These muffins are a winner for my toddler! And a great way I get some extra fruit and veggies into their tiny tummies.

Ingredients
2 large eggs1 cup mashed overripe banana, can sub with 1 cup unsweetened applesauce. (I prefer apple sauce) 1 cup grated carrots1 cup loosely packed spinach¼ cup oil, I use melted coconut oil¼ cup maple syrup or honey1 teaspoon vanilla extract2 teaspoons apple cider vinegar1 cup white flour1 teaspoons baking soda1 teaspoons baking powder¼ cup cocoa powder1 teaspoon ground cinnamon¼ teaspoon salt¼ cup chocolate chips**, or to taste.

Method:
Preheat your oven to 350*F or 180*C and line a 12-hole muffin tin with liners.
In a bowl add flour, baking powder, baking soda, salt, cocoa powder, chocolate chips and cinnamon.
In your blender, combine eggs, banana (or applesauce), carrots, spinach, maple syrup (or honey), oil, and vanilla.
Blend until mixture is smooth.
Add the wet mix with the dry and mix well
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack.
Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.

Note: if you don't like the taste or do not want to taste banana, use the apple sauce!




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