Gluten-free Banana chocolate chip muffins

My kids' idea of a perfect breakfast is either waffles or pancakes.  And since it doesn't coincide with mine, I have been trying for quite a while to make their first meal a healthier one.  From rolled oats to hearty grain cereals, I haven't had much success.  That is until I decided to hide the healthy stuff in what they like.  Hence, how my gluten-free spinach banana chocolate chip muffins came to be.  Both my kids and their friends go crazy for them!  It also makes a great after school snack. 

Gluten-Free Spinach Banana Chocolate Chip Muffins



(Yields 16 muffins)

Ingredients

3 - 4 bananas (depending on the size of your bananas)
3- 4 cups baby spinach (see method for bananas and spinach exact quantity)
1/2 cup water
1/2 cup sunflower oil
1/3 cup raw honey
1/2 cup sugar-free applesauce
1 1/2 tsp. pure vanilla extract
1/2 cup amaranth flour
1 cup gluten-free all-purpose flour
1/2 cup quinoa flour
1/2 cup raw sugar cane
2 tbsp. 100% pure cocoa powder
1 tbsp. baking powder (not all are gluten-free)
1/2 tsp. sea salt
3/4 cup semi-sweet chocolate chips

Method

Preheat oven to 425 degrees F and lightly grease pans.

In a blender, mix together the bananas, spinach and water (you should get a relatively smooth and thick liquid which should amount to no more than 1 1/2 - 2 cups).  Add sunflower oil, honey, applesauce and vanilla extract and mix until blended.

In a large bowl, combine the next 7 ingredients.  Stir in the banana mixture and mix until well blended.  Fold in the chocolate chips.

Spoon the batter into the prepared muffin tin, using a 1/4 cup measuring spoon.

Bake for 15 minutes.  Remove muffins to a wire rack and let cool completely.

Have a great day!
Amelie