Chocolate Spinach Muffins (Printer-Friendly)
Delight in moist chocolate spinach muffins packed with bananas and dark chocolate for a wholesome snack.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
3 very ripe bananas
02 -
2 large handfuls baby spinach
03 -
3 tbsp milk (almond milk or regular)
04 -
1 large egg
05 -
½ cup granulated sugar
06 -
1 tsp vanilla extract
07 -
½ cup full fat Greek yogurt
08 -
3 tbsp vegetable oil
→ Dry Ingredients
09 -
1 cup white whole wheat flour
10 -
1 tsp baking soda
11 -
⅔ cup unsweetened cocoa powder
12 -
¼ tsp sea salt
→ Add-ins
13 -
½ cup dark chocolate chips (plus extra for topping, optional)
# Step-by-Step Instructions:
01 -
Set the oven to 350°F (175°C) to reach optimal baking temperature.
02 -
Combine milk, ripe bananas, and spinach in a high-powered blender; blend until mostly smooth with slight texture remaining. Transfer to a large bowl.
03 -
Whisk the egg into the blended mixture, then stir in sugar, vanilla extract, oil, and Greek yogurt until evenly combined.
04 -
In a separate bowl, blend the flour, baking soda, cocoa powder, and sea salt until uniform.
05 -
Gradually fold dry ingredients into the wet mixture to avoid overmixing; gently fold in dark chocolate chips, reserving some to top muffins if desired.
06 -
Line a 12-cup muffin pan with liners. Spoon batter evenly into cups and sprinkle remaining chocolate chips on top if preferred.
07 -
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
08 -
Allow muffins to cool for several minutes in the pan before removing; serve warm or at room temperature.
# Extra Tips:
01 -
Use very ripe bananas for natural sweetness and moist texture.
02 -
Avoid overmixing the batter to maintain a light and fluffy crumb.
03 -
These muffins keep fresh for up to 3 days in an airtight container or can be frozen for longer storage.
04 -
Spinach enhances nutritional content without affecting chocolate flavor.