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Healthy Chocolate Spinach Muffins

Healthy Chocolate Spinach Muffins that Kids Will Love

These Healthy Chocolate Spinach Muffins are a delightful fusion of flavors, combining chocolate and spinach for a treat that's both indulgent and nutritious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Very Ripe Bananas Use bananas with dark spots for the best flavor.
  • 2 cups Baby Spinach Fresh is best to enhance flavor without excess moisture.
  • 1 cup Milk Substitute with almond milk for a dairy-free option.
  • 1 large Egg Acts as a binder for the muffins.
  • 1 cup Sugar Consider swapping with honey or maple syrup.
  • 2 teaspoons Vanilla Extract Enhances chocolate flavor.
  • 1 cup Greek Yogurt Full-fat recommended for best results.
  • 1/3 cup Oil Coconut oil can be used for a tropical flavor boost.
  • 1 1/2 cups White Whole Wheat Flour Gluten-free flour can replace if necessary.
  • 1 teaspoon Baking Soda Helps muffins rise.
  • 1/2 cup Cocoa Powder Provides rich chocolate taste.
  • 1/4 teaspoon Sea Salt Balances sweetness.
  • 1/2 cup Dark Chocolate Chips Optional for extra chocolatey finish.

Equipment

  • Muffin Pan
  • Blender
  • Mixing Bowl
  • whisk
  • sifter

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan with liners or oil.
  2. Blend very ripe bananas, fresh baby spinach, and milk in a high-powered blender until smooth.
  3. Pour blended mixture into a bowl, whisk in egg, sugar, vanilla extract, oil, and Greek yogurt until combined.
  4. Sift together flour, baking soda, cocoa powder, and sea salt in a separate bowl.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Stir in dark chocolate chips, remembering to reserve some for topping.
  7. Fill muffin cups about three-quarters full with batter.
  8. Top with reserved chocolate chips before baking.
  9. Bake for 18 to 22 minutes, checking for doneness with a toothpick.
  10. Let cool in pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in a sealed container at room temperature for up to 5 days or refrigerate for up to 7 days. Freeze for longer storage, up to 3 months.

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