Chocolate Spinach Muffins
Delicious and nutritious muffins that blend chocolate flavor with the health benefits of spinach, perfect for breakfast, snacks, or dessert.
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.