Double Chocolate Chip Muffins

today.com

Cathy e

5 cupsbaby spinach (5 ounces)

½ cupwhole milk, plus more as needed

½ small ripe avocado (1¼ ounces), mashed (about ¼ cup)

¼ cupcanola or avocado oil

1 large egg

1½ teaspoonsvanilla extract

1⅔ cupsall-purpose flour

⅔ cupunsweetened cocoa powder

⅔ cuppacked brown sugar

1½ teaspoonsbaking powder

½ teaspoonbaking soda

¼ teaspoonkosher salt

1 cupplus ¼ cup semisweet chocolate chips (6 ounces total), divided

My kids love helping with these — tossing handfuls of spinach in the blender, scooping out the avocado and, of course, adding the chocolate chips (which always need a taste test!). And although the spinach and avocado aren't front and center taste-wise, the kids understand that these healthy foods are key ingredients in their favorite muffins — and are a little more willing to give them a shot when they see them on their dinner plates. My kids love helping with these - tossing handfuls of spinach in the blender, scooping out the avocado and, of course, adding the chocolate chips (which always need a taste test!). And although the spinach and avocado aren't front and center taste-wise, the kids understand that these healthy foods are key ingredients in their favorite muffins - and are a little more willing to give them a shot when they see them on their dinner plates.

TECHNIQUE TIP: A cookie scoop makes quick work of filling the muffin tins. And don't be alarmed if your batter has a green ting to it; the muffins will darken as they cook and turn a rich brown.

SWAP OPTION: For added fiber, replace ⅔ cup of the all-purpose flour with whole wheat flour (for a total of 1 cup all-purpose flour plus ⅔ cup whole wheat flour). Avocado not ripe? Skip it and add more oil instead, ⅓ cup total canola or avocado oil. If the batter is on the extra thick side for this non-avocado version, add a splash more milk.

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