Description
Delicious and nutrient-packed Chocolate Spinach Muffins made with ripe bananas, fresh spinach, and rich cocoa powder. These moist and flavorful muffins combine healthy ingredients with indulgent chocolate chips to create a perfect breakfast or snack option that’s both satisfying and nutritious.
Ingredients
Scale
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach (fresh)
- 3 tablespoons milk (almond milk or regular)
- 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 prepare for baking the muffins.
- Blend Wet Ingredients: In a high-powered blender, combine the milk, ripe bananas, and fresh baby spinach. Blend until mostly smooth; a few small lumps are acceptable. Transfer this mixture to a large mixing bowl.
- Add More Wet Ingredients: Whisk the egg lightly into the banana-spinach mixture. Stir in the sugar, vanilla extract, oil, and Greek yogurt until everything is well combined.
- Mix Dry Ingredients: In a separate small bowl, sift together the white whole wheat flour, baking soda, cocoa powder, and sea salt. Stir these dry ingredients to ensure they are evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, gently folding with a spatula to combine without overmixing. Fold in the dark chocolate chips, reserving some for topping the muffins.
- Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Evenly spoon the muffin batter into each cup. Sprinkle the reserved chocolate chips on top of each muffin if desired.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack or serving.
Notes
- Use fresh baby spinach instead of frozen for best flavor and texture. Frozen spinach adds excess moisture and a stronger taste.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or at room temperature for about 3 days.
- Freeze muffins in a freezer-safe container for up to 3 months.
- Optional add-ins include shredded coconut, chopped nuts, raisins, or dried fruit for extra texture and flavor.
- Serve with a drizzle of peanut butter or almond butter for added richness.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
