Chocolate Spinach Muffins (Print Version)
# Ingredients:
01 -
3 very ripe bananas
02 -
2 large handfuls baby spinach
03 -
3 tablespoons milk (almond milk or regular)
04 -
1 egg
05 -
1/2 cup sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup full-fat Greek yogurt
08 -
3 tablespoons oil
09 -
1 cup white whole wheat flour
10 -
1 teaspoon baking soda
11 -
2/3 cup cocoa powder
12 -
1/4 teaspoon sea salt
13 -
1/2 cup dark chocolate chips
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Combine milk, bananas, and spinach in a high-powered blender and blend until mostly smooth. Transfer the mixture to a large mixing bowl.
03 -
Add the egg to the blended mixture and lightly whisk. Stir in sugar, vanilla extract, oil, and Greek yogurt until combined.
04 -
In a small bowl, combine flour, baking soda, sea salt, and cocoa powder. Stir to combine.
05 -
Slowly add the dry ingredient mixture to the wet ingredients and fold together. Stir in chocolate chips, reserving a few for topping if desired.
06 -
Line a 12-count muffin pan with muffin liners. Spoon the batter into each liner and top with additional chocolate chips if desired.
07 -
Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
08 -
Allow muffins to cool for several minutes before serving.
# Notes:
01 -
Use fresh spinach, as frozen spinach is not ideal due to its stronger flavor and excess liquid.
02 -
Store muffins in the refrigerator in an airtight container for up to 5 days. At room temperature, they last about 3 days. Freeze for up to 3 months in a freezer-safe container.
03 -
Optional add-ins include coconut, chopped nuts, raisins, or dried fruit. Serve muffins with a drizzle of peanut butter or almond butter on top.