If you’ve ever thought about sneaking some greens into your sweet treats, wait ’til you try this **Chocolate Spinach Muffins Recipe**—it’s a total game-changer. Rich, chocolatey, and surprisingly moist, these muffins pack spinach in a way that even picky eaters won’t notice. I absolutely love how this recipe balances indulgence and health, making it my go-to snack when I want something a bit virtuous but still totally satisfying. Stick around, because I’m sharing everything you need to know to make these muffins a baking favorite in your kitchen, too.
Why You’ll Love This Recipe
- Hidden Greens Delight: You won’t taste the spinach, but you’ll get all its nutritious benefits.
- Super Moist Texture: Thanks to ripe bananas and Greek yogurt, these muffins stay tender and rich.
- Easy and Quick: A high-speed blender does most of the work—perfect for busy mornings or after-school treats.
- Customizable Flavor Boost: Chocolate chips on top add a lovely melty finish that everyone loves.
Ingredients You’ll Need
The magic of this Chocolate Spinach Muffins Recipe lies in the blend of wholesome and indulgent ingredients. Ripe bananas and spinach bring moisture and nutrition, while cocoa powder and chocolate chips deliver that chocolatey goodness we all crave. When shopping, pick fresh baby spinach (frozen tends to make the batter too watery), and ripe bananas that are speckled with brown for maximum sweetness.
- Bananas: The riper, the sweeter—they keep the muffins moist and add natural sweetness.
- Baby spinach: Use fresh for the best texture and flavor—not frozen, which can add too much liquid.
- Milk: Almond or regular milk works equally well to keep the batter smooth.
- Egg: Binds everything together and adds structure.
- Sugar: Adds just the right amount of sweetness without overpowering.
- Vanilla extract: Enhances the chocolate flavor beautifully.
- Greek yogurt (full fat): Contributes to the moistness and gives a subtle tang that balances the chocolate.
- Oil: Keeps the muffins tender and soft.
- White whole wheat flour: Offers a bit more fiber than regular flour without making muffins heavy.
- Baking soda: Makes sure your muffins rise perfectly.
- Cocoa powder: Use unsweetened for a rich chocolate taste.
- Sea salt: Just a pinch intensifies all the flavors.
- Dark chocolate chips: The melty pockets of chocolate that make these muffins irresistible.
Variations
I love making this Chocolate Spinach Muffins Recipe my own by playing around with mix-ins and toppings, and you can too! It’s a simple base that welcomes your favorite flavors and tweaks to fit your mood or dietary needs.
- Add-ins: Coconut flakes, chopped nuts, or dried fruit like raisins make for a fun texture contrast—I’ve added walnuts for a nice crunch that my family adores.
- Dairy-free version: Swap Greek yogurt for coconut yogurt and use almond milk for a completely dairy-free treat.
- Extra chocolaty: Sometimes I toss in a handful of white chocolate chips along with the dark ones for a sweet surprise.
- Nut butter topping: A drizzle of peanut or almond butter on warm muffins takes it up a notch and adds protein.
How to Make Chocolate Spinach Muffins Recipe
Step 1: Blend your wet ingredients to a smooth start
Preheat your oven to 350°F and line a 12-cup muffin pan with liners. Into a high-speed blender, toss the ripe bananas, fresh spinach, and milk. Blend until you get a mostly smooth batter—it’s okay if a few tiny lumps remain. This part is key because the spinach gets fully incorporated without overwhelming the flavor. I once tried blending frozen spinach, and the extra moisture made the muffins soggy, so fresh is best!
Step 2: Mix in the remaining wet ingredients
Pour the blended mixture into a large bowl. Add the egg and whisk together gently. Then stir in sugar, vanilla, oil, and Greek yogurt until the mixture feels even and luscious. Don’t overmix here; just combine so everything stays tender.
Step 3: Combine your dry ingredients and fold in
In a small bowl, whisk together white whole wheat flour, baking soda, cocoa powder, and sea salt. Slowly add this dry mix to your wet mixture, folding them together carefully with a spatula. Overmixing can toughen your muffins, so stop as soon as you see no streaks of flour. Fold in most of the dark chocolate chips, saving a few to sprinkle on top for that pretty, melty look once baked.
Step 4: Bake and enjoy!
Scoop the batter evenly into the muffin liners—you want them about 3/4 full. Pop the pan in the oven for 18-22 minutes. You’ll know they’re done when a toothpick inserted comes out clean or with just a few moist crumbs (not wet batter). Let them cool for a few minutes in the pan before transferring to a wire rack. I love taking that first warm bite, tasting the chocolate and sneakily knowing there’s spinach in there—your secret’s safe with me!
Pro Tips for Making Chocolate Spinach Muffins Recipe
- Fresh Spinach Only: I learned the hard way that frozen spinach adds too much moisture and a stronger flavor, so always grab fresh baby spinach.
