These drool-worthy spinach chocolate muffins are a decadent and moist, better-for-you treat for both kids and adults! Made with the help of the blender, they’re loaded with spinach and primarily get their sweetness from bananas. Plus, this healthy recipe includes other nutritious ingredients like olive oil, Greek yogurt, and whole wheat flour — a great way to incorporate hidden veg into a chocolate treat!
Back to school season is here, and maybe you’re looking for some good snacks to pack in your kids’ lunchboxes! Lucky for you, these healthy spinach chocolate muffins are perfect for satisfying a sweet tooth without causing too much of an afternoon sugar crash. (If you’re not a big chocolate fan, check out the Spinach Banana Muffins for a different twist.)
They’re loaded with fiber from blended spinach and bananas, plus whole wheat flour, and have more oomph and staying power than a typical muffin. This makes them a great option to fuel busy mornings or afternoons, especially after school sports and activities.
But don’t think these are just for kids! I make them on the regular for myself and love enjoying one when I want a sweet treat that’s not overly decadent. And did I mention they freeze like a dream? What are you waiting for?! Let’s get baking!
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Ingredients and Substitutions
- Spinach: This recipe is a great way to use up that container of baby spinach in the back of your fridge that you bought a week ago! Spinach works best in this recipe, but you could try kale or do half kale/half spinach. Keep in mind that kale and other darker greens like chard will have a stronger taste and may make the muffins taste a little bitter.
- Bananas: Use very ripe bananas (ideally those with brown spots) for best results. You can try unsweetened applesauce as a substitute, but I don’t think the muffins will turn out as sweet. Of course, that’s fine if that’s what you like!
- Eggs: If you need your chocolate spinach muffins to be egg-free, try chia or flax “eggs.” To make 2 flax “eggs,” stir together 2 tablespoons of milled flaxseed with 5 tablespoons of water. For 2 chia “eggs,” combine 2 tablespoons of chia seeds with 6 tablespoons of water. Let it sit and thicken for a few minutes before adding to the recipe.
- Maple syrup: Substitute more mashed bananas or unsweetened applesauce if you don’t want to use maple syrup. You can also sub honey.
- Extra virgin olive oil: Swap in avocado oil or melted butter if that’s what you have.
- Plain Greek yogurt: I like to use full fat Greek yogurt, but any variety will work. Sub sour cream if that’s what you have.
- Vanilla extract
- Whole wheat flour: I suspect this recipe would also work with all purpose flour or a 1:1 gluten free flour.
- Cocoa powder: Use unsweetened cocoa powder (natural, not Dutch-process). I often use the Equal Exchange baking cocoa. You can substitute cacoa powder, but it may contribute a more robust chocolate taste.
- Baking soda, baking powder, salt
- Chocolate chips: I like to use semi-sweet.
Instructions
The full recipe card for spinach chocolate muffins is at the bottom of the post. Here’s a preview of the steps with helpful photos and tips.
Combine all of the wet ingredients for the recipe in a blender. Blend until smooth. The batter will resemble a green smoothie.
If your blender is big enough, add the dry ingredients and gently blend to combine. If it’s not that big, combine the dry ingredients in a large mixing bowl. Pour the blended wet ingredients into the bowl, and gently mix with a spatula. The batter will resemble chocolate pudding.
Fold in the chocolate chips. Pour or scoop the batter into a muffin tray. I love to use silicone muffin trays to prevent sticking.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 28 to 32 minutes at 350 degrees F/177 degrees C.
No Blender
If you don’t have or don’t want to use a blender for this recipe, you can definitely still make it! Finely chop the spinach and mash the bananas by hand. Then, combine them with the other wet ingredients in a large bowl and stir in the combined dry ingredients. Finally, fold in the chocolate chips.
Storage
Spinach chocolate muffins will keep best when stored in an airtight container in the refrigerator for up to 5 days. You can also store them at room temperature, but they may spoil more quickly and/or could get sticky because of the bananas.
To freeze these muffins, let them cool completely. Wrap each one in plastic wrap or parchment paper. Transfer to a freezer bag or container, such as a Stasher bag. Freeze for up to 6 months. To thaw, unwrap the muffins, place on microwave-safe plate, and heat in 20-second increments until warmed through to your liking.
More Veggie Desserts
Love these hidden veg spinach chocolate muffins? Check out some other great ways to incorporate vegetables into healthier desserts:
📖 Recipe
Spinach Chocolate Muffins
Ingredients
- 3 medium bananas - about 1 cup mashed; use very ripe ones with brown spots for best results
- 2 cups packed baby spinach
- 2 eggs
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil - or avocado oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ⅓ to ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F/177 degrees C. Use a silicone muffin tray or silicone muffins liners if available. If not, line a muffin tray with liners and then spray or grease them to prevent sticking.
- In a high-powered blender, combine the bananas, spinach, eggs, maple syrup, olive oil, Greek yogurt, and vanilla. Blend on medium speed for about a minute until well combined. It should resemble a green smoothie.
- If your blender is large, you can now add the dry ingredients (whole wheat flour, baking soda and powder, salt, and cocoa powder) and blend on medium speed until just combined. You don't want to over-mix the batter. It should resemble chocolate pudding and have a similar texture.If you do not have a large blender, simply combine the dry ingredients in a large mixing bowl. Pour the blended ingredients into the bowl, and gently stir with a rubber spatula until just combined. The recipe works well using either method. However, mixing the dry and blended ingredients by hand is a good way to prevent over-mixing, which can sometimes cause muffins to fall in while baking.
- Fold in the chocolate chips with a rubber spatula. Reserve some to press into the tops of the muffins before baking if desired.
- Pour or scoop (using a ¼-cup measuring cup) the batter into the prepared muffin tray.
- Bake for 28 to 32 minutes until a toothpick inserted in the center of a muffin in the middle of the tray comes out clean. Keep in mind that you may hit a chocolate chip with the toothpick, which could make it seem like the muffins aren't done. If you think you hit one, test a clean toothpick in another part of the muffin to see if it comes out clean.
- Let the muffins cool for 5 to 10 minutes in the pan before removing. Enjoy warm or after they cool a little longer.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you don’t have a blender, you can absolutely still make the recipe by hand! Just chop the spinach very finely and mash the bananas with a fork. Combine these with the rest of the wet ingredients and whisk together. Add the dry ingredients, stir until just combined, then fold in the chocolate chips.
- These muffins keep best in an airtight container in the refrigerator for up to 5 days. They will spoil more quickly or get sticky from the bananas if you leave them at room temperature.
- To freeze the muffins, let them cool completely. Wrap each one in plastic wrap or parchment paper. Transfer to a freezer bag or container. Store for up to 6 months.
- To thaw or reheat, unwrap the muffin (if wrapped), place on a microwave-safe plate, and heat in 20-second intervals in the microwave until warmed to your liking.
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