Chocolate Spinach Muffins: Easy Recipe

These chocolate spinach muffins are a delightful combination of rich chocolate and nutritious spinach. Perfect for breakfast or a snack, they are sure to please both kids and adults. This recipe is simple and makes a deliciously moist muffin that packs a hidden health punch! You may also find Chocolate Chia Pudding useful.

Why Make This Recipe

• They are a fun way to sneak in some greens without sacrificing flavor.
• The muffins are easy to make and require just a blender for preparation.
• They are made with wholesome ingredients that keep you feeling full.

How to Make Chocolate Spinach Muffins

Making chocolate spinach muffins is straightforward. You’ll blend ripe bananas and spinach, mix in your dry ingredients, and bake. The process is quick, making it a great choice for busy mornings. You may also find Slow Cooker Chocolate Self Saucing Pudding useful.

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

1. Preheat oven to 350°F.
2. Combine milk, bananas and spinach in a high powered blender and blend until mostly smooth. A few lumps are ok.
3. Transfer the mixture to a large mixing bowl.
4. Add the egg and stir to lightly whisk.
5. Add sugar, vanilla, oil and Greek yogurt and stir to combine.
6. In a small bowl, combine flour, baking soda, sea salt and cocoa powder, and stir to combine.
7. Slowly add dry ingredients to wet ingredients and stir to fold in.
8. Stir in the chocolate chips, saving some or adding extra for topping.
9. Line a 12-muffin pan with muffin liners and spoon batter into each.
10. Add chocolate chips to the tops of each muffin if desired.
11. Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
12. Cool for several minutes before serving.

How to Serve Chocolate Spinach Muffins

These muffins are delicious served warm with a pat of butter or a dollop of yogurt. You can also pair them with your favorite juice or smoothie for a balanced breakfast.

How to Store Chocolate Spinach Muffins

To store these muffins, place them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them and reheat them in the microwave when needed.

Tips to Make Chocolate Spinach Muffins

• Use very ripe bananas for the best sweetness and flavor.
• Don’t skip the chocolate chips; they add a delightful richness to the muffins.
• Feel free to add nuts or seeds for added texture and nutrition.
• If you want a lighter option, you can reduce the sugar slightly or use a sugar substitute.

Variations

• For a nutty flavor, add chopped walnuts or pecans to the batter.
• Try using different types of yogurt, like coconut or almond yogurt, for a dairy-free version.
• Incorporate spices like cinnamon or nutmeg for extra warmth and depth of flavor.

FAQs

• Can I use frozen spinach? Yes, just make sure to thaw and drain it well before blending.
• How do I know when the muffins are done? Insert a toothpick in the center; if it comes out clean, they are ready.
• Can I use other types of flour? You can experiment with all-purpose or gluten-free flour as alternatives.

Conclusion

These chocolate spinach muffins are a flavorful choice that can easily fit into your busy lifestyle. For more delicious muffin recipes, check out Chocolate Spinach Muffins | Lemons & Zest or Blender Double Chocolate Spinach Muffins – Ambitious Kitchen.

Chocolate Spinach Muffins

These chocolate spinach muffins are a delightful combination of rich chocolate and nutritious spinach, making them perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 140

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 very ripe bananas Use very ripe bananas for the best sweetness and flavor.
• 2 large handfuls baby spinach You can use frozen spinach; just thaw and drain it well.
• 3 tablespoons milk Almond milk or regular both work!
• 1 egg
• ½ cup sugar Feel free to reduce sugar or use a substitute for a lighter option.
• 1 teaspoon vanilla
• ½ cup Greek yogurt Use full fat for best results.
• 3 tablespoons oil

Dry Ingredients

• 1 cup white whole wheat flour You can experiment with all-purpose or gluten-free flour as alternatives.
• 1 teaspoon baking soda
• ⅔ cup cocoa powder
• ¼ teaspoon sea salt

Add-ins

• ½ cup dark chocolate chips Don't skip the chocolate chips; they add a delightful richness.

Method

 

Preparation

1. Preheat oven to 350°F.
2. Combine milk, bananas, and spinach in a high-powered blender and blend until mostly smooth. A few lumps are ok.
3. Transfer the mixture to a large mixing bowl.
4. Add the egg and stir to lightly whisk.
5. Add sugar, vanilla, oil, and Greek yogurt and stir to combine.
6. In a small bowl, combine flour, baking soda, sea salt, and cocoa powder, and stir to combine.
7. Slowly add dry ingredients to wet ingredients and stir to fold in.
8. Stir in the chocolate chips, saving some or adding extra for topping.

Baking

1. Line a 12-muffin pan with muffin liners and spoon batter into each.
2. Add chocolate chips to the tops of each muffin if desired.
3. Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
4. Cool for several minutes before serving.

Notes

These muffins are delicious served warm with a pat of butter or a dollop of yogurt. You can also pair them with your favorite juice or smoothie for a balanced breakfast. To store, place them in an airtight container at room temperature for up to three days. For longer storage, freeze and reheat in the microwave when needed.