Description
Moist chocolate muffins made with spinach, banana, cocoa powder, and chocolate chips. A delicious hidden veggie breakfast or snack the whole family will love.
Ingredients
Scale
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk
- 1 large egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup full-fat Greek yogurt
- 3 tablespoons oil
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 2/3 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Blend bananas, spinach, and milk until mostly smooth.
- Transfer mixture to a bowl and stir in egg.
- Add sugar, vanilla, oil, and Greek yogurt and mix well.
- Combine flour, baking soda, cocoa powder, and sea salt in a separate bowl.
- Fold dry ingredients into wet ingredients.
- Stir in chocolate chips.
- Divide batter among 12 lined muffin cups.
- Top with extra chocolate chips if desired.
- Bake for 18 to 22 minutes until a toothpick comes out clean.
- Cool for several minutes before serving.
Notes
- Use fresh spinach instead of frozen spinach.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months in a freezer-safe container.
- Optional add-ins include nuts, coconut, raisins, or dried fruit.
- Serve with peanut butter or almond butter if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 15
- Sodium: 159
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 4
- Cholesterol: 15