A simple, healthy muffin recipe you can make quickly.
introduction
These Chocolate Spinach Muffins are moist, chocolatey, and a little sneaky. Spinach blends into the batter and gives color and nutrition without a strong taste. They taste like chocolate muffins with a soft crumb and melted chocolate chips.
why make this recipe
- Uses ripe bananas and spinach for natural sweetness and nutrients.
- Easy blender step cuts prep time.
- Family-friendly: kids often like the chocolate flavor and don’t notice the greens.
- Makes 12 muffins for snacks, breakfast, or lunchboxes.
how to make Chocolate Spinach Muffins
You blend bananas, milk, and spinach until mostly smooth. Mix the wet ingredients, then fold in dry ingredients and chocolate chips. Spoon into a lined muffin pan and bake at 350°F for 18–22 minutes.
Ingredients :
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 T milk (almond milk or regular both work!)
- 1 egg
- ½ c sugar
- 1 tsp vanilla
- ½ c Greek yogurt (full fat)
- 3 T oil
- 1 c white whole wheat flour
- 1 tsp baking soda
- ⅔ c cocoa powder
- ¼ tsp sea salt
- ½ c dark chocolate chips
Directions :
- Preheat oven to 350°F.
- Combine milk, bananas and spinach in a high powered blender and blend until mostly smooth. A few lumps is ok. Transfer the mixture to a large mixing bowl.
- Add egg and stir to lightly whisk. Add sugar, vanilla, oil and Greek yogurt and stir to combine.
- In a small bowl, combine flour, baking soda, sea salt and cocoa powder and stir to combine. Slowly add dry ingredients to wet ingredients and stir to fold in. Stir in the chocolate chips, saving some or adding extra in for topping.
- Line a 12 muffin pan with muffin liners and spoon batter into each. Add chocolate chips to the tops of each muffin if desired.
- Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
- Cool for several minutes before serving.
how to serve Chocolate Spinach Muffins
- Serve warm or at room temperature.
- Add a smear of peanut butter, yogurt, or a light dusting of powdered sugar.
- Pair with milk or coffee for breakfast.
how to store Chocolate Spinach Muffins
- Room temperature: store in an airtight container for up to 2 days.
- Refrigerator: keep in airtight container for up to 5 days. Bring to room temp or warm briefly before serving.
- Freezer: freeze cooled muffins in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven.
tips to make Chocolate Spinach Muffins
- Use very ripe bananas for best sweetness and moisture.
- A high-powered blender makes the batter smoother, but a regular blender works fine.
- Don’t overmix after adding dry ingredients; fold gently.
- Check muffins at 18 minutes to avoid overbaking.
- Add extra chocolate chips on top so muffins look appealing.
variation (if any)
- Add ½ cup chopped nuts (walnuts or pecans) for crunch.
- Swap dark chocolate chips for milk chocolate if you prefer sweeter muffins.
- Add a teaspoon cinnamon for warm spice.
- Use oat milk or soy milk if you want dairy-free.
FAQs
Q: Can I skip the spinach?
A: Yes. The muffins will stay chocolatey and moist, but you lose the added nutrients and green color.
Q: Can I use regular flour instead of white whole wheat?
A: Yes. Use the same amount, but texture may be slightly different.
Q: Can I make these gluten-free?
A: Use a 1-to-1 gluten-free flour blend in place of the wheat flour. Texture may vary.
Q: Can I double the recipe?
A: Yes. Bake in two muffin pans or in batches. Watch baking time if you use larger pans.
Q: How ripe should bananas be?
A: Very ripe with brown spots. They mash and blend easier and add more sweetness.
Conclusion
For a quick reference or the original source idea, see the Chocolate Spinach Muffins | Lemons & Zest.