Chocolate Spinach Muffins (Print Version)
# Ingredients:
→ Batter Base
01 -
3 very ripe bananas
02 -
2 large handfuls baby spinach, fresh
03 -
3 tablespoons milk (dairy or plant-based)
04 -
1 large egg
05 -
½ cup sugar
06 -
1 teaspoon vanilla extract
07 -
½ cup full-fat Greek yogurt
08 -
3 tablespoons oil
→ Dry Ingredients
09 -
1 cup white whole wheat flour
10 -
1 teaspoon baking soda
11 -
⅔ cup cocoa powder
12 -
¼ teaspoon sea salt
→ Mix-ins
13 -
½ cup dark chocolate chips, plus extra for topping if desired
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Combine milk, bananas and spinach in a high-powered blender and blend until mostly smooth. A few lumps is acceptable. Transfer the mixture to a large mixing bowl.
03 -
Add egg and stir to lightly whisk. Incorporate sugar, vanilla, oil and Greek yogurt, stirring until well combined.
04 -
In a separate bowl, whisk together flour, baking soda, sea salt and cocoa powder until evenly distributed.
05 -
Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips, reserving some for topping if desired.
06 -
Line a 12-cup muffin pan with liners and divide the batter evenly. Sprinkle additional chocolate chips on top of each muffin if desired.
07 -
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in the pan for several minutes before transferring to a wire rack.
# Notes:
01 -
Use fresh spinach rather than frozen, as frozen spinach has a stronger flavor and excess moisture that can affect the texture.
02 -
Store muffins in an airtight container in the refrigerator for up to 5 days, or at room temperature for up to 3 days.
03 -
These muffins can be frozen for up to 3 months in a freezer-safe container.
04 -
Consider additional mix-ins such as coconut, chopped nuts, or dried fruit for variety.
05 -
Serve with a drizzle of peanut butter or almond butter for extra flavor and protein.