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Chocolate Spinach Muffins Recipe

Chocolate Spinach Muffins Recipe
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★★★★★

4.9 from 8 reviews

Delicious and nutritious Chocolate Spinach Muffins that combine ripe bananas, baby spinach, and cocoa powder for a healthy twist on a classic treat. These muffins are moist, chocolatey, and packed with wholesome ingredients, making them perfect for breakfast or a snack.

Ingredients

Scale

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the muffins.
  2. Blend Wet Mix: Combine milk, bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth with only a few small lumps remaining, then transfer it into a large mixing bowl.
  3. Mix Wet Ingredients: Add the egg to the banana-spinach mixture and stir to lightly whisk. Then, add sugar, vanilla extract, oil, and Greek yogurt. Stir well to combine all wet ingredients thoroughly.
  4. Combine Dry Ingredients: In a separate small bowl, mix together the flour, baking soda, sea salt, and cocoa powder until evenly blended.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently with a spoon or spatula until just combined. Avoid overmixing to keep the muffins tender.
  6. Add Chocolate Chips: Fold in most of the dark chocolate chips into the batter, reserving some for topping the muffins before baking.
  7. Prepare Muffin Pan: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each cup and sprinkle the reserved chocolate chips on top of each muffin.
  8. Bake: Place the muffin pan in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.
  9. Cool: Remove the muffins from the oven and cool in the pan for several minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Use fresh baby spinach rather than frozen, as frozen spinach can introduce excess liquid and a stronger flavor that may affect the muffins’ texture and taste.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or at room temperature for about 3 days.
  • For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw before eating.
  • Feel free to add other mix-ins like shredded coconut, chopped nuts, raisins, or dried fruits to customize your muffins.
  • These muffins taste great with a drizzle of peanut butter or almond butter on top for extra richness and flavor.

Nutrition

Keywords: chocolate spinach muffins, healthy chocolate muffins, spinach banana muffins, chocolate banana muffins, nutritious muffins, kid-friendly muffins, breakfast muffins

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