Ingredients
Scale
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 T milk (almond milk or regular)
- 1 egg
- ½ c sugar
- 1 tsp vanilla
- ½ c Greek yogurt, full fat
- 3 T oil
- 1 c white whole wheat flour
- 1 tsp baking soda
- ⅔ c cocoa powder
- ¼ tsp sea salt
- ½ c dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine milk, bananas, and spinach in a high-powered blender and blend until mostly smooth. Transfer to a large mixing bowl.
- Add egg and stir to lightly whisk. Add sugar, vanilla, oil, and Greek yogurt and stir to combine.
- In a small bowl, combine flour, baking soda, sea salt, and cocoa powder. Slowly add dry ingredients to wet and fold in. Stir in chocolate chips, reserving some for topping.
- Line a 12-muffin pan with liners and spoon batter into each. Top with chocolate chips if desired.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean.
- Cool for several minutes before serving.
Notes
- Use fresh spinach, not frozen, for best texture and flavor.
- Store muffins in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Optional add-ins: coconut, chopped nuts, raisins, or a drizzle of nut butter on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian