Description
These Chocolate Spinach Muffins combine the rich taste of cocoa and dark chocolate with the nutritional benefits of spinach and bananas. Moist, fluffy, and packed with wholesome ingredients like Greek yogurt and whole wheat flour, these muffins are a delicious and healthy treat perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular milk both work)
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla bean paste
- ½ cup Greek yogurt (full fat)
- 3 tablespoons oil
Dry Ingredients
- 1 cup white whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- ⅔ cup cocoa powder
- ¼ teaspoon sea salt
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins evenly.
- Blend Wet Base: Combine the milk, ripe bananas, and baby spinach in a high-powered blender and blend until mostly smooth. It’s okay to have a few lumps. Transfer this mixture into a large mixing bowl.
- Add Eggs and Mix Wet Ingredients: Add the egg to the banana-spinach mixture and lightly whisk to combine. Stir in sugar, vanilla bean paste, Greek yogurt, and oil until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder to evenly distribute all dry ingredients.
- Mix Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently to fold everything together without overmixing. Finally, fold in the dark chocolate chips, reserving some for topping if desired.
- Prepare Muffin Tin: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each muffin cup. Sprinkle remaining chocolate chips on top of each muffin if you like.
- Bake: Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for several minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- You can substitute all-purpose flour if white whole wheat is not available.
- Using ripe bananas helps to naturally sweeten the muffins and add moisture.
- Almond milk or other plant-based milks work well as a dairy-free option.
- These muffins freeze well—store cooled muffins in an airtight container or freezer bag for up to 3 months.
- For extra chocolatey muffins, add more chocolate chips on top before baking.
