Why You’ll Love Chocolate Spinach Muffins Recipe
These muffins are tasty, easy to make, and perfect for sneaking veggies into your day. The spinach blends right into the batter, adding nutrition without a strong flavor. Just blend, mix, and bake for a treat everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 very ripe bananas
2 large handfuls baby spinach
3 tablespoons milk (dairy or plant‑based)
1 egg
½ cup sugar
1 teaspoon vanilla extract
½ cup Greek yogurt, full fat
3 tablespoons oil
1 cup white whole wheat flour (or all‑purpose)
1 teaspoon baking soda
⅔ cup cocoa powder
¼ teaspoon sea salt
½ cup dark chocolate chips
Directions
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Preheat the oven to 350°F (175°C).
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In a high‑speed blender, combine the milk, bananas, and spinach. Blend until smooth.
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Transfer the blended mixture to a large bowl. Add the egg and whisk to combine.
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Stir in the sugar, vanilla, oil, and Greek yogurt until smooth.
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In a separate bowl, whisk together the flour, baking soda, cocoa powder, and salt.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the chocolate chips, saving some to sprinkle on top if you like.
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Line a 12‑cup muffin tin with liners. Divide the batter evenly among the cups.
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Bake for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for a few minutes before serving.
Servings and timing
Servings: 12 muffins
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
• Swap the white whole wheat flour for all‑purpose or gluten‑free 1:1 flour.
• Add chopped nuts, shredded coconut, or dried fruit for extra texture.
• Use dairy‑free yogurt to make these dairy‑free.
• Replace sugar with coconut sugar or honey (if not serving to very young children).
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can freeze muffins in a freezer‑safe container for up to 3 months. Reheat in the oven at low heat or microwave for about 15–20 seconds before serving.
FAQs
Can I use frozen bananas?
Yes, thaw them before blending to ensure a smooth texture.
Can I make these muffins gluten‑free?
Yes, use a gluten‑free 1:1 baking flour in place of wheat flour.
Can I omit the spinach?
You can, but the muffins won’t be a “green smoothie” muffin anymore and will be less nutritious.
Can I make these vegan?
To make them vegan, substitute a flax egg and use dairy‑free yogurt and milk.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar; the ripe bananas add natural sweetness.
How do I know when they’re done?
A toothpick inserted in the center should come out clean or with a few crumbs.
Can I make mini muffins?
Yes, bake mini muffins for 12–15 minutes at the same temperature.
Can I add other mix‑ins?
Yes, try nuts, seeds, dried fruit, or different types of chocolate chips.
Are these suitable for kids?
Yes, kids often love these because the spinach flavor is hidden by chocolate.
How should I store leftovers?
Keep in an airtight container in the fridge up to 5 days or freeze for longer storage.
Conclusion
These Chocolate Spinach Muffins are a fun and delicious way to enjoy chocolate muffins with a boost of greens. With simple ingredients, easy steps, and plenty of flavor, they’re great for breakfast, snacks, or packing in lunches. Try them once and they’ll likely become a favorite go‑to in your baking rotation.
