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Chocolate Spinach Muffins Recipe

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4 from 7 reviews

Delicious and moist Chocolate Spinach Muffins combine the natural sweetness of ripe bananas with nutrient-packed spinach and rich cocoa for a wholesome treat. These muffins are perfect for a healthy breakfast or snack, featuring a blend of Greek yogurt and dark chocolate chips that add moisture and flavor without compromising nutrition.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 tablespoons milk (almond milk or regular)
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste
  • ½ cup Greek yogurt (full fat)
  • 3 tablespoons oil

Dry Ingredients

  • 1 cup white whole wheat flour (all-purpose flour works too)
  • 1 teaspoon baking soda
  • ⅔ cup cocoa powder
  • ¼ teaspoon sea salt
  • ½ cup dark chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Blend Wet Base: In a high-powered blender, combine the milk, ripe bananas, and baby spinach. Blend until mostly smooth, with some small lumps acceptable. Transfer this mixture to a large mixing bowl.
  3. Add Wet Ingredients: Lightly whisk in the egg, then add the sugar, vanilla bean paste, oil, and Greek yogurt. Stir the mixture until all wet ingredients are thoroughly combined.
  4. Combine Dry Ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, sea salt, and cocoa powder. Gradually add this dry mixture to the wet ingredients, gently folding to combine without overmixing. Stir in the dark chocolate chips, reserving some to sprinkle on top if desired.
  5. Prepare Muffin Pan: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each cup, adding extra chocolate chips on top if you like.
  6. Bake Muffins: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the muffins to cool for several minutes before serving to let flavors set and texture firm up.

Notes

  • Use ripe bananas to maximize natural sweetness and moisture.
  • You can substitute almond milk or any other plant-based milk if preferred.
  • For added texture, consider folding in nuts or seeds along with the chocolate chips.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/chocolate-spinach-muffins-recipe/