If you’re on the hunt for a way to sneak some greens into your sweet treats, then you definitely need to try my Chocolate Spinach Muffins Recipe. I absolutely love how these muffins magically transform vibrant spinach into rich, chocolatey goodness that no one would suspect. Whether it’s for breakfast, a snack, or dessert, these muffins are a delicious way to enjoy something nutritious without compromising on flavor. Trust me, once you try them, you’ll want to make them again and again!
Why You’ll Love This Recipe
- Secret veggie boost: Spinach adds nutrients without altering the chocolate-y flavor you love.
- Quick and easy: Just blend, mix, and bake – no complicated steps or weird ingredients required.
- Kid-friendly: My family goes crazy for these muffins, and they never guess there’s greens inside!
- Versatile and forgiving: You can swap in almond milk, toss in nuts or dried fruit, and still get delicious results.
Ingredients You’ll Need
What I love about this Chocolate Spinach Muffins Recipe is how simple and wholesome the ingredients are. The bananas bring natural sweetness and moisture, while the spinach blends in seamlessly. Grab good quality cocoa powder for that deep chocolate flavor and feel free to pick full-fat Greek yogurt to keep the muffins moist and tender.
- Very ripe bananas: The riper, the better — they add sweetness and help keep muffins moist.
- Baby spinach: Use fresh, not frozen, to avoid excess moisture and a stronger green taste.
- Milk (almond or regular): A little liquid helps blend the spinach and bananas smoothly.
- Egg: Binds ingredients and adds structure.
- Sugar: I use regular white sugar, but you can adjust to taste.
- Vanilla extract: Adds warmth and depth to the flavor.
- Greek yogurt, full fat: Keeps the muffins tender and adds a subtle tang.
- Oil: I prefer neutral oils like canola or vegetable for moisture without overpowering taste.
- White whole wheat flour: Gives this recipe a bit of whole grain goodness without heaviness.
- Baking soda: Helps the muffins rise perfectly.
- Cocoa powder: Choose unsweetened for a rich chocolate flavor.
- Sea salt: Balances sweetness and enhances all the flavors.
- Dark chocolate chips: Melty pockets of joy throughout the muffins!
Variations
While I adore this recipe as-is, I encourage you to make it your own! Over time, I’ve found that small tweaks can keep things fresh and exciting. Whether you want to boost texture or adapt for dietary needs, there’s a tasty way to do it.
- Add-ins: One of my favorite things to do is toss in shredded coconut or chopped walnuts for extra crunch and flavor.
- Dairyfree options: Swap Greek yogurt with a plant-based one and use almond milk to keep it vegan-friendly—you won’t lose the moistness.
- Fruit variations: Raisins or chopped dried cherries add a nice pop of sweetness and chewiness.
- Spice it up: A pinch of cinnamon or a dash of instant espresso powder can deepen the chocolate flavor.
How to Make Chocolate Spinach Muffins Recipe
Step 1: Blend the wet ingredients
The very first thing I do is preheat the oven to 350°F. Then, I toss the bananas, baby spinach, and milk into my high-powered blender and pulse until mostly smooth. Don’t worry if there are a few tiny lumps — that’s totally okay and gives the muffins great texture. The key here is fresh spinach, so your muffins stay rich and not watery.
Step 2: Mix in eggs and dairy
Pour that green-yet-sweet blend into a large bowl, then add your egg and give everything a light whisk. Next, stir in sugar, vanilla, oil, and Greek yogurt until the batter looks silky and well combined. This mixture smells so comforting — you’ll probably want to sneak a taste right here!
Step 3: Combine dry ingredients and fold in chocolate chips
In a separate bowl, whisk together your flour, baking soda, sea salt, and cocoa powder. Slowly add these dry ingredients to your wet batch, folding gently to avoid overmixing — you want the muffins tender and fluffy, not tough. Lastly, fold in most of the dark chocolate chips, saving a handful to sprinkle on top. This is where the magic happens: chocolate pockets in every bite!
Step 4: Bake and cool
Line a 12-cup muffin tin with liners and spoon the batter evenly into each cup. Top with the remaining chocolate chips for that extra sweet finish. Bake for about 18-22 minutes — keep an eye on them and test with a toothpick to make sure they come out clean. I usually let them cool for at least 10 minutes before diving in, so they set perfectly without falling apart.
Pro Tips for Making Chocolate Spinach Muffins Recipe
- Use fresh spinach: Frozen spinach is too watery and can make the batter soggy — fresh is the way to go for flavor and texture.
- Don’t overmix: Stir the batter just until combined to keep muffins light and tender, no one likes dense muffins!
- Test with a toothpick: Start checking at 18 minutes; overbaking can dry out your muffins.
- Let them cool properly: Muffins continue to set after baking, so give them a good 10 minutes in the pan before removing.
How to Serve Chocolate Spinach Muffins Recipe
Garnishes
I love to add a drizzle of peanut butter or almond butter on top of these muffins—it adds a lovely salty-sweet balance that pairs amazingly well with the chocolate. Sometimes, I sprinkle a few extra chocolate chips or even a pinch of flaky sea salt on top for a little more texture and flavor contrast. Trust me, these simple garnishes take the muffins to absolute next-level yum.
Side Dishes
Serve these muffins alongside a creamy latte, your favorite herbal tea, or a cold glass of milk for a satisfying snack or breakfast. I particularly enjoy pairing them with fresh fruit salad or a bowl of Greek yogurt to keep breakfast balanced yet indulgent.
Creative Ways to Present
For birthday parties or special occasions, I’ve found arranging these muffins in a tiered stand with fresh berries and mint leaves looks stunning. You can also pipe on a bit of whipped cream or frosting and decorate with edible flowers or a dusting of powdered sugar for a fancy touch—perfect for impressing guests without fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Spinach Muffins in an airtight container in the fridge — they last up to 5 days and stay moist and tasty. If you keep them at room temperature, they’re good for about 3 days, but I prefer refrigeration to keep that fresh-baked vibe longer.
Freezing
Freezing these muffins is a game changer—just wrap them individually in plastic wrap or place them in a freezer-safe container, and they’ll keep for up to 3 months. When I want a quick treat, I just grab one from the freezer and let it thaw at room temperature for a bit or warm it gently in the microwave.
Reheating
To reheat, I warm muffins in the microwave for about 20 seconds or pop them in a toaster oven for a few minutes to revive that fresh-baked texture. If you want a bit of melty chocolate, tossing them in for even less time usually does the trick perfectly!
FAQs
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Can I use frozen spinach in this recipe?
It’s best to use fresh spinach for this Chocolate Spinach Muffins Recipe. Frozen spinach contains extra moisture that can make the batter watery and affect the muffins’ texture and flavor.
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How ripe should the bananas be?
Very ripe bananas with lots of brown spots work best because they add natural sweetness and moisture which is key to these muffins tasting fantastic.
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Can I make these muffins vegan?
You can! Replace the egg with a flax or chia egg, use plant-based yogurt, and almond milk to keep the recipe vegan-friendly, though the texture might be slightly different.
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How do I know when the muffins are done?
Insert a toothpick into the center of a muffin around 18 minutes. If it comes out clean or with just a few moist crumbs, they’re done. Overbaking can dry them out, so watch closely near the end.
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Can I add other mix-ins?
Absolutely! Nuts, coconut flakes, raisins, or dried fruit make great additions and add delicious texture and flavor nuances to the muffins.
Final Thoughts
This Chocolate Spinach Muffins Recipe has become a favorite in my kitchen not just because it tastes incredible, but because it’s a delicious way to enjoy a little extra health boost without sacrificing the joy of chocolate. I used to struggle to get my family to eat greens, but these muffins changed that game completely. I hope you’ll find them just as comforting and versatile as I do — bake a batch, and I promise your friends and family will be asking you to make them again and again!
Print
Chocolate Spinach Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and nutritious Chocolate Spinach Muffins made with ripe bananas, fresh baby spinach, and rich cocoa powder. These moist muffins combine the health benefits of greens with a chocolatey twist, perfect for breakfast or a wholesome snack that even kids will love.
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
- ½ cup sugar
- 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 (plus extra for topping if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
- 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, then transfer this mixture to a large mixing bowl.
- Add Eggs and Wet Ingredients: Lightly whisk the egg into the banana-spinach mixture. Then add the sugar, vanilla extract, oil, and Greek yogurt, stirring until well combined.
- Mix Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder to combine evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Stir 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 liners and evenly spoon the batter into each cup. Top each muffin with the remaining chocolate chips if using.
- Bake Muffins: Place the pan in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- 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.
Notes
- Use fresh spinach rather than frozen as frozen spinach has a stronger flavor and excess moisture, which is not ideal for these muffins.
- You can store muffins in an airtight container in the refrigerator for up to 5 days or at room temperature for about 3 days.
- These muffins freeze well for up to 3 months. Use a freezer-safe container and thaw before serving.
- Feel free to experiment with other add-ins like shredded coconut, chopped nuts, raisins, or dried fruit.
- For extra indulgence, serve muffins with a drizzle of peanut butter or almond butter on top.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
