Introduction

These Chocolate Spinach Muffins are a delicious and nutritious treat that sneak in greens without sacrificing flavor. Moist, rich, and subtly sweet, they make a perfect snack or breakfast option for the whole family.

Chocolate Spinach Muffins Recipe - Recipe Image

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 extract
½ cup full-fat Greek yogurt
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

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a high-powered blender, combine the milk, bananas, and spinach. Blend until mostly smooth, leaving a few small lumps. Transfer this mixture to a large mixing bowl.
Step 3: Add the egg and stir gently to lightly whisk. Then add sugar, vanilla extract, oil, and Greek yogurt. Stir everything together until well combined.
Step 4: In a separate small bowl, mix together the flour, baking soda, sea salt, and cocoa powder. Gradually add the dry ingredients to the wet mixture, folding them in carefully. Stir in the dark chocolate chips, reserving some to sprinkle on top if you like.
Step 5: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each cup. Optionally, add a few chocolate chips on top of each muffin for extra chocolatey goodness.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool for several minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

For a nutty twist, add a handful of chopped walnuts or pecans to the batter.
Use applesauce instead of oil to reduce fat while keeping moisture.
If you don’t have a high-powered blender, chop the spinach finely and mix it in with the bananas mashed separately.
Try swapping dark chocolate chips for white or milk chocolate depending on your taste.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do these muffins taste like spinach?

No, the spinach flavor is very mild and masked by the cocoa, bananas, and chocolate chips. You get the nutrition without the strong taste of greens.

Can I make these muffins vegan?

Yes, substitute the egg with a flax egg or chia egg and use plant-based yogurt and milk to make them vegan-friendly.

Chocolate Spinach Muffins Recipe

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★★★★★

4.8 from 65 reviews

These Chocolate Spinach Muffins are a deliciously moist and chocolatey treat packed with hidden greens, perfect for a healthy snack or breakfast. Made with ripe bananas, baby spinach, and rich cocoa powder, they offer a balanced blend of natural sweetness and nutritious ingredients, topped with melty dark chocolate chips for an indulgent finish.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet 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 extract
½ cup Greek yogurt (full fat)
3 tablespoons oil

Dry Ingredients

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 to ensure it reaches the right temperature by the time your batter is ready.
Blend Wet Ingredients: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until the mixture is mostly smooth, although a few lumps are acceptable. Transfer this blended mixture into a large mixing bowl.
Mix Wet Ingredients: Add the egg to the bowl and lightly whisk it into the blended mixture. Follow by stirring in the sugar, vanilla extract, oil, and Greek yogurt, mixing until well combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, cocoa powder, and sea salt.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, gently folding them together to create a uniform batter. Stir in half of the dark chocolate chips, reserving the rest for topping.
Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each muffin cup and sprinkle the remaining chocolate chips on top of each muffin, if desired.
Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack or serving, to ensure they set properly and are easy to handle.

Notes

Using very ripe bananas enhances the natural sweetness and moisture in these muffins.
You can substitute milk with any plant-based milk like almond or oat milk.
For a vegan version, replace the egg with a flax egg and use a plant-based yogurt.
White whole wheat flour provides a mild nutty flavor and better nutrition than all-purpose flour.
Baking times may vary slightly based on your oven; check muffins early if your oven runs hot.
Adding extra chocolate chips on top provides a nice melted chocolate layer after baking.

Keywords: chocolate muffin, spinach muffin, healthy muffin, banana muffin, gluten-free option, easy muffin recipe, breakfast muffins