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Chocolate Spinach Muffins Recipe

Chocolate Spinach Muffins Recipe
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★★★★★

5 from 10 reviews

These Chocolate Spinach Muffins are a delicious and nutritious treat, blending ripe bananas, fresh baby spinach, and rich cocoa powder to create moist, chocolatey muffins packed with hidden greens. Perfect for breakfast or a snack, they combine wholesome ingredients with a touch of indulgence from dark chocolate chips.

Ingredients

Scale

Wet Ingredients

  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 tablespoons milk (almond milk or regular)
  • 1 large egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup full-fat Greek yogurt
  • 3 tablespoons oil (vegetable or canola oil)

Dry Ingredients

  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • ⅔ cup cocoa powder
  • ¼ teaspoon sea salt

Add-ins

  • ½ cup dark chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when the batter is prepared.
  2. Blend Wet Base: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until the mixture is mostly smooth with a few small lumps remaining. Transfer this to a large mixing bowl.
  3. Add Wet Ingredients: To the blended mixture, add the egg and lightly whisk it in. Then stir in the sugar, vanilla extract, oil, and Greek yogurt until fully combined.
  4. Mix Dry Ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, sea salt, and cocoa powder. Gradually add this dry mixture to the wet ingredients and gently fold it in until just combined. Avoid overmixing to keep muffins tender. Stir in the dark chocolate chips, reserving some for topping if desired.
  5. Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each cup. Optionally, sprinkle additional chocolate chips on top of each muffin for a chocolaty finish.
  6. Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  7. Cool and Serve: Remove muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before serving to enjoy the best texture and flavor.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Baby spinach adds nutrients without affecting the chocolate flavor.
  • Greek yogurt adds moisture and a slight tang, enhancing texture.
  • Can substitute almond milk for a dairy-free option.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 2 months; thaw before serving.
  • For vegan option, replace egg with flax egg and use non-dairy yogurt.

Nutrition

Keywords: Chocolate muffins, spinach muffins, healthy muffins, banana muffins, chocolate spinach recipe, nutritious snacks, baking with spinach

Find it online: https://leofoster.com/chocolate-spinach-muffins-recipe/