If you’ve ever thought, “How on earth can I get my kids (or myself!) to eat more greens without a fuss?” then this Chocolate Spinach Muffins Recipe is about to become your new best friend. I absolutely love how these muffins sneak in a good dose of spinach without compromising on that rich, chocolaty goodness we all crave. Trust me, once you try these, you’ll be making them again and again!
Why You’ll Love This Recipe
- Super Sneaky Greens: The baby spinach blends right into the batter with hardly any green showing, perfect for picky eaters.
- Moist and Flavorful: Thanks to ripe bananas and Greek yogurt, these muffins are moist, tender, and never dry.
- Simple Ingredients: You probably have most of these pantry staples at home already—no fancy items needed.
- Great for Any Time: Breakfast, snack, or dessert—these muffins fit every occasion and please every palate.
Ingredients You’ll Need
This Chocolate Spinach Muffins Recipe uses a balance of wholesome and delicious ingredients that come together seamlessly. The bananas bring natural sweetness, while the cocoa powder and chocolate chips give that chocolate punch without any bitterness.
- Bananas: Make sure they’re very ripe with lots of brown spots for maximum natural sweetness and moisture.
- Baby Spinach: Fresh is best since frozen can add extra water and a strong flavor you might want to avoid here.
- Milk: Almond milk or regular milk works fine—you can easily swap depending on your preference or dietary needs.
- Egg: Helps bind everything together and adds protein.
- Sugar: Balances the earthy greens and enhances the chocolate.
- Vanilla Extract: A small detail that lifts the flavor overall to a bakery-quality muffin.
- Greek Yogurt: Adds moisture and a slight tang that complements the chocolate beautifully.
- Oil: Keeps the muffins tender and soft—don’t skip this one.
- White Whole Wheat Flour: Provides a light texture while adding a nutritional boost over all-purpose flour.
- Baking Soda: Helps the muffins rise just right.
- Cocoa Powder: Unsweetened for rich chocolate flavor.
- Sea Salt: Enhances the chocolate and balances sweetness.
- Dark Chocolate Chips: Because more chocolate is never a bad idea—and some on top make these muffins irresistible.
Variations
I love that this Chocolate Spinach Muffins Recipe is so adaptable. Feel free to get creative with mix-ins or slight substitutions depending on what you have or your family’s preferences.
- Add-ins: I’ve tried tossing in shredded coconut or chopped walnuts for an extra texture boost—both were a hit with my family.
- Dairy-Free: Swap Greek yogurt for a plant-based yogurt and use almond milk to keep it vegan-friendly.
- Sweeteners: You can experiment with honey or maple syrup instead of sugar, but remember to reduce liquids slightly if you go liquid sweeteners.
- Chunky Fruit: Adding raisins or chopped dried cranberries is a delightful surprise that complements the chocolate.
How to Make Chocolate Spinach Muffins Recipe
Step 1: Blend the wet ingredients (including spinach!)
First, preheat your oven to 350°F so it’s nice and hot when you’re ready to bake. Then, grab a high-powered blender and toss in your ripe bananas, fresh baby spinach, and milk. Blend these until mostly smooth—but don’t worry if a few tiny lumps remain; that’s totally fine and won’t affect the texture. This is where the magic happens — the spinach disappears, and you get a creamy green-chocolate base.
Step 2: Combine all the wet ingredients
Pour your blended spinach-banana mix into a large mixing bowl. Crack in the egg and give it a gentle whisk to combine. Follow up with your sugar, vanilla, oil, and Greek yogurt, stirring until everything’s blended together into a smooth, rich batter. This part is fun because you’re building layers of flavor with each addition.
Step 3: Mix the dry ingredients and fold in gently
In a separate bowl, mix your flour, baking soda, cocoa powder, and sea salt. Slowly sprinkle this dry mix into the wet ingredients, folding gently rather than stirring vigorously – this helps keep your muffins light and fluffy. Last, fold in the dark chocolate chips but save a handful to sprinkle on top for extra chocolaty goodness.
Step 4: Bake the muffins to perfection
Line a 12-cup muffin pan with liners, then spoon in your batter, filling each cup about three-quarters full. Sprinkle extra chocolate chips on top if you like—the melted pockets on top are my favorite! Pop them in the oven and bake for 18-22 minutes. Keep an eye on them and check with a toothpick towards the end; it should come out clean or with a few moist crumbs, but no raw batter.
Step 5: Cool and enjoy!
Once baked, let your muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them set up perfectly and makes them easier to handle. By the time you’re ready to dive in, the aroma will have filled your kitchen, and you’ll see why I’m such a fan of this recipe!
Pro Tips for Making Chocolate Spinach Muffins Recipe
- Use Fresh Spinach: I discovered that using fresh rather than frozen spinach keeps the flavor mild and prevents watery batter.
