Description
Delicious and nutritious chocolate spinach muffins that combine the natural sweetness of ripe bananas with the health benefits of baby spinach. Perfect for a wholesome breakfast or a guilt-free snack, these muffins are moist, rich in cocoa flavor, and packed with added chocolate chips for a delightful treat.
Ingredients
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
Add-ins
- ½ cup dark chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins.
- Blend Wet Base: Combine the milk, ripe bananas, and baby spinach in a high-powered blender and blend until mostly smooth with a few lumps remaining. Transfer this mixture to a large mixing bowl.
- Add Wet Ingredients: Add the egg to the blended mixture and lightly whisk. Then stir in the sugar, vanilla extract, oil, and Greek yogurt until fully combined.
- Mix Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, cocoa powder, and sea salt. Gradually add these dry ingredients to the wet mixture, folding gently to combine without overmixing. Finally, stir in the dark chocolate chips, reserving some for topping if desired.
- Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners. Spoon the batter evenly into each cup and sprinkle additional chocolate chips on top if you like.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool and Serve: Allow the muffins to cool for several minutes in the pan before removing and serving. Enjoy warm or at room temperature.
Notes
- Using ripe bananas helps bring natural sweetness and moisture to the muffins.
- Baby spinach is blended in to add nutrients without overpowering the chocolate flavor.
- You can substitute almond milk or regular milk depending on dietary preferences.
- Do not overmix the batter once dry ingredients are added to keep the muffins tender.
- These muffins freeze well; store leftovers in an airtight container for up to a week or freeze for longer storage.
- To make dairy-free, use a plant-based yogurt and milk alternative.
