Description
These Chocolate Spinach Muffins are moist, flavorful, and kid-approved, cleverly hiding nutritious spinach in a rich chocolate treat. Perfect for breakfast, snacks, or dessert, these muffins blend the goodness of spinach with the indulgence of cocoa and chocolate chips, offering a guilt-free way to enjoy a classic favorite.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (150g) granulated sugar (or coconut sugar)
Wet Ingredients:
- 1 cup (240ml) milk (dairy or plant-based)
- ½ cup (120ml) neutral oil (vegetable or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
Spinach & Add-ins:
- 1 cup (packed) fresh spinach
- ½ cup (90g) chocolate chips (optional but recommended!)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Blend the Spinach: Place the milk and fresh spinach in a blender and blend until the mixture is completely smooth and bright green, ensuring there are no visible spinach bits.
- Mix Wet Ingredients: To the blender, add the neutral oil, eggs, vanilla extract, and sugar. Blend again until the mixture becomes smooth and well combined.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet & Dry: Pour the blended wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to maintain tender muffins. Fold in the chocolate chips evenly.
- Bake: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a dairy-free option, use plant-based milk such as almond or oat milk.
- Substitute coconut sugar for granulated sugar to add a subtle caramel flavor and keep the recipe refined-sugar-free.
- Chocolate chips are optional but recommended for extra bursts of chocolate flavor.
- Do not overmix the batter to avoid dense muffins; a few lumps are fine.
- Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
