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Delicious chocolate spinach muffins fresh out of the oven

Chocolate Spinach Muffins

Enjoy the rich flavors of chocolate paired with the nutritious goodness of spinach and bananas in these easy-to-make muffins, perfect for busy mornings or as a snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 very ripe bananas Look for bananas with brown spots for sweetness.
  • 2 large handfuls baby spinach Can use frozen spinach, just thaw and drain thoroughly.
  • 3 tablespoons milk Can substitute with almond milk for a dairy-free option.
  • 1 large egg Can substitute with flaxseed meal mixed with water for a vegan option.
  • ½ cup sugar Feel free to use a liquid sweetener like maple syrup.
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt Full-fat recommended for creaminess; can substitute with regular yogurt or applesauce.
  • 3 tablespoons oil Coconut or vegetable oil can be used.
Dry Ingredients
  • 1 cup white whole wheat flour Can substitute with almond flour or oat flour.
  • 1 teaspoon baking soda
  • ⅔ cup cocoa powder
  • ¼ teaspoon sea salt
Add-ins
  • ½ cup dark chocolate chips Plus more for topping, if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a high-powered blender, combine the milk, bananas, and spinach. Blend until the mixture is mostly smooth.
  3. Transfer this blended mixture into a large mixing bowl.
  4. Add the egg and stir to lightly whisk everything together.
  5. Mix in the sugar, vanilla extract, oil, and Greek yogurt until the mixture is well combined.
  6. In a separate small bowl, whisk together the flour, baking soda, sea salt, and cocoa powder.
  7. Gradually incorporate the dry ingredients into the wet ingredients, stirring gently to combine.
  8. Fold in the dark chocolate chips, saving a few to sprinkle on top if desired.
  9. Line a muffin pan with liners and fill each cup about ¾ full with batter.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the muffins to cool for a few minutes before digging in.

Notes

For serving, these muffins can be enjoyed warm with butter, paired with coffee or almond milk, or served with yogurt and fresh fruit. To keep leftovers fresh, store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze tightly wrapped for longer storage.