- Don’t Overmix Batter: Stir the dry into wet ingredients gently to keep muffins light and tender, rather than dense.
- Extra Chocolate Chips: Adding some on top of the muffins before baking creates irresistibly melty, shiny chocolate crowns.
- Ripe Bananas are Key: Using bananas with plenty of brown spots ensures natural sweetness and a moist crumb every time.
How to Serve Chocolate Spinach Muffins Recipe
Garnishes
I usually sprinkle a few extra dark chocolate chips on top right after pouring the batter—that melt-so-good look makes these muffins extra irresistible. Sometimes, I like a light dusting of powdered sugar or a drizzle of nut butter if I’m feeling fancy. My kids go wild for that peanut butter touch.
Side Dishes
These muffins pair beautifully with a fresh fruit salad or a simple cup of yogurt to balance out the richness. I’ve also served them alongside a mug of warm almond milk or a cup of coffee for a cozy breakfast or afternoon snack.
Creative Ways to Present
For birthday parties or holiday gatherings, I’ve arranged the muffins on a pretty tiered stand with fresh berries and mint leaves scattered around—makes for a charming display that also hints at the healthy twist inside. You can also serve them warm with a scoop of vanilla ice cream for a decadent dessert.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container in the fridge—they stay moist and fresh for up to 5 days. At room temp, they only last 2-3 days before they start drying out, so refrigeration is a must if you’re not eating them quickly.
Freezing
These muffins freeze beautifully! I wrap each one tightly in plastic wrap and place in a freezer-safe container. They keep well for up to 3 months. When I’m ready for a snack, just thaw them overnight in the fridge.
Reheating
To warm up a leftover muffin, I pop it in the microwave for about 20 seconds or heat in a 300°F oven for 5-7 minutes. This brings back that fresh-out-of-the-oven softness and revives the melty chocolate chips perfectly.
FAQs
-
Can I use frozen spinach in this Chocolate Spinach Muffins Recipe?
I recommend using fresh baby spinach instead of frozen because frozen spinach adds excess moisture, which can make the muffins soggy, and it also has a stronger, more noticeable flavor that might take over the chocolate taste.
-
Are these muffins suitable for kids?
Absolutely! My kids loved these muffins, and because the spinach is hidden, it’s an easy way to get some greens into their diet without a fuss. The chocolate flavor dominates, making them a treat that’s also a little healthier.
-
Can I make these muffins dairy-free?
Yes! You can substitute full-fat Greek yogurt with a plant-based yogurt like coconut yogurt and use almond milk or another dairy-free milk to keep the recipe dairy-free while maintaining moisture and flavor.
-
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs—but no wet batter—they’re ready. Baking times can vary by oven, so start checking around 18 minutes.
Final Thoughts
I used to struggle with getting my kids to eat greens, and this Chocolate Spinach Muffins Recipe was my secret weapon. It’s such a comforting, chocolatey treat that sneaks in nutrition without sacrifice. I hope you’ll love discovering how simple it is to bake these deliciously moist muffins that feel indulgent but are secretly good for you. Trust me, once you try them, they’ll become a fixture in your snack rotation—just like they did in mine!
Print
Chocolate Spinach Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Spinach Muffins are a delicious and nutritious treat combining ripe bananas, fresh baby spinach, and rich cocoa powder to create moist, flavorful muffins. Perfect for a healthy snack or breakfast, they incorporate wholesome ingredients like Greek yogurt and whole wheat flour, with the indulgence of dark chocolate chips for extra decadence.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tbsp milk (almond milk or regular)
- 1 egg
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup full-fat Greek yogurt
- 3 tbsp oil
Dry Ingredients
- 1 cup white whole wheat flour
- 1 tsp baking soda
- ⅔ cup cocoa powder
- ¼ tsp sea salt
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Blend Wet Base: In a high-powered blender, combine milk, ripe bananas, and baby spinach. Blend until mostly smooth, allowing for a few small lumps for texture. Transfer this mixture to a large mixing bowl.
- Mix Wet Ingredients: Add the egg to the banana-spinach mixture and lightly whisk together. Then add sugar, vanilla extract, oil, and Greek yogurt, stirring well to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate small bowl, stir together the white whole wheat flour, baking soda, sea salt, and cocoa powder to ensure they are thoroughly mixed.
- Incorporate Dry Into Wet: Slowly add the dry ingredients to the wet mixture, folding gently to blend without overmixing. Carefully stir in the dark chocolate chips, reserving some to sprinkle on top of muffins if desired.
- Prepare Muffin Pan: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each cup, then add extra chocolate chips on top of each muffin for added texture and flavor.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but remain moist.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh spinach instead of frozen to avoid excess moisture and a stronger flavor that can 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. They can also be frozen in a freezer-safe container for up to 3 months.
- Experiment with additional mix-ins like shredded coconut, chopped nuts, raisins, or other dried fruits for added variety.
- These muffins are delicious with a drizzle of peanut butter or almond butter as a topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
