Spinach Chocolate Muffins

Spinach chocolate muffin with a bite taken out of it on a counter.

These decadent double chocolate muffins are made with blended spinach, banana, Greek yogurt, whole wheat flour, and other wholesome ingredients. They're a healthier option for a snack or treat with hidden veg that both kids and adults will love!

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 171kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.
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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.

Nutrition