Description
Delicious and nutritious Chocolate Spinach Muffins that combine ripe bananas and spinach for a healthy twist on a classic treat. These moist, chocolatey muffins are perfect for breakfast, snacks, or a guilt-free dessert.
Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular)
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- 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
Add-Ins
- ½ cup dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the muffins.
- Blend wet mixture: Combine the milk, ripe bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth but still allows for a few small lumps. Transfer this mixture to a large mixing bowl.
- Mix wet ingredients: Add the egg to the bowl and lightly whisk it in. Then stir in sugar, vanilla extract, oil, and Greek yogurt until well combined.
- Combine dry ingredients: In a separate small bowl, combine the white whole wheat flour, baking soda, sea salt, and cocoa powder. Stir the mixture so the dry ingredients are evenly mixed.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to combine without overmixing. Then fold in the chocolate chips, saving some to sprinkle on top if desired.
- Prepare muffin pan: Line a 12-cup muffin pan with muffin liners. Scoop the batter evenly into each muffin cup. Optionally, sprinkle remaining chocolate chips on top of each muffin.
- Bake the muffins: Place the pan in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool before serving: Remove the muffins from the oven and allow them to cool for several minutes before serving. This helps them set and makes them easier to handle.
Notes
- Using very ripe bananas enhances sweetness and banana flavor.
- Baby spinach is mild in flavor and adds nutrients without overpowering the chocolate.
- You can substitute almond milk or regular milk according to preference or dietary needs.
- Be careful not to overmix the batter once dry ingredients are added to keep muffins tender.
- These muffins freeze well; store in an airtight container for up to 2 months.
- Adjust sugar quantity if you prefer a sweeter or less sweet muffin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
