Chocolate Spinach Muffins

Why Make This Recipe

Chocolate Spinach Muffins are a delicious way to enjoy a sweet treat while sneaking in some nutritious greens. These muffins are perfect for breakfast, a snack, or even a dessert. The use of spinach and bananas adds moisture and natural sweetness, making each bite both guilt-free and satisfying. Plus, with chocolate chips in the mix, these muffins are sure to be a hit with kids and adults alike!

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How to Make Chocolate Spinach Muffins

Ingredients:

• 3 very ripe bananas
• 2 large handfuls baby spinach
• 3 T milk (almond milk or regular both work!)
• 1 egg
• ½ c sugar
• 1 tsp vanilla
• ½ c Greek yogurt (full fat)
• 3 T oil
• 1 c white whole wheat flour
• 1 tsp baking soda
• ⅔ c cocoa powder
• ¼ tsp sea salt
• ½ c dark chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a high-powered blender, combine the milk, bananas, and spinach. Blend until mostly smooth. It’s okay if there are a few lumps.
3. Transfer the mixture to a large mixing bowl.
4. Add the egg and stir lightly to whisk.
5. Mix in the sugar, vanilla, oil, and Greek yogurt until combined.
6. In a small bowl, mix together the flour, baking soda, sea salt, and cocoa powder.
7. Slowly add the dry ingredients to the wet ingredients and stir until just combined.
8. Gently fold in the chocolate chips, saving some for topping if desired.
9. Line a 12-cup muffin pan with muffin liners. Spoon the batter into each cup and top with additional chocolate chips if you like.
10. Bake for about 18-22 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool for several minutes before serving.

How to Serve Chocolate Spinach Muffins

Enjoy these muffins warm or at room temperature. They make a great breakfast alongside a glass of milk or a cup of coffee. You can also serve them as snacks during the day or as a sweet treat after dinner.

How to Store Chocolate Spinach Muffins

Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just place the cooled muffins in a freezer-safe bag, and they can last for up to three months. When you’re ready to enjoy one, simply thaw at room temperature or microwave for a few seconds.

Tips to Make Chocolate Spinach Muffins

• Make sure your bananas are very ripe; the riper they are, the sweeter your muffins will be.
• If you want to add more nutrition, you can mix in some nuts or seeds.
• You can replace the sugar with honey or maple syrup for a different flavor.
• For extra chocolate flavor, try using chocolate yogurt instead of plain Greek yogurt.

Variation

If you’d like a gluten-free option, substitute the white whole wheat flour with a gluten-free flour blend. You can also swap the dark chocolate chips for white chocolate or add dried fruit for a different twist.

FAQs

1. Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before blending.

2. Are these muffins suitable for kids?
Absolutely! They are not only tasty but also packed with nutrition, making them a kid-friendly snack.

3. Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and using a plant-based yogurt.

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