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
Scale
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
