Name: Chocolate Spinach Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
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; ½ cup Greek yogurt (full fat); 3 tablespoons oil; 1 cup white whole wheat flour; 1 teaspoon baking soda; ⅔ cup cocoa powder; ¼ teaspoon sea salt; ½ cup dark chocolate chips

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introduction

These Chocolate Spinach Muffins are a simple way to add greens to a sweet treat. They taste like chocolate and are soft and moist. If you want another easy bakery-style idea, try the bakery-style raspberry white chocolate cookies recipe for a different snack.

why make this recipe

You get a chocolate muffin that hides vegetables well.
The muffins are quick to make and good for breakfast or snacks.
The recipe uses common pantry ingredients and ripe bananas for natural sweetness.

how to make Chocolate Spinach Muffins

Start by blending the wet mix so the spinach hides in the batter. Mix the dry ingredients separately, then combine. Fold in chocolate chips and bake in a muffin tin. Below are the exact ingredients and step-by-step directions.

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. They go well with a glass of milk, coffee, or tea. You can spread a little butter or cream cheese on a muffin for extra richness.

how to store Chocolate Spinach Muffins

Let muffins cool completely before storing. Keep at room temperature in an airtight container for up to 2 days. For longer storage, freeze muffins in a sealed bag for up to 3 months. Thaw at room temperature or warm briefly in the oven.

tips to make Chocolate Spinach Muffins

Use very ripe bananas for the best flavor and moisture.
Blend the spinach well so colors mix and the batter looks even.
Do not overmix after adding dry ingredients; stir until just combined.
Check muffins at 18 minutes and use a toothpick to test doneness.
If you use a low-power blender, chop spinach small first.

variation (if any)

Add 1/4 cup chopped nuts for crunch.
Use milk chocolate chips or white chocolate chips instead of dark.
Replace Greek yogurt with applesauce for a lighter fat option.
Add 1/2 tsp instant coffee to deepen the chocolate flavor.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and drain excess water before blending.

Q: Can I make these dairy-free?
A: Yes. Use plant-based milk and a dairy-free yogurt or skip the yogurt and add a bit more oil.

Q: What if I do not have white whole wheat flour?
A: You can use all-purpose flour in the same amount. Texture will be similar.

Q: Can I double the recipe?
A: Yes. Bake in two pans or in batches. Watch baking time as it may change slightly.

Q: Are these muffins kid-friendly?
A: Yes. The chocolate taste hides the spinach, so kids usually like them.

Conclusion

You can find an original version and more tips on making these green chocolate muffins at the Lemons & Zest recipe page.