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Chocolate Spinach Muffins Recipe

Chocolate Spinach Muffins Recipe
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★★★★★

5 from 7 reviews

Delicious and nutritious Chocolate Spinach Muffins that blend ripe bananas, fresh spinach, and rich cocoa for a wholesome treat. These muffins are moist, chocolatey, and packed with hidden greens, making them perfect for a healthy snack or breakfast.

Ingredients

Scale

Wet Ingredients

  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 T milk (almond milk or regular both work)
  • 1 egg
  • ½ cup Greek yogurt (full fat)
  • 3 T oil
  • 1 tsp vanilla extract

Dry Ingredients

  • ½ cup sugar
  • 1 cup white whole wheat flour
  • 1 tsp baking soda
  • ⅔ cup cocoa powder
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your muffins evenly.
  2. Blend Wet Base: Combine the milk, ripe bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth; a few small lumps are okay. Pour this into a large mixing bowl.
  3. Add Eggs and Wet Add-ins: Crack the egg into the banana-spinach mixture and stir lightly to whisk. Next, add the sugar, vanilla extract, oil, and Greek yogurt. Mix well until all wet ingredients are fully combined.
  4. Combine Dry Ingredients: In a separate small bowl, sift together the white whole wheat flour, baking soda, cocoa powder, and sea salt. Stir the dry ingredients so they’re evenly distributed.
  5. Mix Dry into Wet: Slowly add the dry ingredients to the wet mixture. Fold gently with a spatula just until combined to avoid overmixing. Then fold in the dark chocolate chips, reserving some for topping if desired.
  6. Prepare Muffin Pan: Line a 12-cup muffin tin with liners. Spoon the batter evenly into each muffin cup. Sprinkle the reserved chocolate chips on top for an extra chocolatey finish if you like.
  7. Bake Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
  8. Cool and Serve: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • Using very ripe bananas is key for natural sweetness and moisture.
  • Baby spinach is used for a mild flavor and to keep the muffins green and nutrient-rich.
  • You can substitute almond milk with any milk of your choice or water.
  • White whole wheat flour provides a richer flavor and more nutrients than regular white flour.
  • Adjust sugar according to your preferred sweetness; the bananas and chocolate chips add natural sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • These muffins can be made vegan by substituting the egg with a flax or chia egg and using plant-based yogurt.

Nutrition

Keywords: Chocolate Spinach Muffins, Healthy Muffins, Banana Muffins, Spinach Recipes, Chocolate Dessert, Vegetarian Snacks

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