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Chocolate Spinach Muffins are the ultimate way to sneak extra greens into a treat even picky eaters love. They come together quickly with simple pantry items plus a few handfuls of vibrant spinach that completely disappears into the rich, chocolatey flavor. Whether you need a healthy grab and go breakfast or a lunchbox snack, these muffins make veggie time deliciously easy.
I first made these for my nephew’s birthday snacks and no one guessed there were veggies inside until I told them. Now they are our secret weapon for rushed mornings.
Ingredients
- Very ripe bananas: for natural sweetness and moisture Choose ones with speckles all over for maximum flavor
- Baby spinach: for a vitamin hit Tender baby spinach blends in easily and brings iron and fiber
- Milk: for blending and soft crumb Either almond milk or regular milk work well
- Egg: provides lift and structure Opt for fresh farm eggs if possible
- Sugar: adds sweetness Use cane sugar or coconut sugar for a touch of caramel flavor
- Vanilla: deepens the chocolate flavor Pure vanilla extract makes a big difference
- Greek yogurt: keeps muffins moist and adds protein Full fat makes the best texture
- Oil: gives a soft crumb Use any mild oil like avocado or canola for best results
- White whole wheat flour: adds fiber but stays light Choose fresh flour and store in a cool dry place
- Baking soda: for rise Look for an aluminum free version for a clean taste
- Cocoa powder: delivers the chocolate base Dutch process or regular both work I love the richness Dutch process brings
- Sea salt: balances the sweetness Flaky sea salt gives more flavor than table salt
- Dark chocolate chips: pockets of melty chocolate Look for high quality chips with at least sixty percent cacao
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit to ensure a steady temperature for even baking
- Blend the Greens and Bananas:
- Add baby spinach milk and very ripe bananas to a high powered blender Blend until the spinach is finely mixed in and the mixture is mostly smooth A few small bits of spinach are fine
- Combine the Wet Ingredients:
- Transfer the banana spinach blend to a large mixing bowl Stir in the egg to lightly whisk it through Add sugar vanilla oil and Greek yogurt Mix well so everything is fully incorporated
- Mix and Fold in Dry Ingredients:
- In a separate small bowl whisk together flour baking soda sea salt and cocoa powder Gradually add the dry mix to the wet ingredients Use a spatula or spoon to gently fold until just combined The batter should have no visible flour streaks
- Add Chocolate Chips:
- Stir in most of the dark chocolate chips Save a few for topping if you like
- Fill Muffin Liners:
- Line a twelve cup muffin pan with paper liners Spoon the batter evenly into each cup Top each with extra chocolate chips for a pretty finish
- Bake:
- Bake in the preheated oven for eighteen to twenty two minutes You will know they are done when a toothpick poked in the center comes out clean or with just a few crumbs attached
- Cool and Serve:
- Let the muffins cool in the pan for several minutes before transferring to a wire rack Serve warm or at room temperature
The cocoa powder is hands down my favorite part It makes the muffins taste like a fudgy brownie and honestly you would never guess spinach is hiding inside My little brother could eat three in one sitting and always asks for more
Storage Tips
Store muffins in an airtight container in the fridge for up to five days If you prefer room temperature they will last two to three days For longer storage place cooled muffins in a freezer safe bag or container Freeze up to three months Then thaw at room temperature or give them a quick warm up in the microwave
Ingredient Substitutions
Do not have Greek yogurt on hand Try using regular whole milk yogurt or a dairy free variety if you need a vegan option If you are out of white whole wheat flour regular whole wheat or even half all purpose plus half oats will work well Out of bananas unsweetened applesauce makes a good substitute
Serving Suggestions
Serve these muffins for breakfast alongside a cup of milk coffee or smoothie Another delicious idea is to split them and add a big swipe of peanut or almond butter Kids love them as a lunchbox treat or afternoon snack You can even top warm muffins with a dollop of Greek yogurt and berries as a wholesome dessert
Cultural and Historical Context
Muffins have long been a beloved breakfast and snack in American kitchens Evolving over time as a way to use up ripe fruit and pantry grains this version taps into the modern trend of stealthily adding veggies to everyday treats Chocolate and spinach are an unexpected but clever pair meeting both the need for nourishment and the craving for chocolate
FAQs about Recipes
- → Can I use frozen spinach instead of fresh?
It's best to use fresh baby spinach as frozen spinach can add excess moisture and a stronger flavor, affecting the muffin texture.
- → What type of chocolate chips work best?
Dark chocolate chips pair well with cocoa for a rich taste, but milk or semi-sweet chips can also be used according to preference.
- → Are these suitable for freezing?
Yes, the muffins freeze well for up to three months. Store in a freezer-safe container and thaw as needed.
- → Can I substitute Greek yogurt?
Yes, a regular full-fat yogurt can be used if Greek yogurt is not available, though texture may be slightly less dense.
- → Any ideas for extra add-ins?
Incorporate coconut, chopped nuts, raisins, dried fruit, or top with nut butter for added flavor and texture.