Description
Moist Chocolate Spinach Muffins made with ripe bananas, fresh baby spinach, Greek yogurt, cocoa powder, and dark chocolate chips. These kid-friendly hidden veggie muffins taste rich and chocolatey while adding a wholesome twist to breakfast or snack time.
Ingredients
Scale
- 3 very ripe bananas
- 2 large handfuls fresh baby spinach
- 3 tablespoons milk, almond milk or dairy milk
- 1 large egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup full-fat Greek yogurt
- 3 tablespoons oil
- 1 cup white whole wheat flour, or all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips, plus extra for topping if desired
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Add the bananas, baby spinach, and milk to a high-powered blender. Blend until mostly smooth.
- Pour the blended mixture into a large mixing bowl.
- Add the egg and stir until lightly whisked into the batter.
- Add the sugar, vanilla extract, oil, and Greek yogurt. Stir until combined.
- In a separate small bowl, whisk together the flour, baking soda, cocoa powder, and sea salt.
- Slowly add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in the dark chocolate chips, saving a few for topping if desired.
- Spoon the batter evenly into the prepared muffin cups.
- Top each muffin with extra chocolate chips if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins for several minutes before serving.
Notes
- Use fresh baby spinach rather than frozen spinach for the mildest flavor and best texture.
- Very ripe bananas add sweetness and moisture, so choose bananas with brown spots.
- Do not overmix the batter after adding the dry ingredients, or the muffins may turn dense.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate muffins for up to 5 days for longer freshness.
- Freeze cooled muffins in a freezer-safe container for up to 3 months.
- Optional add-ins include shredded coconut, chopped nuts, raisins, dried fruit, or extra chocolate chips.
- Serve warm with peanut butter, almond butter, yogurt, milk, or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 15
- Sodium: 159
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 4
- Cholesterol: 15