If you’re on the hunt for a treat that’s both indulgent and sneaky-healthy, I can’t recommend this Chocolate Spinach Muffins with Banana Recipe enough. These muffins are a delicious way to get some greens into your day without even realizing it—plus, the banana adds natural sweetness that makes them irresistible. Whether you’re feeding hungry kids, packing lunches, or just want a quick snack with a little extra nutrition, these muffins always impress. Trust me, once you try them, they’ll become a staple in your baking rotation!
Why You’ll Love This Recipe
- Nutrient-Packed: The spinach sneaks in vitamins and minerals without overpowering the chocolatey goodness.
- Naturally Sweetened: Bananas do the sweet work here, so you can cut down on added sugars.
- Moist and Tender: The Greek yogurt and bananas keep these muffins super soft and satisfying.
- Kid-Approved: My family can’t get enough, and they never guess there’s spinach inside!
Ingredients You’ll Need
Each ingredient in this Chocolate Spinach Muffins with Banana Recipe works together to create rich flavor and moist texture, while keeping things wholesome. I like to use ripe bananas because they add natural sweetness and depth, and baby spinach for its mild flavor and smooth blending.
- Bananas: The riper the better; they bring sweetness and moisture without needing much sugar.
- Baby spinach: Fresh works best to avoid unwanted liquid and strong flavors.
- Milk (Almond or regular): I use whatever I have on hand; it helps blend everything smoothly.
- Egg: Binds ingredients together and adds richness.
- Sugar: I usually use white sugar, but you could try coconut sugar for a subtle twist.
- Vanilla extract: Essential for rounding out the chocolate flavor.
- Greek yogurt: Adds moisture and a slight tang that balances the sweetness.
- Oil: Keeps muffins tender; neutral oils like canola work well.
- White whole wheat flour: Gives you some whole-grain benefits while staying lighter than regular whole wheat.
- Baking soda: For that perfect rise and fluffy crumb.
- Cocoa powder: I use unsweetened to control sugar levels and get that rich chocolate taste.
- Sea salt: Just a pinch enhances all the chocolatey goodness.
- Dark chocolate chips: Because who doesn’t want extra pockets of gooey chocolate?
Variations
I love how flexible this Chocolate Spinach Muffins with Banana Recipe is—feel free to adapt it to your taste or dietary needs. I’ve tried a few tweaks that turn out just as delicious, so don’t hesitate to make it your own!
- Add-ins: Toss in chopped nuts for crunch, shredded coconut for tropical flair, or dried fruit for added chewiness—I once added chopped dates, and my kids went nuts for them!
- Dairy-Free Option: Swap out Greek yogurt for coconut yogurt and use plant-based milk to make it vegan-friendly.
- Sweetener Swaps: If you prefer, try maple syrup or honey instead of sugar, but reduce the milk slightly to compensate for the extra liquid.
- Flavor Boost: A pinch of cinnamon or espresso powder can deepen the chocolate flavor for a grown-up twist.
How to Make Chocolate Spinach Muffins with Banana Recipe
Step 1: Blend Your Wet Ingredients
Start by preheating your oven to 350°F. Then, toss your milk, ripe bananas, and fresh baby spinach into a high-powered blender. Blend until the mixture is mostly smooth—it’s okay if there are a few lumps; they add texture and won’t affect the taste. This blending step is the key to getting spinach into your muffins without any pesky leafy bits, which is a total game-changer for picky eaters.
Step 2: Mix in Egg and Flavorings
Transfer that vibrant green-ish batter to a large bowl, then whisk in your egg until it’s lightly combined. Next, stir in sugar, vanilla extract, oil, and Greek yogurt. I like to add the Greek yogurt here because it keeps the muffins moist and adds a subtle tang that balances the sweet and chocolatey flavors perfectly.
Step 3: Combine Dry Ingredients and Fold
In a separate bowl, mix together the white whole wheat flour, baking soda, cocoa powder, and sea salt. Slowly add these dry ingredients to your wet mixture, stirring gently to combine without overmixing. Overmixing can make muffins tough, and you want these as tender as possible. When the batter is just incorporated, stir in the dark chocolate chips, saving a handful to sprinkle on top for that pretty, melty finish.
Step 4: Bake with Love
Line a 12-cup muffin pan with liners and scoop the batter evenly into each well. Top with your reserved chocolate chips, if you like a little extra indulgence on top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are perfect!). Let the muffins cool for several minutes before you dig in—they just get better as they set! Trust me, the first warm bite with a gooey chocolate chip is totally worth the wait.
Pro Tips for Making Chocolate Spinach Muffins with Banana Recipe
- Fresh Spinach Only: I learned the hard way that frozen spinach adds too much moisture and a strong flavor—stick to fresh baby spinach for best results.
- Don’t Overmix: Folding the dry ingredients gently helps keep your muffins light and fluffy instead of dense and chewy.
- Banana Ripeness Matters: The sweeter and more spotted your bananas, the tastier and moister your muffins will be.
- Chill Batter If Needed: If your batter feels too runny, a quick 10-minute chill in the fridge helps it firm up for easier scooping.
