Description
These Chocolate Spinach Muffins are a delicious and nutritious treat that cleverly incorporates spinach and ripe bananas to add moisture and natural sweetness. Packed with rich cocoa and melty dark chocolate chips, they offer a perfect balance of indulgence and health. Ideal for a breakfast on the go or a wholesome snack, these muffins are easy to make and free from any complicated ingredients.
Ingredients
Scale
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular)
- 1 egg
- ½ cup Greek yogurt, full fat
- 3 tablespoons oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup sugar
- 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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready for baking.
- Blend bananas, spinach, and milk: In a high-powered blender, combine the ripe bananas, baby spinach, and milk. Blend until mostly smooth, allowing some small lumps for texture. Pour this mixture into a large mixing bowl to prepare for adding other ingredients.
- Add egg and wet ingredients: Crack the egg into the bowl and stir lightly to whisk it through the mixture. Then add sugar, vanilla extract, oil, and Greek yogurt. Stir everything together until fully combined.
- Mix dry ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir well to evenly distribute the leavening and cocoa.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet banana-spinach mixture. Use a gentle folding motion to avoid overmixing, which can make muffins tough. Once incorporated, fold in most of the dark chocolate chips, reserving some for topping if desired.
- Prepare muffin pan and fill: Line a 12-cup muffin pan with liners. Spoon the batter evenly into each cup. Sprinkle extra chocolate chips over the tops of the muffins for added chocolate bursts.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter.
- Cool and serve: Allow the muffins to cool in the pan for several minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh spinach rather than frozen to avoid a watery batter and strong flavor that may overpower the muffins.
- Store muffins in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 3 days.
- Freeze muffins in a freezer-safe container for up to 3 months to extend shelf life.
- Feel free to add other mix-ins like shredded coconut, chopped nuts, raisins, or dried fruit for variation.
- For extra indulgence, serve muffins with a drizzle of peanut or almond butter on top.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
