Are you ready to whip up something that’s not only delicious but also just a bit sneaky? These Chocolate Spinach Muffins come together in about 30 minutes and are made using just one bowl, making cleanup a breeze! Trust me, your family will love these little delights. Plus, they’re a great way to sneak in some greens, who knew spinach could be such a star? Feel free to switch up the ingredients based on what you have on hand, or use them to clean out the fridge!
Ingredient Breakdown
- 3 Very Ripe Bananas
- 2 Large Handfuls of Baby Spinach
- 3 Tablespoons of Milk
- 1 Large Egg
- ½ Cup Sugar
- 1 Teaspoon Vanilla
- ½ Cup Greek Yogurt
- 3 Tablespoons Oil
- 1 Cup White Whole Wheat Flour
- 1 Teaspoon Baking Soda
- ⅔ Cup Cocoa Powder
- ¼ Teaspoon Sea Salt
- ½ Cup Dark Chocolate Chips
How to Make Chocolate Spinach Muffins
Let’s get to the fun part, mixing up these amazing muffins!
- Preheat your oven to 350°F (175°C). You want that perfect warm environment for baking!
- In a high-powered blender, combine your milk, bananas, and spinach. Blend until mostly smooth, some lumps are okay; it’s a muffin, not a smoothie! This step only takes about 1-2 minutes.
- Transfer the mixture to a large mixing bowl. It should smell amazing already.
- Add your egg and lightly stir to combine. Then, toss in the sugar, vanilla, oil, and Greek yogurt. Mix until it’s all nicely blended together, about a minute should do the trick!
- In a separate small bowl, combine the flour, baking soda, sea salt, and cocoa powder. Stir well to mix all the dry ingredients together.
- Slowly add the dry ingredients to the wet ingredients. Stir just until combined, don’t overstir; we want the muffins to stay fluffy!
- Now, fold in the chocolate chips. Save a few to sprinkle on top if you want that extra chocolaty goodness. YUM!
- Line a 12-cup muffin pan with liners and spoon the batter into each, filling them about ¾ of the way full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean (or with just a few crumbs, my favorite kind of baked good!).
- Let them cool for a few minutes before transferring to a wire rack.
Why I Love This Recipe
If you could only see how often I make these muffins, they’re my go-to recipe for breakfast, snack time, or even dessert! Just like a warm hug, they feel so cozy and comforting, loaded with hidden nutrients. I’m a real sucker for anything that sneaks a little extra veggie goodness into my family’s diet, and these muffins do just that! The best part is that you can customize them based on what you have available or what your family enjoys!
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Why This Recipe Works
Quick & Easy
This recipe really is a breeze, coming together in under 30 minutes. You can whip up a batch before work or school, and you’ll be thanking yourself for a delicious start to your day!
One Bowl Wonder
Seriously, minimal cleanup required! The joy of making these muffins is that everything is combined in one bowl, no need to dirty up the entire kitchen.
Budget-Friendly
Most of these ingredients are pantry staples, making this a great meal prep recipe without breaking the bank.
Customizable
Got some leftover fruit or nuts? Toss them in! You can make these muffins your own, mixing and matching to create different flavors and experiences.
Comfort Food
They’re moist, chocolatey, and there’s something about the combination of spinach and chocolate that feels like a guilty pleasure without the guilt.
Serving Suggestions & Storage Tips
What to Serve With This
These muffins are wonderful just on their own, but if you want to elevate your breakfast game, serve them with some fresh fruit or a scoop of yogurt on the side. I love pairing them with a hot cup of coffee or a glass of cold almond milk!
How Long They Keep
For best freshness, store these muffins in an airtight container at room temperature for up to 3 days, or put them in the fridge for up to a week.
Reheating Instructions
When you’re ready to enjoy a muffin, just pop it in the microwave for about 10-15 seconds to warm it up, and the chocolate chips will soften again, pure bliss!
Freezer Friendly
Absolutely! You can freeze these muffins in a zip-top bag for up to 3 months. Just thaw at room temperature or reheat straight from frozen.
There you go! These Chocolate Spinach Muffins are not only delicious and comforting, but they’re also loaded with nutrients and sweetness. You simply can’t go wrong with this recipe. Whether you make them for a busy weekday breakfast or a weekend treat, I assure you they’ll bring a smile to your family’s faces! Enjoy! Follow us on Pinterest for daily meal inspiration!
Chocolate Spinach Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a high-powered blender, combine your milk, bananas, and spinach. Blend until mostly smooth—some lumps are okay.
- Transfer the mixture to a large mixing bowl.
- Add the egg and lightly stir to combine. Then, add the sugar, vanilla, oil, and Greek yogurt. Mix until blended.
- In a small bowl, combine the flour, baking soda, sea salt, and cocoa powder. Stir well.
- Slowly add the dry ingredients to the wet ingredients. Stir just until combined.
- Fold in the chocolate chips and save a few for topping.
- Line a 12-cup muffin pan with liners and fill each cup about ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Let cool for a few minutes before transferring to a wire rack.