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Chocolate Spinach Muffins

Chocolate Spinach Muffins That Kids Will Love Unbelievably Healthy

Discover the delights of Chocolate Spinach Muffins, a healthy treat that kids adore, blending rich chocolate with nutritious spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups baby spinach Adds nutrition without overpowering flavor. Use fresh spinach; frozen can alter the taste and texture.
  • 1 cup milk (almond or regular) Provides moisture for batter consistency. Can use any plant-based milk.
  • 1 large egg Binds ingredients and adds structure. A flax egg can be used for a vegan option.
  • 3/4 cup sugar Sweetens the muffins. Honey or maple syrup can be used for a healthier sweetener.
  • 1 teaspoon vanilla extract Enhances overall flavor. Use pure vanilla for the best flavor.
  • 1/2 cup Greek yogurt (full fat) Adds moisture and richness. Can use sour cream or a dairy-free yogurt.
  • 1/2 cup oil Contributes to moisture and fluffy texture. Can use applesauce for less fat.
  • 1 1/2 cups white whole wheat flour Provides structure and fiber. All-purpose flour can be used if preferred.
  • 1 teaspoon baking soda Leavening agent that helps muffins rise.
  • 1/4 cup cocoa powder Provides rich chocolate flavor. Unsweetened cocoa is best for controlling sweetness.
  • 1/2 teaspoon sea salt Enhances flavor balance. Don’t skip this; it enhances the sweetness.
  • 1 cup dark chocolate chips Adds indulgent chocolate goodness. Can substitute with nuts or dried fruit for variation.

Equipment

  • Muffin Tin
  • Blender
  • Mixing bowls
  • rubber spatula

Method
 

Step-by-Step Instructions for Chocolate Spinach Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. Blend the milk, very ripe bananas, and fresh baby spinach until mostly smooth.
  3. In a mixing bowl, whisk the blended mixture and the egg together.
  4. Stir in the sugar, vanilla extract, oil, and Greek yogurt until well blended.
  5. In another bowl, sift together the flour, baking soda, sea salt, and cocoa powder.
  6. Gently fold the dry ingredients into the wet mixture.
  7. Fold in the dark chocolate chips, reserving some for topping.
  8. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh baby spinach for the best results, and adjust sweetness to your preference.

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