Print

Chocolate Spinach Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 9 reviews

These Chocolate Spinach Muffins are a delicious and nutritious treat that combines the rich flavor of cocoa with the subtle earthiness of spinach. Sweetened with ripe bananas and enhanced with dark chocolate chips, these muffins are moist, flavorful, and perfect for breakfast or a healthy snack. Made with wholesome ingredients like whole wheat flour and Greek yogurt, they offer a balance of indulgence and nutrition.

Ingredients

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
  • ½ cup dark chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins evenly.
  2. Blend Wet Base: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until mostly smooth but some lumps are okay. Transfer this mixture to a large mixing bowl.
  3. Add Basic Wet Ingredients: To the blended mixture, add the egg and stir lightly to whisk it in. Then add sugar, vanilla extract, oil, and Greek yogurt. Stir all together until well combined.
  4. Mix Dry Ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir these dry ingredients to mix thoroughly.
  5. Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients bowl, stirring as you fold them in. Be careful not to overmix to keep the muffins tender. Stir in the dark chocolate chips, reserving some for topping if desired.
  6. Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each liner. Sprinkle any reserved chocolate chips on top of each muffin for extra chocolatey goodness.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18-22 minutes. To check for doneness, insert 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 removing and serving. This will help them set and make them easier to handle.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Baby spinach adds nutrients without overpowering the chocolate flavor.
  • You can substitute almond milk with any milk of your choice.
  • For an extra chocolate boost, add more chocolate chips on top before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • These muffins freeze well; thaw at room temperature before serving.

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