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Chocolate Spinach Muffins – Moist Chocolate Muffins with Hidden Veggies

Chocolate Spinach Muffins: close-up of a moist chocolate muffin with chocolate chips, hiding spinach for a nutritious twist — great for Healthy Toddler Snack Ideas.
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A sneaky, wholesome muffin that hides leafy greens in a rich chocolate batter — Chocolate Spinach Muffins bake up moist, chocolatey, and perfect for grab-and-go breakfasts or kid-friendly snacks. Prep in about 10 minutes, bake, and enjoy a batch you can stash in the fridge or freezer.

Ingredients

Scale
  • 3 very ripe bananas
  • 2 large handfuls fresh baby spinach
  • 3 tablespoons milk (dairy or unsweetened almond milk)
  • 1 large egg
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt (full fat or regular)
  • 3 tablespoons neutral oil (canola, vegetable, etc.)
  • 1 cup white whole wheat flour (or all-purpose)
  • 1 teaspoon baking soda
  • ⅔ cup cocoa powder
  • ¼ teaspoon sea salt (or table salt)
  • ½ cup dark chocolate chips (plus extra for topping, optional)

Instructions

  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a high-speed blender, combine the bananas, baby spinach, and milk. Blend until smooth — a couple of tiny flecks are okay. Pour this green chocolate base into a large mixing bowl.

  3. Add the egg to the blended mixture and whisk briefly to combine. Stir in the sugar, vanilla, Greek yogurt, and oil until the wet mix looks homogeneous.

  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  5. Gradually fold the dry ingredients into the wet mixture. Stir just until the flour disappears — avoid vigorous mixing. Fold in most of the chocolate chips, reserving a few to sprinkle on top.

  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Scatter remaining chocolate chips on the tops if you like.

  7. Bake for 18–22 minutes, or until a skewer inserted into a muffin’s center comes out with a few moist crumbs (not raw batter).

  8. Let the muffins rest in the pan for 5–10 minutes, then transfer to a wire rack to cool further before serving.

Notes

  • Helpful notes & tips
    • Use fresh spinach. Avoid frozen spinach here — it adds extra water and a greener, leafier taste.
    • Ripe bananas = better muffins. The darker the banana skin, the more natural sweetness and moisture it brings.
    • Don’t overmix. Stir until just combined for a tender crumb.
    • Cocoa choice. Darker Dutch-process cocoa will deepen chocolate flavor and better conceal any green tint.
    • Test your leavener. Old baking soda can produce flat muffins — replace if it’s been a while.
  • Storage
    • Room temperature: Store in an airtight container for up to 3 days.
    • Refrigerator: Keep in a sealed container for up to 5 days.
    • Freezer: Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temp or warm briefly in the microwave.
  • Variations & serving ideas
    • Stir in chopped nuts, shredded coconut, or dried fruit for texture.
    • Make them banana-forward by adding an extra banana for a Chocolate Spinach Banana Muffin twist.
    • Split and toast a muffin for a crisp edge and gooey interior, or spread with peanut butter for extra protein.
    • Omit chips for a slightly less sweet, more kid-friendly snack — or add a handful more for serious chocolate vibes.

Nutrition

Find it online: https://irmacooks.com/chocolate-spinach-muffins/