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Chocolate Spinach Muffins Recipe

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4.3 from 6 reviews

These Chocolate Spinach Muffins are a delightful and nutritious treat that combines the richness of cocoa and dark chocolate with the wholesome goodness of spinach and bananas. Perfect for a healthy breakfast or snack, these muffins are moist, flavorful, and subtly sweet, making them a great way to sneak veggies into your diet 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 Greek yogurt (full fat)
  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready.
  2. Blend Wet Base: In a high-powered blender, combine the bananas, baby spinach, and milk. Blend until the mixture is mostly smooth, allowing for a few lumps to retain texture. Transfer this blended mixture into a large mixing bowl.
  3. Mix Wet Ingredients: Add the egg to the bowl and lightly whisk it into the mixture. Then add the sugar, vanilla extract, oil, and Greek yogurt, stirring thoroughly to combine all wet ingredients evenly.
  4. Combine Dry Ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, cocoa powder, and sea salt. Gradually add these dry ingredients into the wet mixture, folding gently to avoid overmixing.
  5. Add Chocolate Chips: Stir in half of the dark chocolate chips into the batter, reserving some or adding extra for topping the muffins.
  6. Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each cup, then sprinkle additional chocolate chips on top if desired.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for several minutes before removing and serving. This helps them set and improves texture.

Notes

  • You can substitute almond milk with any other plant-based milk or regular milk based on preference.
  • Using very ripe bananas enhances sweetness and moisture in the muffins.
  • Do not overblend the spinach to maintain some texture in the batter.
  • Feel free to add more chocolate chips on top for extra gooeyness.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 3 months; thaw before serving.

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