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

Scale

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