- Don’t Overmix: Stir just enough to combine the wet and dry ingredients; overmixing can make muffins tough.
- Ripe Bananas Are Key: The riper the bananas, the better the natural sweetness and moist texture—don’t skimp on this one.
- Chocolate Chip Topping: Adding extra chips on top before baking creates gooey pockets you’ll love eating warm.
How to Serve Chocolate Spinach Muffins Recipe
Garnishes
I like to top these muffins with a light spread of almond or peanut butter—it adds creaminess and pairs beautifully with the chocolate. A dusting of powdered sugar or a drizzle of honey also looks and tastes lovely if you’re serving them for brunch or a special occasion.
Side Dishes
Pair these muffins with a fresh fruit salad or a bowl of Greek yogurt for a balanced breakfast. They also make a great afternoon snack alongside a hot cup of coffee or tea—I’m always reaching for these with my afternoon cup.
Creative Ways to Present
For a festive touch, I’ve arranged these muffins on a platter lined with fresh berries and mint leaves for parties or brunches. You can even make mini versions of these muffins for bite-sized treats—perfect for kids’ lunches or gatherings.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge—this keeps the muffins moist for up to 5 days. If you keep them at room temperature, they usually last about 3 days before they start drying out, so refrigeration is your friend.
Freezing
Freezing these muffins works wonderfully! I wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. Frozen muffins keep well for up to 3 months and thaw quickly at room temperature or in the fridge overnight.
Reheating
To enjoy your muffins warm after storage, I pop them in the microwave for about 15-20 seconds or heat them in a toaster oven until just warmed through—this gives you the fresh-baked vibe again without drying them out.
FAQs
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Can I use frozen spinach instead of fresh in this Chocolate Spinach Muffins Recipe?
I recommend using fresh spinach whenever possible because frozen spinach tends to release excess moisture and can alter both the texture and flavor of the muffins. If you must use frozen, thaw and squeeze out as much liquid as possible before blending, but fresh really yields the best results.
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Are these Chocolate Spinach Muffins vegan?
Not as written since they include egg, Greek yogurt, and milk. However, you can make them vegan-friendly by using a flax or chia egg substitute, plant-based yogurt, and almond or oat milk. The texture might be slightly different, but still delicious!
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How do I know when my Chocolate Spinach Muffins are done baking?
Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Ovens vary, so start checking around 18 minutes to prevent overbaking.
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Can I add other mix-ins to the Chocolate Spinach Muffins?
Absolutely! I’ve had great success adding chopped nuts, shredded coconut, or dried fruit like raisins or cranberries. Just fold them in gently with the chocolate chips before baking.
Final Thoughts
To wrap it up, this Chocolate Spinach Muffins Recipe is one of my go-to secrets for making healthy feel indulgent. I remember the first time I shared these with my family—I was amazed how quickly they disappeared! They’re moist, packed with flavor, and sneak in greens without anyone batting an eye. I hope you give this recipe a try soon, and that it becomes a beloved staple in your kitchen as it is in mine.
Print
Chocolate Spinach Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Spinach Muffins are a delicious and nutritious twist on classic chocolate muffins, incorporating ripe bananas and fresh baby spinach for added moisture and a boost of vitamins. With the richness of cocoa and dark chocolate chips, these muffins offer a perfect balance of indulgence and health, ideal for breakfast or a satisfying snack.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular both work)
- 1 egg
- ½ cup Greek yogurt, full fat
- 3 tablespoons oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ⅔ cup cocoa powder
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips (plus extra for topping)
- ½ cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins evenly.
- Blend Wet Ingredients: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until mostly smooth with a few lumps remaining. Transfer this mixture into a large mixing bowl.
- Add Egg and Mix: Add the egg to the mixture and lightly whisk to combine. Then stir in the sugar, vanilla extract, oil, and Greek yogurt until well incorporated.
- Combine Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder to ensure even distribution of leavening and flavoring agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, gently folding it in until fully combined. Avoid overmixing to maintain muffin tenderness.
- Add Chocolate Chips: Stir in half of the dark chocolate chips into the batter. Save the remaining chocolate chips to sprinkle on top of the muffins before baking.
- Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each cup, filling about two-thirds full. Sprinkle additional chocolate chips on the top of each muffin if desired.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh baby spinach rather than frozen to avoid excess moisture and a stronger, less pleasant flavor.
- Store muffins in an airtight container in the refrigerator for up to 5 days. At room temperature, they last about 3 days.
- You can freeze muffins for up to 3 months in a freezer-safe container for longer storage.
- Feel free to add other mix-ins such as shredded coconut, chopped nuts, raisins, or dried fruit for added texture and flavor.
- Serve these muffins with a drizzle of peanut butter or almond butter for an extra indulgent touch.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