How to Serve Chocolate Spinach Muffins with Banana Recipe
Garnishes
I like to keep it simple with a light dusting of powdered sugar or a drizzle of almond butter on top—that creamy contrast pairs beautifully with the chocolate without stealing the spotlight. For a special touch, some crushed toasted nuts sprinkled on top add a delightful crunch.
Side Dishes
These muffins are perfect with a side of fresh fruit salad or a small Greek yogurt parfait to make breakfast extra balanced. When serving as an afternoon snack, I enjoy pairing them with a warm cup of coffee or herbal tea for a comforting pick-me-up.
Creative Ways to Present
For birthdays or gatherings, I’ve placed these muffins in colorful paper liners and stacked them on tiered stands with fresh berries and mint leaves—guests always comment on the surprise healthy ingredient hidden inside! You might even try stuffing a few with peanut butter or cream cheese before baking for a gooey center that wows every time.
Make Ahead and Storage
Storing Leftovers
I keep my leftover chocolate spinach muffins in an airtight container in the fridge where they stay fresh for up to five days. If I remember to, I pop a paper towel under the lid to help absorb any excess moisture—the muffins hold up much better this way and don’t get soggy.
Freezing
These muffins freeze beautifully. After cooling completely, wrap them individually in plastic wrap and stash them in a freezer-safe container. I’ve had them stay fresh for up to 3 months. It’s such a lifesaver to pull one out for busy mornings or unexpected guests.
Reheating
To reheat, I unwrap the frozen muffin and microwave it for about 30 seconds or pop it in a 350°F oven for 8-10 minutes until warmed through—this method revives the moist texture and melty chocolate chips perfectly. Beware of overheating, as that can dry out the muffin.
FAQs
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Can I use regular spinach instead of baby spinach in this recipe?
You can, but I recommend chopping it finely and using fresh spinach to avoid a bitter taste and excess moisture that could affect the muffin’s texture. Baby spinach works best because it has a milder flavor and blends smoothly.
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Are these muffins suitable for freezing and reheating?
Absolutely! These Chocolate Spinach Muffins with Banana Recipe freeze really well and are easy to reheat. Just wrap them individually after they cool, freeze for up to 3 months, and warm them up in the microwave or oven when you want a quick treat.
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Can I substitute the Greek yogurt for a dairy-free alternative?
Yes, you can swap the Greek yogurt with coconut yogurt or another plant-based alternative to make the muffins dairy-free. Just choose a plain, unsweetened variety to keep the balance of flavors right.
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How ripe should the bananas be for the best muffins?
The riper, the better! Look for bananas with plenty of brown spots or even mostly brown skins, as they’ll be sweeter and mash more easily, adding natural sweetness and moisture to your muffins.
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Can I use cacao powder instead of cocoa powder?
You can substitute cacao powder for cocoa powder, but keep in mind that cacao is less processed and may have a slightly more bitter and earthy flavor. You might want to adjust the sugar slightly to balance it out.
Final Thoughts
This Chocolate Spinach Muffins with Banana Recipe holds a special place in my kitchen because it combines wholesome nutrition with the comfort of chocolate—something that felt impossible until I found this combo. I love sneaking spinach into a chocolate treat that my family genuinely enjoys, and I know you will too. Give it a try and watch how these muffins become your go-to for breakfast, snacks, or even dessert. You’re going to love how easy and satisfying this recipe is!
Print
Chocolate Spinach Muffins with Banana Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Spinach Muffins are a deliciously moist and healthy treat that seamlessly combine ripe bananas, nutrient-packed spinach, and rich cocoa powder. Sweetened naturally and enhanced with dark chocolate chips, these muffins offer a perfect balance of indulgence and nutrition, making them an ideal snack or breakfast option for those looking to sneak in some greens without compromising on taste.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular)
- 1 egg
- ½ cup Greek yogurt, full fat
- 3 tablespoons oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup sugar
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your muffins evenly.
- Blend Spinach Mixture: Combine the milk, ripe bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth with a few small lumps remaining. Transfer this to a large mixing bowl.
- Mix Wet Ingredients: Add the egg to the banana-spinach mixture and lightly whisk. Stir in the sugar, vanilla extract, oil, and Greek yogurt until all ingredients are evenly combined.
- Combine Dry Ingredients: In a separate small bowl, sift together the flour, baking soda, sea salt, and cocoa powder to ensure they are well mixed.
- Fold Dry into Wet: Gradually add the dry ingredients into the wet ingredients bowl. Gently fold them together until just combined, careful not to overmix to keep muffins tender.
- Add Chocolate Chips: Stir in the chocolate chips, reserving some to sprinkle on top of the muffins for an extra chocolaty finish.
- Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each cup and top each with the reserved chocolate chips if desired.
- Bake: Place the muffin pan in the preheated oven and bake for about 18-22 minutes. Test doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use fresh spinach instead of frozen to avoid excess liquid and stronger flavors that may overpower the muffins.
- Store muffins in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- Freeze muffins in a freezer-safe container for up to 3 months for longer storage.
- Feel free to add other mix-ins such as shredded coconut, chopped nuts, raisins, or dried fruit for variation.
- These muffins taste great with a drizzle of peanut or almond butter on top for extra richness.
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
