Eggless Chocolate Chip Spinach Cupcakes with Banana and Chia

Eggless Chocolate Chip Cupcakes with Spinach Recipe

These delightful Eggless Chocolate Chip Cupcakes with Spinach combine the rich taste of chocolate with the healthy twist of spinach, creating a unique treat that’s both delicious and nutritious. Perfect for those who are looking for an egg-free dessert or want to sneak some greens into their treats, these cupcakes are easy to make, moist, and full of flavor. Whether you’re serving them at a tea party, as a sweet snack, or as a dessert after a meal, they’re sure to impress!

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Cuisine: Continental

Course: Dessert

Diet: Vegetarian

Instructions:

Step 1: Prepare the Oven and Muffin Tray

• Preheat the oven to 200°C (400°F). Line a mini muffin tray with 24 muffin cups to make sure the cupcakes don’t stick during baking.

Step 2: Make the Chia Egg

• In a small bowl, combine chia seeds with coconut water (or regular water) and stir well. Let this mixture sit for 10 minutes so it can form a gel-like consistency, resembling an egg replacement.

Step 3: Mix Dry Ingredients

• In a large mixing bowl, combine all the dry ingredients: powdered oats, powdered almonds, cocoa powder, coconut sugar, baking powder, and baking soda. Add 1/4 cup of chocolate chips to the dry mixture for extra chocolatey goodness.

Step 4: Blend Wet Ingredients

• In a blender or food processor, combine ripe bananas, coconut yogurt, and spinach leaves. Blend until smooth and creamy. Add the prepared chia egg to the mixture and blend for a few more seconds to incorporate.

Step 5: Combine Wet and Dry Ingredients

• Pour the banana-spinach mixture into the dry ingredients. Gently mix everything using a spatula until all ingredients are well combined. Be careful not to overmix—just stir until you don’t see any dry flour.

Step 6: Fill Muffin Cups

• Using a spoon, fill the muffin cups about 3/4 full with the batter. The batter will rise as it bakes, so this amount ensures they have enough space to expand.

Step 7: Add Chocolate Chips

• Sprinkle the remaining chocolate chips on top of each cupcake for an added burst of chocolate flavor.

Step 8: Bake the Cupcakes

• Place the tray in the preheated oven and bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly firm to the touch.

Step 9: Cool and Store

• Once baked, remove the cupcakes from the oven and allow them to cool in the tray for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Once cooled, store the cupcakes in an airtight container.

Storage and Serving Suggestions:

These Eggless Chocolate Chip Cupcakes with Spinach stay fresh in the fridge for up to one week. Serve them at your next tea time, as a dessert after lunch or dinner, or pack them for an on-the-go snack. They are the perfect combination of a sweet treat and a nutritious twist with spinach, making them a hit for both kids and adults alike.

Why You’ll Love These Cupcakes:

• Eggless: Ideal for those who follow a vegetarian or egg-free diet.
• Healthy Ingredients: Packed with spinach and chia seeds, offering a nutrient boost.
• Delicious Chocolate Flavor: The addition of cocoa powder and chocolate chips provides a rich, indulgent taste.
• Easy to Make: With simple ingredients and minimal preparation, these cupcakes come together in no time.

Make these cupcakes for your next gathering or indulge in them as a guilt-free dessert. The spinach adds a subtle green flavor while keeping the texture light and moist. Enjoy this nutritious, eggless treat that’s perfect for any occasion!