Chocolate Spinach Muffins

If you’re looking for a way to sneak some greens into your kids’ snacks—or your own—Chocolate Spinach Muffins are a game-changer. These muffins are moist, chocolatey, and packed with spinach in a way that no one will guess. Sweet, wholesome, and kid-friendly, they’re the perfect treat for breakfast, after school, or a quick snack.

What makes these muffins so special is that they combine the richness of cocoa with the natural sweetness of bananas and a subtle nutrient boost from spinach. With just 10 minutes of prep and 20 minutes of baking, you’ll have a batch of 12 muffins ready to enjoy in no time.

Why You’ll Love This Recipe

• Hidden Veggies: Sneak in spinach without sacrificing taste.
• Chocolatey & Delicious: Dark chocolate chips make them irresistible.
• Quick & Easy: Only 10 minutes prep time, perfect for busy mornings.
• Wholesome Ingredients: Includes bananas, Greek yogurt, and whole wheat flour.
• Kid-Friendly: A sneaky way to get extra greens in lunchboxes.
• Customizable: Add nuts, dried fruit, coconut, or extra chocolate chips.

Ingredients Breakdown

This recipe makes 12 muffins.

Wet Ingredients

• 3 very ripe bananas
• 2 large handfuls baby spinach (fresh, not frozen)
• 3 tablespoons milk (almond milk or regular)
• 1 egg
• ½ cup sugar
• 1 teaspoon vanilla
• 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

Mix-Ins

• ½ cup dark chocolate chips (plus extra for topping)

Serving Size: Each muffin is approximately 1 serving.

Tools & Equipment Needed

• High-powered blender or food processor
• Large mixing bowl
• Small mixing bowl for dry ingredients
• Whisk or spatula
• 12-cup muffin pan
• Muffin liners
• Measuring cups and spoons
• Toothpick for testing doneness

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners.

Step 2: Blend Wet Ingredients

1. In a high-powered blender, combine bananas, spinach, and milk.
2. Blend until mostly smooth; a few small lumps are okay.
3. Transfer mixture to a large mixing bowl.

Pro Tip: Fresh spinach works best. Frozen spinach adds too much moisture and a stronger flavor.

Step 3: Add Egg and Mix

1. Add egg to the blender mixture and stir lightly to combine.
2. Add sugar, vanilla, oil, and Greek yogurt, stirring until fully incorporated.

Step 4: Combine Dry Ingredients

1. In a small bowl, whisk together flour, baking soda, cocoa powder, and sea salt.

Step 5: Fold Dry Ingredients Into Wet

1. Slowly add the dry mixture to the wet ingredients, folding gently until just combined.
2. Stir in dark chocolate chips, reserving a few for topping.

Pro Tip: Avoid overmixing to keep muffins light and fluffy.

Step 6: Fill Muffin Pan

1. Spoon batter evenly into muffin liners.
2. Top with reserved chocolate chips if desired.

Step 7: Bake

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow muffins to cool for several minutes before serving.

Tips & Variations

• Mix-Ins: Add shredded coconut, chopped nuts, raisins, or dried fruit.
• Nut Butter Drizzle: Top with peanut butter or almond butter for extra indulgence.
• Sweetness Adjustment: Reduce sugar slightly for a less sweet version.
• Vegan Option: Substitute egg with flax egg and use plant-based yogurt and milk.
• Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Flavor Profile & Pairings

• Taste: Rich chocolate with subtle sweetness from bananas and earthy notes from spinach.
• Texture: Moist, tender crumb with chocolate chips adding melty pockets of chocolate.
• Pairings: Great for breakfast with coffee or as an afternoon snack with milk.

Nutritional Overview (Per Muffin)

• Calories: 192 kcal
• Carbohydrates: 31 g
• Protein: 4 g
• Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 159 mg
• Potassium: 259 mg
• Fiber: 3 g
• Sugar: 15 g
• Vitamin A: 60 IU
• Vitamin C: 3 mg
• Calcium: 47 mg
• Iron: 1 mg

Dietary Notes: Vegetarian-friendly, can be adapted to vegan. Contains whole grains and fruit.

Make-Ahead & Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Room Temperature: Lasts about 3 days.
• Freezer: Store in a freezer-safe container for up to 3 months. Thaw overnight or warm briefly before serving.

FAQs

1. Can I use frozen spinach?
Not recommended. Frozen spinach contains extra water and has a stronger flavor that can affect the muffin texture.

2. Can I make mini muffins?
Yes! Reduce baking time to 12–15 minutes for mini muffins.

3. Can I use regular all-purpose flour?
Yes, but whole wheat flour adds extra fiber and nutrition.

4. Can I add other mix-ins?
Absolutely! Coconut, nuts, raisins, or even white chocolate chips work well.

5. Are these muffins kid-friendly?
Yes! Kids often can’t taste the spinach, making them a perfect sneaky-veg treat.

Cooking Timeline (At a Glance)

Step	Time	Notes
Prep Ingredients & Pan	5 min	Preheat oven and line muffin pan
Blend Wet Ingredients	5 min	Bananas, spinach, milk
Mix Wet & Dry Ingredients	5 min	Fold gently to combine
Fill Muffin Pan	2 min	Add chocolate chips
Bake	18–22 min	Toothpick test
Cool & Serve	5–10 min	Enjoy warm or at room temperature
Total Time	40 min	Quick and healthy snack

Serving Suggestions

• Serve warm for melty chocolate chips.
• Pair with coffee, milk, or smoothie.
• Add a light dusting of powdered sugar for extra presentation.
• Perfect for lunchboxes, brunch, or on-the-go snacks.

Ingredient Spotlight

Spinach

• Selection: Fresh baby spinach works best for subtle flavor and moisture control.
• Storage: Keep refrigerated and use within a few days for maximum freshness.
• Tip: Spinach provides fiber, vitamins, and minerals without affecting taste.

Bananas

• Selection: Use very ripe bananas for natural sweetness and moisture.
• Storage: Bananas can be frozen if overripe; thaw before using.
• Tip: Mashed bananas help naturally sweeten and tenderize muffins.

Pro Baking Tips

• Do Not Overmix: Keeps muffins tender and fluffy.
• Check Doneness: Toothpick should come out clean or with a few moist crumbs.
• Even Distribution: Stir chocolate chips gently to prevent sinking.
• Use Fresh Ingredients: Room-temperature eggs, yogurt, and milk blend better.

Storage & Freezing Guide

• Refrigerator: Airtight container, up to 5 days.
• Room Temperature: Up to 3 days.
• Freezer: Freeze up to 3 months in a freezer-safe container. Thaw overnight before eating.

Nutrition Estimate Table (Per Muffin)

Nutrient	Amount	Notes
Calories	192 kcal	Sweet and wholesome
Carbohydrates	31 g	Includes cocoa and banana
Protein	4 g	Greek yogurt contributes protein
Fat	7 g	From oil and yogurt
Sugar	15 g	Natural banana sugar plus added sugar
Fiber	3 g	Whole wheat flour and spinach

Expanded Conclusion

These Chocolate Spinach Muffins are a perfect blend of health and indulgence. You get the richness of chocolate, the natural sweetness of bananas, and a sneaky boost of greens from spinach—all in one convenient, kid-friendly muffin.

Quick to make, versatile, and satisfying, they’re ideal for breakfast, snack time, or even as a wholesome dessert. Experiment with mix-ins, mini muffins, or nut butter drizzles to personalize them. Once you try this recipe, it will become a go-to for sneaking vegetables into everyday treats while keeping them deliciously chocolatey.

Print