Chocolate Spinach Muffins are a magical blend of flavor and nutrition that might just change your morning routine. For anyone who’s ever thought that sneaking in some greens couldn’t possibly taste good, this recipe will prove otherwise. Ideal for busy weekday breakfasts or a wholesome snack, these muffins pack a punch in both taste and health benefits. They combine rich chocolatey goodness with the subtle earthiness of spinach, making them an indulgence you can feel good about.

What makes this recipe special

There are countless reasons to love these Chocolate Spinach Muffins. First off, they’re incredibly easy to whip up, and the ingredient list is friendly for any budget. On top of that, they’re kid-approved! Who wouldn’t want to devour a chocolate muffin without realizing they’re also getting their greens? They’re perfect for brunches, after-school snacks, or when you’ve got ripe bananas that need to be used. Pair these muffins with a glass of almond milk for a wholesome breakfast that competes with any café option.

"I made these muffins for my kids, and they couldn’t get enough! The spinach blended in perfectly with the chocolate, making it a sneaky way to get in some veggies!"

The cooking process explained

Here’s a step-by-step overview to guide you through making these delectable muffins. The process starts with blending the wet ingredients, followed by mixing the dry ingredients, and then bringing everything together before baking. With only a few simple steps, you’ll have a batch of mouthwatering muffins ready to go in no time.

What you’ll need

Gather these items for your Chocolate Spinach Muffins:

3 very ripe bananas
2 large handfuls baby spinach
3 tablespoons milk (almond or regular works!)
1 egg
½ cup sugar
1 teaspoon vanilla extract
½ cup Greek yogurt (full-fat recommended)
3 tablespoons oil
1 cup white whole wheat flour
1 teaspoon baking soda
⅔ cup cocoa powder
¼ teaspoon sea salt
½ cup dark chocolate chips (plus more for topping if desired)

You can customize ingredients; for instance, swap regular yogurt for a dairy-free option or use maple syrup instead of sugar.

Step-by-step instructions

Preheat your oven to 350°F.
In a high-powered blender, combine milk, bananas, and spinach. Blend until mostly smooth, with a few small lumps remaining.
Transfer the mixture to a large mixing bowl.
Add the egg to the bowl and stir to lightly whisk together.
Mix in the sugar, vanilla, oil, and Greek yogurt until well combined.
In a small bowl, combine the flour, baking soda, sea salt, and cocoa powder. Whisk them together.
Gradually add the dry ingredients to the wet ingredients, stirring gently to fold everything in.
Toss in the dark chocolate chips, saving some to sprinkle on top if desired.
Line a 12-cup muffin pan with muffin liners. Spoon the batter into each cup, filling them about ¾ way full.
Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes before serving.

Serving suggestions

These Chocolate Spinach Muffins are best enjoyed slightly warm, allowing that gooey chocolate to tantalize your taste buds. Pair them with a smoothie for breakfast, or serve them alongside some fresh fruit for a delightful snack. You can also drizzle a bit of honey on top or serve with a dollop of Greek yogurt for extra creaminess.

Keeping leftovers fresh

To keep your muffins fresh, let them cool completely before transferring them to an airtight container. They’re best stored at room temperature for up to 3 days, but you can refrigerate them for longer freshness. If you want to keep them for an extended period, these muffins freeze beautifully. Just wrap them in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy.

Helpful cooking tips

For optimal results, ensure your bananas are very ripe; the browner they are, the sweeter and more flavorful your muffins will be. If you want a lighter muffin, try using a mix of white and whole wheat flours. Additionally, don’t skip the chocolate chips—they’re essential for adding that decadent, dessert-like quality!

Creative twists

Feeling adventurous? Here are some variations you might consider:

Add a teaspoon of espresso powder for a mocha flavor.
Swap spinach for kale for a different twist and added nutrients.
Try adding nuts or seeds for extra crunch.
For a vegan version, substitute the egg with a flax egg and use a plant-based yogurt.

Common questions

Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out excess water before blending.
How many servings does this recipe yield?
This recipe makes about 12 muffins, perfect for sharing or meal prepping.
What can I substitute for Greek yogurt?
You can use regular yogurt or a dairy-free option like coconut yogurt.
How long does this recipe take to prepare?
Including baking time, you’re looking at about 35 minutes from start to finish.
Can I reduce the sugar in this recipe?
Absolutely! Feel free to use less sugar or substitute it with a natural sweetener.

Final thoughts

These Chocolate Spinach Muffins are not just a treat for your taste buds; they also offer a unique way to sneak in some healthy greens into your diet. So, next time you have ripe bananas and a little time to spare, give this recipe a try. You won’t be disappointed! Let me know how they turned out in the comments below!

Chocolate Spinach Muffins

A delightful mix of chocolate and spinach that makes for a nutritious breakfast or snack, perfect for the whole family.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Wet Ingredients

3 very ripe bananas Make sure they are very ripe for maximum sweetness.
2 large handfuls baby spinach Can substitute with kale.
3 tablespoons milk Almond or regular works!
1 large egg For vegan option, substitute with a flax egg.
½ cup sugar Can reduce or substitute with natural sweetener.
1 teaspoon vanilla extract
½ cup Greek yogurt Full-fat recommended; can substitute with dairy-free yogurt.
3 tablespoons oil Can use any neutral oil.

Dry Ingredients

1 cup white whole wheat flour For a lighter muffin, try a mix of flours.
1 teaspoon baking soda
⅔ cup cocoa powder
¼ teaspoon sea salt
½ cup dark chocolate chips Plus more for topping if desired.

Method

Preparation

Preheat your oven to 350°F.
In a high-powered blender, combine milk, bananas, and spinach. Blend until mostly smooth, with a few small lumps remaining.
Transfer the mixture to a large mixing bowl.
Add the egg to the bowl and stir to lightly whisk together.
Mix in the sugar, vanilla, oil, and Greek yogurt until well combined.

Baking

In a small bowl, combine the flour, baking soda, sea salt, and cocoa powder. Whisk them together.
Gradually add the dry ingredients to the wet ingredients, stirring gently to fold everything in.
Toss in the dark chocolate chips, saving some to sprinkle on top if desired.
Line a 12-cup muffin pan with muffin liners. Spoon the batter into each cup, filling them about ¾ way full.
Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes before serving.

Notes

These muffins are best enjoyed slightly warm. Store them in an airtight container for up to 3 days at room temperature, or refrigerate for longer freshness. They can also be frozen for up to 3 months.