Description
These Chocolate Spinach Muffins are a delicious and nutritious treat that cleverly incorporates spinach and ripe bananas for a moist, chocolaty flavor with a healthy twist. Perfect for breakfast or a snack, they combine the richness of cocoa and dark chocolate chips with the natural sweetness and creaminess from bananas and Greek yogurt.
Ingredients
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the muffins.
- Blend Wet Base: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until the mixture is mostly smooth with just a few lumps remaining. Transfer this mixture into a large mixing bowl.
- Add Wet Ingredients: To the bowl, add the egg and lightly whisk. Then stir in the sugar, vanilla extract, oil, and Greek yogurt until everything is well combined.
- Combine Dry Ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir these dry ingredients to combine evenly.
- Mix Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to combine. Be careful not to overmix. Fold in the dark chocolate chips, reserving some to sprinkle on top of the muffins if desired.
- Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each muffin cup. Add chocolate chips on top for extra flavor and texture if you saved some.
- Bake: Place the muffin pan in the oven and bake for 18-22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool and Serve: Allow the muffins to cool for several minutes before serving. Enjoy warm or at room temperature.
Notes
- Use fresh spinach instead of frozen to avoid excess moisture and strong flavor that can overpower the muffins.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; at room temperature, they last about 3 days.
- Try other add-ins like shredded coconut, chopped nuts, raisins, or dried fruit for variety.
- Serve with a drizzle of peanut or almond butter for an extra indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
