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This chocolate spinach muffin recipe transforms ordinary breakfast into a nutritious treat that secretly packs vegetables into every bite. The rich chocolate flavor completely masks the spinach, making these muffins perfect for picky eaters while delivering wholesome ingredients in a delicious package.
I first made these when desperately trying to get my children to eat more vegetables. Now they request these "chocolate muffins" regularly, completely unaware of the nutritional powerhouse hiding inside.
Ingredients
- Ripe bananas: Provide natural sweetness and moisture while reducing the need for excess sugar
- Baby spinach: Delivers nutrients without affecting flavor when blended properly
- Milk: Helps create the perfect batter consistency
- Egg: Works as a binding agent for structure
- Sugar: Balances the cocoa bitterness just enough
- Vanilla extract: Enhances the chocolate flavor
- Greek yogurt: Adds protein and creates tender texture
- Oil: Ensures muffins stay moist for days
- White whole wheat flour: Offers whole grain benefits with a lighter texture
- Baking soda: Provides the perfect rise
- Cocoa powder: Delivers rich chocolate flavor while hiding the green color
- Sea salt: Enhances all flavors especially the chocolate
- Dark chocolate chips: Create melty chocolate pockets throughout
Step-by-Step Instructions
- Create the green base:
- Blend the bananas, spinach and milk until smooth. This crucial step ensures no visible spinach pieces remain. Use very ripe bananas with brown spots for maximum sweetness and easier blending. Transfer this vibrant green mixture to your mixing bowl.
- Combine wet ingredients:
- Add the egg and lightly whisk before incorporating sugar, vanilla, oil and yogurt. The yogurt adds moisture while reducing the need for excess oil. Stir until just combined but not overmixed.
- Prepare dry ingredients:
- In a separate bowl, whisk together flour, baking soda, salt and cocoa powder. The cocoa powder completely transforms the green mixture into a deep chocolate color. Sifting these ingredients removes any lumps for perfectly textured muffins.
- Create the batter:
- Gradually fold the dry ingredients into wet ingredients using a gentle hand. Overmixing will develop gluten and create tough muffins. Stop mixing when just combined with a few streaks of flour remaining. Fold in chocolate chips, reserving some for topping.
- Bake to perfection:
- Fill muffin liners about three quarters full to allow room for rising. Top with extra chocolate chips for a more decadent appearance. Bake at 350°F for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
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The cocoa powder is my secret weapon in this recipe. Not only does it provide that rich chocolate flavor kids love, but it completely masks the green color from the spinach. I once served these at a playdate without mentioning the spinach and watched as even the pickiest children devoured them with absolutely no suspicion.
Spinach Selection Tips
Always use fresh baby spinach for these muffins. Baby spinach has a milder flavor than mature spinach, making it perfect for hiding in baked goods. Wash and thoroughly dry the spinach before blending to avoid excess moisture in your batter. Pre washed spinach works perfectly and saves time in preparation.
Storage And Freezing
These muffins stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual muffins in plastic wrap then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen for 30 seconds for a quick breakfast option.
Nutritional Boosters
While already nutrient dense, these muffins can be further enhanced with optional add ins. Consider adding a tablespoon of ground flaxseed or chia seeds for omega 3 fatty acids. A scoop of protein powder can increase the protein content, making these more satisfying. For more antioxidants, try adding a handful of blueberries or raspberries to the batter before baking.
Frequently Asked Questions
- → Can I use frozen spinach for this recipe?
It's best to use fresh spinach as frozen spinach has a stronger flavor and excess liquid that can affect the muffins' texture.
- → How should I store these muffins?
Store them in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- → What are some additional mix-ins for these muffins?
Consider adding coconut, chopped nuts, raisins, or dried fruit. They're also great served with a drizzle of peanut or almond butter.
- → Can I substitute regular flour for white whole wheat flour?
Yes, regular all-purpose flour can be used as a substitute without significantly altering the texture or flavor.
- → How do I know when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean, they're ready to come out of the oven.