Name: Chocolate Spinach Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 3 very ripe bananas; 2 large handfuls baby spinach; 3 tbsp milk (almond milk or regular); 1 egg; ½ cup sugar; 1 tsp vanilla; ½ cup Greek yogurt (full fat); 3 tbsp oil; 1 cup white whole wheat flour; 1 tsp baking soda; ⅔ cup cocoa powder; ¼ tsp sea salt; ½ cup dark chocolate chips

Description

Delicious chocolate muffins made with spinach and bananas, perfect for breakfast, snacks, or dessert.

Ingredients

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

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Instructions

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

Notes

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Snack
Method: Baking
Cuisine: American