### TranslatedIngredients: 1-1/4 cup Instant Oats (Oatmeal) - powdered,1/4 cup Badam (Almond) - powdered,1/2 cup Cocoa Powder,1/2 cup Coconut Sugar,1-1/2 teaspoons Baking powder,1/2 teaspoon Baking soda,Spinach Leaves (Palak) - a small bunch,200 grams Coconut Yogurt - or hung yogurt (greek yogurt),2 tablespoons Chia Seeds,2 Ripe Bananas - (spotted bananas),6 tablespoons Coconut milk - or milk,1/2 cup Chocolate chips ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To prepare this yummy Eggless Chocolate Chip Cupcakes With Spinach Recipe, preheat the Oven at 200 degrees Centigrade and line a mini Muffin tray with 24 muffin cups.In a small bowl, add chia seeds and coconut water and mix well and let it sit for 10 minutes to form a chia egg.In a large Mixing bowl, add all the dry ingredients and 1/4 cup chocolate chips.In a Blender/mixer add bananas, yogurt, spinach and blend until smooth. Add the chia eggs and turn on the blender for a few seconds until combined.Pour this mixture onto the dry ingredients and gently mix everything using a spatula until everything is combined.Fill the cavity of the muffin cups until its 3/4th full, sprinkle the remaining chocolate chips on top and bake for 14-16 minutes or until done.Remove it on to a cooling rack to cool and store it in an airtight container.Eggless Chocolate Chip Cupcakes With Spinach Recipe Keeps well in the fridge for a week. Serve them during tea time or as a dessert after lunch/dinner.