Why You’ll Love This Recipe
These Chocolate Spinach Muffins are the ultimate sneaky treat! Rich, moist, and chocolatey, you’d never guess they’re packed with nutrient-rich spinach. Perfect for picky eaters, they make a wholesome snack, breakfast-on-the-go, or even a guilt-free dessert. You’ll love them because they’re quick, freezer-friendly, and kid-approved.
Ingredients
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2 cups fresh spinach (about 60g, lightly packed)
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2 large eggs
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½ cup plain Greek yogurt (or regular yogurt)
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½ cup milk (dairy or plant-based)
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⅓ cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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½ cup honey or maple syrup (or sugar)
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1 ½ cups all-purpose flour (or whole wheat flour)
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup chocolate chips (optional but recommended)
Directions
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Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
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In a blender, combine spinach, eggs, yogurt, milk, oil, vanilla, and honey/maple syrup. Blend until completely smooth.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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Pour the spinach mixture into the dry ingredients and stir until just combined. Do not overmix.
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Fold in chocolate chips.
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Divide the batter evenly into the muffin cups (about ¾ full).
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 5 minutes before transferring to a wire rack.
Servings & Timing
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Servings: 12 muffins
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Dairy-free: Use almond milk and coconut yogurt.
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Gluten-free: Swap flour with a 1:1 gluten-free baking blend.
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Extra sweetness: Add ¼ cup more honey or stir in white chocolate chips.
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Hidden veggie boost: Add ½ cup grated zucchini or carrot along with the spinach.
Storage & Reheating
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Store muffins in an airtight container at room temperature for 2 days or in the fridge up to 5 days.
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Freeze in a zip-top bag for up to 3 months. Thaw overnight or microwave for 20–30 seconds.
FAQs
Q: Will the muffins taste like spinach?
A: Not at all! The cocoa and chocolate completely mask the flavor.
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before blending.
Q: Can I make mini muffins?
A: Absolutely — bake for about 12–14 minutes instead.
Conclusion
These Chocolate Spinach Muffins are proof that healthy and delicious can go hand in hand. Packed with hidden greens yet irresistibly rich and chocolatey, they’re perfect for breakfast, snacks, or lunchbox treats. Make a batch today and enjoy a sweet treat you can feel good about!
These Chocolate Spinach Muffins are a sneaky, kid-friendly way to pack in greens without sacrificing flavor. Moist, rich, and chocolatey, they make a healthy snack or breakfast treat. Perfect for picky eaters who would never guess they’re full of spinach!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Wet Ingredients:
- 2 cups fresh spinach (tightly packed)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- Dry Ingredients:
- 1 1/4 cups all-purpose flour (or whole wheat)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a blender, combine spinach, eggs, honey, yogurt, oil, and vanilla. Blend until completely smooth and green.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the spinach mixture into the dry ingredients. Stir gently until just combined (don’t overmix).
- Fold in chocolate chips if using.
- Divide batter evenly into the muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.
Notes
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
- Freeze for up to 2 months—just thaw and reheat before serving.
- Substitute Greek yogurt with mashed banana or applesauce for a dairy-free option.
- Kids won’t taste the spinach, but you can also add a handful of oats for extra fiber.
