Chocolate Spinach Muffins

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Delicious chocolate spinach muffins freshly baked and ready to enjoy.
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Why make this recipe

Chocolate Spinach Muffins are an exciting twist on the classic muffin. These muffins combine the rich taste of chocolate with the health benefits of spinach. Using ripe bananas adds natural sweetness, making these muffins a guilt-free treat. They are perfect for breakfast, a snack, or even a dessert. Plus, kids and adults alike will love the chocolate flavor, while the spinach remains a delightful surprise.

How to make Chocolate Spinach Muffins

Ingredients :

  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 T milk (almond milk or regular)
  • 1 egg
  • 1/2 c sugar
  • 1 tsp vanilla
  • 1/2 c Greek yogurt, full fat
  • 3 T oil
  • 1 c white whole wheat flour
  • 1 tsp baking soda
  • 2/3 c cocoa powder
  • 1/4 tsp sea salt
  • 1/2 c dark chocolate chips

Directions :

  1. Preheat your oven to 350 degrees F.
  2. In a high-powered blender, combine the milk, bananas, and spinach. Blend until mostly smooth.
  3. Transfer the mixture to a large mixing bowl.
  4. Add the egg and stir to lightly whisk it in.
  5. Add the sugar, vanilla, oil, and Greek yogurt. Stir to combine all wet ingredients.
  6. In a small bowl, mix together the flour, baking soda, sea salt, and cocoa powder.
  7. Slowly add the dry ingredients to the wet ingredients, stirring gently to fold them together.
  8. Stir in the dark chocolate chips, saving some for topping.
  9. Line a 12 muffin pan with muffin liners. Spoon the batter into each liner.
  10. If desired, add some chocolate chips to the tops of each muffin.
  11. Bake for about 18-22 minutes, or until a toothpick comes up clean.
  12. Cool for several minutes before serving.
Chocolate Spinach Muffins

How to serve Chocolate Spinach Muffins

These muffins are delicious served warm or at room temperature. You can enjoy them plain, or spread a little butter or nut butter on top. They also pair well with a glass of milk or a cup of coffee for a perfect snack or breakfast.

How to store Chocolate Spinach Muffins

After they have completely cooled, store the muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins. Just wrap them individually in plastic wrap and place them in a freezer bag. They will keep well for up to three months.

Tips to make Chocolate Spinach Muffins

  1. Use very ripe bananas for the best flavor and sweetness.
  2. Don’t skip the spinach; it adds nutrients without changing the chocolate taste.
  3. Feel free to adjust the amount of sugar depending on your sweetness preference.
  4. If you want to add more fiber, you can substitute half of the flour with whole wheat flour.
  5. To make these muffins dairy-free, you can replace the Greek yogurt with a plant-based yogurt.

Variation

You can add nuts, like walnuts or pecans, for a crunchy texture. Adding a bit of espresso powder can also enhance the chocolate flavor.

FAQs


  1. Can I use frozen spinach?
    Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out excess water before blending.



  2. Can I substitute the sugar?
    Yes, you can use honey or maple syrup instead of sugar, but you may need to adjust the liquid ingredients accordingly.



  3. How can I make these muffins gluten-free?
    You can use a gluten-free all-purpose flour blend as a substitute for the white whole wheat flour.



  4. Are these muffins healthy?
    Yes, they are healthier than regular chocolate muffins due to the added spinach and ripe bananas, providing vitamins and natural sweetness.



  5. Can I use other types of milk?
    Yes, almond milk, soy milk, or any milk of your choice will work just fine in this recipe.


Chocolate Spinach Muffins

Delicious and nutritious muffins that blend chocolate flavor with the health benefits of spinach, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Wet ingredients

  • 3 pieces very ripe bananas Use for best flavor and sweetness.
  • 2 large handfuls baby spinach Can also use frozen spinach, thawed and drained.
  • 3 T milk (almond milk or regular) Any milk of choice will work.
  • 1 piece egg Large size.
  • 1/2 c sugar Adjust based on sweetness preference.
  • 1 tsp vanilla
  • 1/2 c Greek yogurt, full fat Can substitute with plant-based yogurt for dairy-free.
  • 3 T oil

Dry ingredients

  • 1 c white whole wheat flour Can substitute half with whole wheat flour for more fiber.
  • 1 tsp baking soda
  • 2/3 c cocoa powder
  • 1/4 tsp sea salt

Add-ins

  • 1/2 c dark chocolate chips Reserve some for topping.

Instructions
 

Preparation

  • Preheat your oven to 350 degrees F.
  • In a high-powered blender, combine the milk, bananas, and spinach. Blend until mostly smooth.
  • Transfer the mixture to a large mixing bowl.
  • Add the egg and stir to lightly whisk it in.
  • Add the sugar, vanilla, oil, and Greek yogurt. Stir to combine all wet ingredients.

Mixing

  • In a small bowl, mix together the flour, baking soda, sea salt, and cocoa powder.
  • Slowly add the dry ingredients to the wet ingredients, stirring gently to fold them together.
  • Stir in the dark chocolate chips, saving some for topping.

Baking

  • Line a 12 muffin pan with muffin liners. Spoon the batter into each liner.
  • If desired, add some chocolate chips to the tops of each muffin.
  • Bake for about 18-22 minutes, or until a toothpick comes up clean.
  • Cool for several minutes before serving.

Notes

These muffins are delicious served warm or at room temperature. For longer storage, freeze wrapped individually in plastic wrap for up to three months.
Keyword Banana Muffins, Chocolate Muffins, Chocolate Spinach Muffins, Healthy Muffins, Spinach Recipes