the chocolate chip batter is an healthy option to satisfy yourself for the craving of dessert. The rich green batter is mixed with load of healthy ingredients like almonds and oats to make a gooey and moist chocolate chip cupcakes. Serve the cupcakes as a dessert for your Tea parties in skewers with fruits.
Eggless Chocolate Chip Cupcakes With Spinach Recipe camouflages loads of spinach in the chocolate chip cupcakes. I have combined a Green smoothie batter with healthy ingredients like almonds and oats to make this gooey and moist chocolate chip cupcakes. Pack Eggless Chocolate Chip Cupcakes With Spinach Recipe in your kids snack boxes and will not even see a crumb remain. You could also serve these chocolate chip cupcakes during tea parties, arranged on a skewer along with fruits.
If you like this recipe, take a look at more cupcake recipes
- You can choose to use regular muffin cups instead of mini muffins. Just keep an eye on the baking time.
- You can even use a Flax egg replacer instead of chia eggs.
- 1-1/4 cup Instant Oats (Oatmeal) , powdered
- 1/4 cup Whole Almonds (Badam) , powdered
- 1/2 cup Cocoa Powder
- 1/2 cup Coconut Sugar
- 1-1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- Spinach Leaves (Palak) , a small bunch, cleaned
- 200 grams Coconut Yogurt , or hung yogurt (greek yogurt)
- 2 tablespoons Chia Seeds
- 2 Ripe Bananas , (spotted bananas)
- 6 tablespoons Coconut milk , or milk
- 1/2 cup Chocolate chips
How to make Eggless Chocolate Chip Cupcakes With Spinach Recipe
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.
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.
In a large Mixing bowl, add all the dry ingredients and 1/4 cup chocolate chips.
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.
Pour this mixture onto the dry ingredients and gently mix everything using a spatula until everything is combined.
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.
Remove it on to a cooling rack to cool and store it in an airtight container.
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.