If you’re looking for a surprisingly healthy yet delicious twist on your typical baked treat, you’re going to love this Chocolate Spinach Muffins Recipe. I absolutely love how these muffins sneak in leafy greens without sacrificing any of that rich, chocolatey goodness. When I first tried this recipe, I was amazed at how the bananas and spinach blended seamlessly with the cocoa to create moist, flavorful muffins that my whole family goes crazy for. Keep reading—I’ll walk you through every step so your batch comes out perfectly every time!

🤍

Why You’ll Love This Recipe

Hidden Greens: Baby spinach blends right in without a bitter taste or green color, making it perfect for picky eaters.
Moist & Naturally Sweet: Ripe bananas and Greek yogurt keep these muffins tender and subtly sweet without needing too much sugar.
A Healthy Indulgence: You get the comfort of chocolate plus the nutrition of veggies—talk about a win-win.
Simple & Quick: With common pantry ingredients and a blender, this recipe comes together in under 40 minutes.

A close-up of a dark chocolate muffin sitting on a wrinkled beige paper liner, with several shiny dark chocolate chips scattered on top and around the muffin. The muffin has a rough, textured top with slight cracks and a rich dark brown color. The background has a soft focus with green leaves blurred behind. The surface under the muffin is white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Spinach Muffins, healthy chocolate muffins with spinach, sneaky greens muffin recipe, moist chocolate banana muffins, nutritious vegetable muffins

Ingredients You’ll Need

This Chocolate Spinach Muffins Recipe combines simple, wholesome ingredients that balance nutrition and flavor perfectly. I always recommend using very ripe bananas for natural sweetness and fresh baby spinach to avoid any unwanted moisture.

Flat lay of three very ripe bananas with smooth brown spots, two large handfuls of fresh vibrant green baby spinach leaves, a single whole uncracked brown egg, a small white ceramic bowl of creamy white full-fat Greek yogurt, a small white ceramic bowl of amber-colored oil, a small white ceramic bowl of light brown granulated sugar, a small white ceramic bowl of fine white whole wheat flour, a small white ceramic bowl of dark brown cocoa powder, a small white ceramic bowl of smooth pale beige vanilla extract, a small white ceramic bowl of fine sea salt crystals, and a small white ceramic bowl of shiny semi-sweet dark chocolate chips placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Spinach Muffins, healthy chocolate muffins with spinach, sneaky greens muffin recipe, moist chocolate banana muffins, nutritious vegetable muffins

Very ripe bananas: The riper, the better for sweetness and moisture, plus they blend easily.
Baby spinach: Fresh instead of frozen to keep the flavor mild and prevent sogginess in your muffins.
Milk (almond or regular): Both work well; almond milk adds a subtle nuttiness if you’re dairy-free.
Egg: Helps bind everything together; make sure it’s at room temperature for even mixing.
Sugar: Just enough to enhance sweetness without being overpowering.
Vanilla extract: Gives a lovely depth that pairs beautifully with chocolate.
Greek yogurt (full fat): Adds moisture and a slight tang, which balances the chocolate.
Oil: Keeps muffins tender; I prefer neutral oils like canola or vegetable.
White whole wheat flour: A lighter alternative to regular whole wheat flour, lending tenderness.
Baking soda: Provides lift so your muffins aren’t dense.
Cocoa powder: Use unsweetened for rich chocolate flavor.
Sea salt: Just a pinch enhances all the flavors.
Dark chocolate chips: They melt into gooey pockets in the muffins and add texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Chocolate Spinach Muffins Recipe to suit different moods and dietary needs. Feel free to get creative with the mix-ins and toppings—you’ll find that these muffins are super versatile and forgiving.

Nutty Boost: Adding chopped walnuts or pecans gave my muffins a lovely crunch, and my kids loved the texture contrast!
Fruit Add-Ins: Toss in raisins or dried cranberries for bursts of tartness—totally transforms the flavor.
Gluten-Free Version: I’ve swapped the flour for a gluten-free blend with great results; just make sure your baking soda is gluten-free too.
Vegan Substitute: Use a flax egg instead of a real egg, and substitute Greek yogurt with a plant-based alternative to make these vegan-friendly.

How to Make Chocolate Spinach Muffins Recipe

Step 1: Blend Your Base

Start by preheating your oven to 350°F. Then, toss your milk, ripe bananas, and fresh baby spinach into a high-powered blender. Blend until mostly smooth—don’t worry if there are a few little lumps, that’s totally fine! I always find this step makes the batter so vibrant and silky, and the spinach flavor practically disappears once it’s baked.

Step 2: Mix Wet Ingredients

Pour your blended mixture into a large bowl. Add the egg and stir gently so it’s just combined. Then add sugar, vanilla, Greek yogurt, and oil. Stir everything together until you get a nice, cohesive batter. Don’t overmix here—you want everything incorporated but still tender.

