Chocolate Spinach Muffins Kids (Printable Version)
Moist chocolate muffins with hidden spinach and banana. A sneaky, nutritious treat ideal for children and adults.
# What You'll Need:
→ Wet Ingredients
01 -
3 very ripe bananas, peeled
02 -
2 large handfuls baby spinach, washed
03 -
45 ml milk, almond or regular
04 -
1 large egg
05 -
120 g Greek yogurt, full fat
06 -
40 ml vegetable oil
07 -
1 tsp vanilla extract
→ Dry Ingredients
08 -
60 g granulated sugar
09 -
130 g white whole wheat flour
10 -
1 tsp baking soda
11 -
55 g cocoa powder
12 -
0.25 tsp sea salt
→ Mix-ins and Toppings
13 -
85 g dark chocolate chips, plus extra for topping
# Step-by-Step Guide:
01 -
Set oven to 175°C and line a 12-cup muffin pan with paper liners.
02 -
Combine milk, bananas, and spinach in a high-powered blender and process until mostly smooth. A few lumps are acceptable. Transfer to a large mixing bowl.
03 -
Add the egg to the banana-spinach mixture and lightly whisk. Stir in sugar, vanilla extract, Greek yogurt, and oil until well combined.
04 -
In a separate bowl, whisk together flour, baking soda, cocoa powder, and sea salt.
05 -
Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Stir in dark chocolate chips, reserving some for topping if desired.
06 -
Spoon batter evenly into the prepared muffin pan. Sprinkle additional chocolate chips on top of each muffin if desired.
07 -
Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.
08 -
Allow muffins to cool in the pan for several minutes before transferring to a rack to finish cooling. Serve warm or at room temperature.
# Additional Notes:
01 -
Fresh spinach yields the best colour and texture; avoid using frozen spinach due to excess moisture and flavour.
02 -
Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
03 -
Optional additions include coconut, chopped nuts, or dried fruits. Serve with peanut butter or almond butter for extra flavour.