Chocolate Spinach Muffins Recipe
Introduction
These Chocolate Spinach Muffins are a delicious way to sneak some greens into your treat without sacrificing flavor. Moist, rich, and packed with banana and cocoa, they make a perfect snack or breakfast option for the whole family.
Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular both work)
- 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: In a high-powered blender, combine the milk, bananas, and baby spinach. Blend until mostly smooth, allowing for a few small lumps. Pour this mixture into a large mixing bowl.
- Step 3: Add the egg to the bowl and stir lightly to whisk. Then mix in the sugar, vanilla extract, oil, and Greek yogurt until everything is combined.
- Step 4: In a separate small bowl, whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder. Gradually add these dry ingredients to the wet mixture, folding gently to combine. Stir in the dark chocolate chips, reserving some to sprinkle on top if you like.
- Step 5: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each muffin cup and sprinkle the remaining chocolate chips on top.
- Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into 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 ripe bananas for natural sweetness and moisture to keep muffins tender.
- Substitute almond milk with oat or soy milk if preferred.
- For added texture, toss some chopped nuts into the batter along with the chocolate chips.
- If you want extra chocolatey muffins, sprinkle additional chocolate chips on top before baking.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature and warm slightly before serving for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of white whole wheat flour?
Yes, all-purpose flour can be used as a substitute, but white whole wheat adds a nuttier flavor and more nutrients.
Will the spinach taste come through in the muffins?
No, the spinach flavor is mild and well-masked by the cocoa and bananas, making these muffins great for picky eaters.
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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 combine the rich taste of cocoa and dark chocolate with the health benefits of spinach and ripe bananas. Moist and flavorful, these muffins make a perfect breakfast or snack option that sneaks in some greens without sacrificing taste.
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
Add-Ins
- ½ cup dark chocolate chips (plus extra for topping if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Blend Wet Base: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until mostly smooth, allowing some small lumps to remain. Pour this mixture into a large mixing bowl.
- Add Egg and Sweeteners: Add the egg to the banana-spinach mixture and whisk lightly. Then stir in the sugar, vanilla extract, oil, and Greek yogurt until fully combined.
- Mix Dry Ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir the dry ingredients together thoroughly.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, folding gently to combine. Be careful not to overmix. Once combined, fold in the dark chocolate chips, reserving some for topping if desired.
- Prepare Muffin Pan: Line a 12-cup muffin pan with liners and spoon the batter evenly into each cup. Optionally, sprinkle additional chocolate chips on top of each muffin.
- Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center – it should come out clean when the muffins are ready.
- Cool and Serve: Allow the muffins to cool in the pan for several minutes before removing them to a wire rack or plate to cool further. Serve warm or at room temperature.
Notes
- You can use either almond milk or regular milk depending on preference or dietary needs.
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender and light.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Use white whole wheat flour for a wholesome texture with a mild flavor; all-purpose flour can work but may change texture slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to keep them longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Spinach Muffins, healthy muffins, spinach baking recipe, chocolate banana muffins, nutritious breakfast muffins