Step 3: Combine Dry Ingredients & Fold In

In a separate bowl, sift together the flour, baking soda, cocoa powder, and sea salt. Slowly add this dry mix to your wet batter, folding it in gently with a spatula. This step is key: overmixing can make muffins tough, so just fold until you no longer see dry flour. Finally, stir in most of your chocolate chips—save some for sprinkling on top before baking.

Step 4: Bake to Perfection

Line a 12-cup muffin pan with parchment liners and spoon your batter evenly into each cup. Sprinkle the reserved chocolate chips on top for that irresistible melty look. Bake in your preheated oven for 18 to 22 minutes. I like to check at 18 minutes with a toothpick—if it comes out clean or with just a few crumbs, you’re good to go! Let the muffins cool for a few minutes before digging in.

👨‍🍳

Pro Tips for Making Chocolate Spinach Muffins Recipe

Fresh Spinach Only: I learned the hard way that frozen spinach releases too much water and can make muffins soggy—fresh spinach is a game changer.
Right Banana Ripeness: If your bananas aren’t quite ripe, the muffins won’t be as sweet or moist; for best results, look for lots of brown spots.
Don’t Overmix: Stir your batter just enough so it’s combined; overmixing develops gluten and makes muffins dense.
Use Quality Cocoa Powder: The taste really depends on good cocoa—Dutch-processed cocoa gives a smoother flavor, but natural cocoa works fine too.

How to Serve Chocolate Spinach Muffins Recipe

Chocolate Spinach Muffins Recipe - Serving

Garnishes

Personally, I love adding a little sprinkle of powdered sugar or a drizzle of almond butter on top for an extra-special touch. Sometimes a few fresh raspberries on the side really brighten the chocolate flavor and add a pop of color. These simple garnishes turn everyday muffins into a café-worthy treat.

Side Dishes

These muffins pair perfectly with a simple cup of coffee or your favorite herbal tea. For brunch, I like serving them alongside a fresh fruit salad or some scrambled eggs to balance the sweetness and sneak in extra protein.

Creative Ways to Present

For birthday parties or holiday gatherings, try stacking these muffins on a tiered cake stand with little flags or handwritten notes about the hidden spinach twist. I’ve also wrapped them individually in parchment paper tied with twine as a thoughtful homemade gift that friends adore.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container in the fridge, where they last up to 5 days without drying out. At room temperature, though, I’d only keep them out for a couple of days max—especially in warm weather to avoid spoiling.

Freezing

Freezing is a fantastic option if you want to make a big batch. I wrap my muffins individually in plastic wrap and pop them into a freezer-safe container or bag. They freeze well for up to 3 months, and thaw quickly at room temperature or in the microwave.

Reheating

When I reheat leftover muffins, I like to warm them for about 15-20 seconds in the microwave or 5 minutes in a low oven (around 300°F) so they’re soft and just warmed through without drying out. Adding a small pat of butter or nut butter when reheating makes them taste freshly baked!

FAQs

Can I use frozen spinach in the Chocolate Spinach Muffins Recipe?

It’s best to avoid frozen spinach because it contains excess moisture that can make the muffins soggy and affect their texture. Fresh baby spinach blends smoothly without overpowering the flavors. Trust me, this small adjustment makes a big difference in the final result.
How ripe should the bananas be for these muffins?

Use bananas that are very ripe with lots of brown spots—this not only sweetens the muffins naturally but also helps create a moist texture. Under-ripe bananas won’t blend as well and could result in less flavorful muffins.
Can I substitute the sugar with a natural sweetener?

Absolutely! You can use honey, maple syrup, or coconut sugar in equal amounts. Keep in mind that liquid sweeteners might slightly change the texture, so you may want to reduce other liquids slightly.
Are Chocolate Spinach Muffins recipe suitable for kids?

Definitely! Most kids won’t notice the spinach at all because the chocolate and banana flavors steal the show. It’s a fantastic way to sneak in extra veggies, and my nieces and nephews always ask for seconds!
Can I make these muffins dairy-free?

Yes! Use dairy-free milk like almond or oat milk and swap the Greek yogurt for a plant-based yogurt alternative. The texture might be slightly different but still delicious and moist.

Final Thoughts

This Chocolate Spinach Muffins Recipe has become one of my favorite ways to get a little extra green into my family’s diet without anyone complaining. It’s such a simple recipe but packs a flavorful punch every time. If you’re like me and want to balance indulgence with nutrition, these muffins will quickly become your go-to. I hope you enjoy making (and eating) them as much as I do—trust me, once you try them, they’ll be part of your baking rotation, too!