Spinach Chocolate Muffins (Print Version)
# Ingredients:
→ Batter Base
01 -
3 extra-soft bananas
02 -
2 big handfuls of fresh baby spinach
03 -
3 tablespoons milk (use plant-based or regular)
04 -
1 large egg
05 -
Half a cup of sugar
06 -
One teaspoon pure vanilla
07 -
Half a cup of creamy Greek yogurt (full-fat)
08 -
3 tablespoons of any cooking oil
→ Dry Ingredients
09 -
1 cup whole wheat flour (white)
10 -
A teaspoon of baking soda
11 -
Two-thirds cup of cocoa powder
12 -
A pinch (¼ teaspoon) of sea salt
→ Mix-ins
13 -
Half a cup of dark chocolate chips, with extra to sprinkle on top if you want
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it get hot.
02 -
Toss spinach, bananas, and milk into a blender. Blend until almost smooth (tiny bits are fine). Pour this into a big bowl.
03 -
Crack the egg into the bowl and lightly whisk it into the mix. Stir in yogurt, sugar, oil, and vanilla until it's all blended nicely.
04 -
In another bowl, whisk cocoa, flour, salt, and baking soda together until it looks even.
05 -
Slowly add the dry mix into the wet bowl. Stir gently until they're just combined. Throw in the chocolate chips, saving a few for topping, if you want.
06 -
Line up a 12-slot muffin tin with baking cups and split the batter between them. Scatter extra chocolate chips on top if you'd like.
07 -
Pop the muffin tray into the oven for 18-22 minutes. Check if they're done by poking with a toothpick—it should come out clean.
08 -
Let the muffins sit in the pan for a bit. Then move them to a cooling rack to finish cooling off.
# Notes:
01 -
Stick to fresh spinach—using frozen can make the muffins soggy and overpower the flavor.
02 -
Put muffins in an airtight box. They last about 3 days at room temp or 5 days in the fridge.
03 -
Freeze them for up to 3 months. Use a container safe for freezers.
04 -
Try mixing in some extras like dried fruit, coconut, or chopped nuts to switch things up.
05 -
Add a swipe of almond or peanut butter before eating for a tasty boost.