Description
Delicious and nutritious Chocolate Spinach Muffins made with ripe bananas, fresh baby spinach, and rich cocoa powder. These muffins are moist, flavorful, and enhanced with dark chocolate chips, making them a perfect healthy snack or breakfast treat that sneakily incorporates vegetables.
Ingredients
Scale
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 extract
- ½ cup full-fat Greek yogurt
- 3 tablespoons oil
Dry Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ⅔ cup cocoa powder
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter.
- Blend bananas, spinach, and milk: In a high-powered blender, combine the milk, ripe bananas, and fresh baby spinach. Blend until the mixture is mostly smooth, allowing a few lumps for texture. Transfer this to a large mixing bowl.
- Add eggs and wet ingredients: Lightly whisk 1 egg into the banana-spinach mixture. Then add sugar, vanilla extract, oil, and Greek yogurt, stirring thoroughly to combine all wet ingredients.
- Combine dry ingredients: In a separate small bowl, mix together the white whole wheat flour, baking soda, sea salt, and cocoa powder until evenly blended.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet batter. Fold gently until fully incorporated without overmixing. Stir in the dark chocolate chips, reserving some to sprinkle on top if desired.
- Prepare muffin tin and fill: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each liner. Optionally, sprinkle extra chocolate chips on top of each muffin for added texture and flavor.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 18-22 minutes. Test doneness by inserting a toothpick in the center; the muffins are ready when it comes out clean or with few crumbs.
- Cool and serve: Allow the muffins to cool for several minutes in the pan before removing. Serve warm or at room temperature.
Notes
- Use fresh baby spinach instead of frozen, as frozen spinach can add unwanted moisture and a stronger flavor.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or at room temperature for about 3 days.
- For longer storage, freeze muffins in a freezer-safe container for up to 3 months.
- Optional mix-ins include shredded coconut, chopped nuts, raisins, or other dried fruits to add different textures and flavors.
- Try serving these muffins with a drizzle of peanut butter or almond butter for extra richness.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
