These spinach chocolate muffins are fluffy, full of chocolate flavor and are incredibly good for you. They’re toddler and kid friendly and a quick muffin to whip up when you’re short on time.
These muffins are one of my favorites to make because of their texture and flavor! You would never know there is spinach in them and they are full of protein! You can put mini chocolate chips in them to make them gooey and delicious; but my daughter and I like them without the chocolate chips just as much! They serve as the perfect healthy sweet snack and they could not be more easy to make.
You start by blending up all the wet ingredients in a blender. Depending on how strong of a blender you have, you can even add in the dry ingredients and blend using the same blender; I love less dishes! Otherwise, you can pour the mixed wet ingredients into a bowl and stir in the dry. Fold in chocolate chips if you want before you pour into a muffin pan to bake!
I love how portable these muffins are – I love to take them with us on the go or pack up for a picnic. They’re also extremely freezer friendly. They don’t have to just serve as a snack or a treat, they’re perfect for a quick breakfast whether it’s at home or on the go! I hope you love this recipe as much as my family and I do!
Ingredients
You will need Plain Whole Fat Greek Yogurt – I personally haven’t used any other yogurt in these, Fresh Spinach, Eggs, Coconut Oil – you can also use butter, Maple Syrup – honey is ok, Vanilla Extract, Whole Wheat Flour – all purpose is fine, Unsweetened Cocoa Powder, Baking Powder, Baking Soda, Salt and Mini Chocolate Chips (optional).
These are my favorite silicone muffin pans that I use for this recipe: Silicone Muffin Pans. They’re from Amazon and I love them because you can pop the muffins right out after baking!
For Littles
These muffins are perfect to make for littles because of how healthy and delicious they are. I am always trying to sneak veggies into my daughter’s food, and this recipe fits the bill. I also love how full of protein these are for our growing little ones! You can serve these to your littles 9 months +! Although if you use honey on place of the maple syrup you cannot serve to your little under 12 months of age.
How To
Blend all the wet ingredients up in a blender until smooth. Add in the dry and blend. (If you don’t have a blender, pour the wet ingredients into a bowl and then add in the dry and mix. Add in chocolate chips if you desire and mix!
Pour into a greased mini muffin pan and bake at 375 for 15 minutes.
Enjoy!:)
Spinach Chocolate Muffins
Ingredients
- 1 cup plain whole fat Greek yogurt
- 2 cups spinach
- 2 eggs
- 1/4 cup melted coconut oil (or butter)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 375 and grease your muffin pan with nonstick olive oil spray. Set aside.
- In a blender (or food processor), blend up the yogurt, spinach, eggs, coconut oil, maple syrup and vanilla extract until smooth
- If you have a high-speed blender or are using a food processor, pour in the flour, unsweetened cocoa powder, baking powder, baking soda and salt. Blend in the processor until just combined (don’t over-mix). If you don’t have a high-speed blender or are not a using a food processor, simply pour the wet mixture into a big bowl and then add in the dry ingredients from there.
- If you are using the mini chocolate chips, using a rubber spatula, fold the chocolate chips into the batter. Or you can wait and sprinkle the chocolate chips on top of the muffins once you have scooped them out.
- Using a 2 tablespoon cookie scoop or large spoon, scoop the batter into the mini muffin pan until all the batter is evenly distributed,
- Bake at 375 for 15 minutes. Leave in the mini muffin pan for at least 10 minutes. Then you can pop them out to let cool the rest of the way.
- You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)
Thank you for the simple recipe- just scrolled through 20 different versions with bananas, avocado,etc- trying this now!
I’m so glad! Yes I prefer to make baked goods without anything extra to add in if possible. Let me know how they turn out!:)
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