Chocolate Spinach Muffins Recipe

Introduction

These chocolate spinach muffins are a delicious way to sneak some greens into your snack time. Moist and rich with cocoa and ripe bananas, they offer a perfect balance of indulgence and nutrition.

Ingredients

• 3 very ripe bananas
• 2 large handfuls baby spinach
• 3 tablespoons milk (almond milk or regular)
• 1 egg
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup full-fat Greek yogurt
• 3 tablespoons oil
• 1 cup white whole wheat flour
• 1 teaspoon baking soda
• ⅔ cup cocoa powder
• ¼ teaspoon sea salt
• ½ cup dark chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a high-powered blender, combine the milk, bananas, and spinach. Blend until mostly smooth, allowing for a few small lumps. Pour the mixture into a large mixing bowl.
3. Step 3: Add the egg to the bowl and stir to lightly whisk. Then mix in the sugar, vanilla, oil, and Greek yogurt until well combined.
4. Step 4: In a separate small bowl, whisk together the flour, baking soda, sea salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Stir in the dark chocolate chips, reserving some for topping if you like.
5. Step 5: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each muffin cup and sprinkle remaining chocolate chips on top if desired.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Step 7: Let the muffins cool for several minutes before serving.

Tips & Variations

• Use almond milk for a dairy-free option, or substitute Greek yogurt with coconut yogurt to keep it vegan.
• Adding a teaspoon of instant coffee powder to the dry ingredients enhances the chocolate flavor.
• For added texture, try folding in chopped nuts or shredded coconut along with the chocolate chips.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months and thaw at room temperature. Reheat gently in the microwave before serving for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of white whole wheat flour?

Yes, regular whole wheat or all-purpose flour can be used with slightly different texture and taste. The muffins may be lighter with all-purpose flour.

Does the spinach taste affect the muffins?

No, the bananas and cocoa powder mask the spinach flavor well, so the muffins remain deliciously chocolatey with a subtle boost of nutrients.

Chocolate Spinach Muffins Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Delicious and nutritious Chocolate Spinach Muffins that blend ripe bananas, fresh spinach, and rich cocoa for a sweet treat packed with hidden greens. These moist, chocolatey muffins are perfect for a healthy breakfast or snack, incorporating Greek yogurt and whole wheat flour for added protein and fiber.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the muffins.
2. Blend Spinach and Bananas: Combine milk, ripe bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth, allowing a few small lumps for texture. Transfer this mixture to a large mixing bowl.
3. Add Wet Ingredients: Crack an egg into the bowl and stir lightly to whisk. Add sugar, vanilla extract, oil, and Greek yogurt to the mixture. Stir everything well to combine evenly.
4. Mix Dry Ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, cocoa powder, and sea salt. Stir these dry ingredients together to distribute evenly.
5. Combine Wet and Dry: Gradually add the dry ingredient mix into the wet mixture, folding gently to combine without overmixing. Then fold in the dark chocolate chips, reserving some to sprinkle on top of the muffins if desired.
6. Prepare Muffin Tin: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each cup, filling nearly to the top. Sprinkle the remaining chocolate chips on each muffin for an extra chocolatey finish.
7. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
8. Cool and Serve: Allow the muffins to cool for several minutes in the pan before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Spinach adds hidden nutrients without overpowering the chocolate flavor.
• White whole wheat flour provides a lighter texture while maintaining nutrition.
• Almond milk can be used as a dairy-free alternative.
• Do not overmix batter to keep muffins tender and fluffy.
• Check muffins closely near the end of baking time as ovens vary.

Keywords: Chocolate Muffins, Spinach Muffins, Healthy Muffins, Banana Muffins, Chocolate Spinach Recipe, Whole Wheat Muffins, Greek Yogurt Muffins