Chocolate Muffins with Spinach

These chocolate spinach muffins have become my secret weapon for getting extra veggies into my family's diet without any complaints. Rich in chocolatey goodness with hidden nutrition, these muffins deliver the perfect balance of indulgence and wholesomeness.

I first made these during a desperate attempt to get my nephew to eat something green. Not only did he devour them, but he asked for the recipe to give to his mom. Now they're a staple in both our households whenever bananas start to overripen.

Ingredients

• Ripe bananas: Provide natural sweetness and moisture ensuring your muffins stay soft for days
• Baby spinach: Delivers nutrients without any detectable flavor when blended with other ingredients
• White whole wheat flour: Offers a lighter texture than regular whole wheat while maintaining nutritional benefits
• Cocoa powder: Creates rich chocolate flavor while masking any hint of spinach
• Greek yogurt: Adds protein and creates a tender crumb texture
• Dark chocolate chips: Bring decadent bursts of chocolate that make these feel like a true treat
• Vanilla extract: Enhances the chocolate flavor and adds warmth to the overall profile
• Oil: Ensures moisture and tenderness without adding dairy flavor

Step-by-Step Instructions

Prep the Green Base:

Combine your milk, ripe bananas and fresh spinach in a high powered blender until mostly smooth. This green mixture is the foundation of your muffins. Take your time blending to ensure no spinach pieces remain visible. Transfer this vibrant green mixture to your mixing bowl.

Create the Wet Mixture:

Add the egg to your green base and stir to incorporate. Next, add sugar, vanilla, oil and Greek yogurt, stirring until completely combined. The mixture will still look green at this stage, but wait for the magic when cocoa joins the party.

Combine Dry Ingredients:

In a separate bowl, whisk together your flour, baking soda, sea salt and cocoa powder. This separate mixing ensures even distribution of leavening agents and prevents overworking the batter when combining wet and dry ingredients.

Mix Batter:

Slowly fold your dry ingredients into the wet mixture, stirring just until combined. Overmixing will develop gluten and create tough muffins. The batter will transform from green to a rich chocolate brown as the cocoa powder incorporates. Fold in most of your chocolate chips, saving some for topping.

Bake to Perfection:

Spoon your batter into a lined muffin tin, filling each cup about three quarters full. Sprinkle reserved chocolate chips on top for an extra appealing finish. Bake at 350°F for 18-22 minutes, checking for doneness with a toothpick. Cool for several minutes before enjoying.

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My favorite part about these muffins is watching people's faces when I tell them what's in them after they've already expressed how delicious they are. My daughter once proudly took them for kindergarten show and tell to demonstrate that "healthy food can be yummy too."

Spinach Selection Matters

Always use fresh baby spinach for these muffins. Baby spinach has a milder flavor profile compared to mature spinach leaves, making it ideal for hiding in sweet recipes. The vibrant green color actually enhances the chocolate appearance once baked. If using regular spinach, remove any tough stems before blending. Fresh spinach provides a cleaner flavor while frozen spinach carries too much moisture and a stronger vegetable taste that might come through even with the chocolate.

Make Ahead and Storage

These chocolate spinach muffins actually improve after sitting overnight as the flavors meld together. Store refrigerated in an airtight container for up to 5 days. At room temperature, they remain fresh for about 3 days. For longer storage, freeze completely cooled muffins individually wrapped in plastic and placed in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen for 20-30 seconds. I often make double batches specifically to stock the freezer for quick healthy breakfasts and snacks.

Customization Options

While chocolate chips are the classic addition, these versatile muffins welcome many variations. Try adding chopped walnuts or pecans for protein and crunch. Shredded coconut brings tropical flavor and interesting texture. For a fruitier version, fold in fresh or dried berries. Cinnamon or espresso powder enhance the chocolate notes without overwhelming the flavor profile. For special occasions, top with a simple glaze made from powdered sugar and milk after baking. My family particularly enjoys them split and spread with a thin layer of peanut butter for a protein boost.

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These muffins prove that eating healthy can be fun, delicious, and full of surprises!

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Fresh spinach is strongly recommended for these muffins. Frozen spinach has a stronger flavor and contains excess liquid that can negatively affect the texture and taste of your muffins.

→ How long do these muffins stay fresh?

When stored in an airtight container, these muffins will last about 3 days at room temperature or up to 5 days in the refrigerator. They can also be frozen for up to 3 months.

→ Can I add other ingredients besides chocolate chips?

Absolutely! These muffins are versatile and work well with additional mix-ins like coconut, chopped nuts, raisins, or other dried fruits. They're also delicious with a drizzle of peanut butter or almond butter on top.

→ Will kids taste the spinach in these muffins?

The rich chocolate flavor effectively masks the taste of spinach, especially when using fresh baby spinach. Most children won't detect the vegetable at all, making these muffins perfect for picky eaters.

→ Can I use different types of milk in this recipe?

Yes, the recipe works well with both regular dairy milk and plant-based alternatives like almond milk. Use whichever type you prefer or have on hand.

→ Are these muffins healthy despite the chocolate?

These muffins offer a balance of nutrients from spinach, bananas, whole wheat flour, and Greek yogurt while satisfying sweet cravings with cocoa and chocolate chips. They're more nutritious than standard chocolate muffins while still tasting like a treat.