Chocolate Spinach Muffins Recipe
Introduction
These chocolate spinach muffins are a surprising and delicious way to sneaky add greens into your baked goods. Moist and chocolaty with a hint of banana sweetness, they make a perfect snack or breakfast treat for the whole family.
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
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Combine the milk, bananas, and spinach in a high-powered blender. Blend until mostly smooth, leaving a few small lumps is fine. Transfer this mixture into a large mixing bowl.
- Step 3: Add the egg to the bowl and whisk lightly. Then stir in the sugar, vanilla, oil, and Greek yogurt until well combined.
- Step 4: In a separate small bowl, mix together the flour, baking soda, sea salt, and cocoa powder. Gradually add these dry ingredients to the wet mixture, folding gently until just combined. Stir in the chocolate chips, reserving some for topping if you like.
- Step 5: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each cup. Sprinkle extra chocolate chips on top if desired.
- Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Step 7: Allow the muffins to cool for several minutes before serving. Enjoy warm or at room temperature.
Tips & Variations
- Use almond milk for a dairy-free version and substitute the Greek yogurt with a non-dairy alternative.
- For extra texture, add chopped nuts like walnuts or pecans to the batter.
- If you prefer sweeter muffins, increase the sugar by a tablespoon or sprinkle with a touch of powdered sugar after baking.
- Spinach can be swapped with kale for a different leafy green flavor.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through. These muffins also freeze well for up to 3 months; thaw overnight in the fridge before warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do the muffins taste like spinach?
No, the spinach flavor is very mild and mostly masked by the chocolate and banana. It adds nutrition without compromising taste.
Can I make these muffins gluten-free?
Yes, substitute the white whole wheat flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly but will still be delicious.
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Chocolate Spinach Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Spinach Muffins are a delicious and nutritious treat that combines the richness of cocoa and dark chocolate with the natural sweetness of bananas and the health benefits of spinach. Perfect for a quick breakfast or snack, these muffins are moist, flavorful, and packed with wholesome ingredients.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tbsp milk (almond milk or regular)
- 1 egg
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup full fat Greek yogurt
- 3 tbsp oil
Dry Ingredients
- 1 cup white whole wheat flour
- 1 tsp baking soda
- ⅔ cup cocoa powder
- ¼ tsp sea salt
Add-ins
- ½ cup dark chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the muffins.
- Blend Wet Ingredients: In a high-powered blender, combine the milk, very ripe bananas, and baby spinach. Blend until the mixture is mostly smooth with a few small lumps remaining. Transfer this mixture to a large mixing bowl.
- Mix Wet Ingredients: Add the egg to the banana-spinach mixture and lightly whisk it in. Then, stir in the sugar, vanilla extract, oil, and Greek yogurt until fully combined.
- Prepare Dry Ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, cocoa powder, and sea salt, ensuring they are well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to avoid overmixing. Once incorporated, fold in the dark chocolate chips, reserving some to sprinkle on top if desired.
- Fill Muffin Pan: Line a 12-cup muffin pan with liners and spoon the batter evenly into each cup. Sprinkle additional chocolate chips on top of each muffin if preferred.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re done.
- Cool and Serve: Allow the muffins to cool for several minutes in the pan before removing and serving. Enjoy them warm or at room temperature.
Notes
- Using very ripe bananas makes the muffins naturally sweeter and moister.
- You can substitute almond milk with any milk of your choice, including dairy-free alternatives.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Adding spinach boosts the nutritional value without altering the chocolatey flavor.
- Optional: Sprinkle extra chocolate chips on top before baking for a richer chocolate taste and attractive appearance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: chocolate spinach muffins, healthy muffins, banana spinach muffins, chocolate muffins, breakfast muffins, nutritious snacks
