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Chocolate Spinach Muffins Recipe

Chocolate Spinach Muffins Recipe
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★★★★★

5.1 from 25 reviews

Delicious and moist Chocolate Spinach Muffins that cleverly incorporate nutrient-rich spinach and ripe bananas for natural sweetness, perfect as a healthy snack or breakfast treat. These muffins combine wholesome ingredients with rich cocoa flavor and dark chocolate chips, offering a delightful balance of indulgence and nutrition.

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 full fat Greek yogurt
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking when the batter is prepared.
  2. Blend Wet Base: Combine the milk, bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth, leaving a few small lumps for texture. Transfer this blend into a large mixing bowl.
  3. Add Eggs and Sugars: Lightly whisk in the egg to the banana-spinach mixture. Then add sugar, vanilla extract, oil, and Greek yogurt, stirring to fully combine all wet ingredients.
  4. Mix Dry Ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir these dry ingredients evenly to ensure proper distribution.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients bowl. Fold gently but thoroughly to combine the batter without overmixing, preserving the muffin’s tenderness.
  6. Add Chocolate Chips: Stir in the dark chocolate chips, reserving some to sprinkle on top of the batter in the muffin liners for an extra chocolatey touch.
  7. Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Evenly spoon the muffin batter into each liner, filling them about three-quarters full. Top each with the reserved chocolate chips if desired.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin—when it comes out clean, the muffins are ready.
  9. Cool and Serve: Allow the muffins to cool in the pan for several minutes before transferring to a wire rack or serving to allow them to set and prevent crumbling.

Notes

  • Using very ripe bananas enhances natural sweetness and moisture.
  • Baby spinach blends well and does not overpower the chocolate flavor.
  • White whole wheat flour offers a healthier alternative to all-purpose flour while keeping muffins light.
  • For dairy-free, substitute Greek yogurt with a plant-based yogurt and use almond milk.
  • Do not overmix the batter to avoid dense muffins.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Chocolate muffins, spinach muffins, healthy muffins, banana muffins, whole wheat muffins, vegetable-infused baked goods, dark chocolate chips

Find it online: https://cookedbycleo.com/chocolate-spinach-muffins-recipe/