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