Banana Chocolate Muffins

✅ Tips for Success - Always squeeze moisture out of veggies - Batter should be thick but scoopable - Bake longer at lower temp to avoid raw centers - Let muffins cool 10–15 minutes before eating (they set as they cool) --- 😋 Optional Finishing Touch Lightly brush warm muffins with a bit of maple syrup for a bakery-style finish. --- Storage - Fridge: up to 5 days - Freezer: up to 2 months --- Enjoy your healthy muffins that actually taste like dessert 🍫

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325–330°F (163–165°C)

Step 2

2. In a blender, combine: eggs, banana, dates, maple syrup, milk, oil, and vanilla. Blend until smooth.

Step 3

3. Pour into a bowl and stir in carrots and spinach by hand.

Step 4

4. In a separate bowl, mix all dry ingredients.

Step 5

5. Fold dry ingredients into wet until just combined.

Step 6

6. Let batter sit for 5 minutes to thicken.

Step 7

7. Fold in chocolate chips (if using).

Step 8

8. Fill muffin cups 2/3 full.

Step 9

9. Bake for 30–40 minutes.

Step 10

- If tops brown too quickly, cover loosely with foil after ~20 minutes.

Step 11

10. Muffins are done when a toothpick comes out mostly clean.