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5 from 8 votes

Chocolate Spinach Muffins

Looking to get some extra veggies in? Sneak some spinach in with these tasty and simple Chocolate Spinach Muffins! Delicious and wholesome, and a green smoothie in every bite but no one will know!
Prep Time15 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 192kcal
Author: Lorie Yarro

Ingredients

  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 T milk (almond milk or regular both work!)
  • c cocoa powder
  • 1 egg
  • 1 teaspoon vanilla
  • ½ c Greek yogurt full fat
  • 3 T oil
  • ½ c dark chocolate chips
  • 1 teaspoon baking soda
  • ½ c sugar
  • 1 c whole wheat or white flour
  • ¼ teaspoon sea salt

Instructions

  • Preheat oven to 350°F.
  • Combine milk, bananas and spinach in a high powered blender and blend until mostly smooth. A few lumps is ok.
  • Transfer "smoothie" to a medium 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 cacao and stir to combine.
  • Slowly add dry ingredients to wet ingredients and stir to fold in. Stir in the chocolate chips, saving some or adding extra in for topping.
  • Line a 12 muffin pan with muffin liners and spoon batter into each.
  • Add chocolate chips to the tops of each muffin.
  • Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
  • Cool for several minutes before serving.
  • Store in an airtight container for up to 3-5 days.

Notes

  • I only opted for chocolate chips on the top to make them a little less sweet at first, but the time I added them into the batter was pretty dreamy. Just know that either option is amazing. ½ cup chocolate chips isn't a lot, so you could even add some more if desired.
  • As for flour, I played around a lot with this one on combinations, and settled on all purpose or whole wheat flour. If you are looking to stay gluten free, Instead opt for perhaps an all-purpose gluten free flour. Enjoy a nice green smoothie, but take it to a whole new level. And don't worry, no one has to know our secret!
  • Either spray your muffin tin or grease it really well, OR spray the inside of the muffin cup liners lightly to make sure you can get the muffins out of the tin easily. Allowing these spinach muffins to cool completely (hard, I know), will help with making sure the muffin doesn't stick quite as much to the liner or the tin.

Nutrition

Calories: 192kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 259mg | Fiber: 3g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg