Vegan Spinach Chocolate Chip Muffins

These came out absolutely delicious!  They were moist and had just the right amount of sweetness.  I actually thin they would have been just as good if I cut back on the coconut sugar a little.  My two year old son couldn't get enough, so if he likes it then I KNOW they are really good!  

Ingredients
1 cup garbanzo flour
1/4 coconut flour
3/4 cup cup whole-wheat flour
1/2 cup coconut sugar
1/4 cup maple syrup
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt
1/4 cup melted coconut oil
3/4 cup non-dairy milk (I used flax milk)
4-5 cups of fresh spinach
2 bananas (mashed)
2 tsp pure vanilla extract
1/2 cup Enjoy Life chocolate chips


Instructions

1. Preheat oven to 350°F.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, banana, vanilla and spinach. Blend on high until completely pureed.  You may have to add the spinach in batches (I did).  
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.  Gently fold in chocolate chips (nuts would be good too, but they are banned at my son's school so thats a no-no for us).  
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.  I used mini muffin tins, so if you use regular size muffins they will need to cook a bit longer.

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