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Spinach Chocolate Muffins

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, For Kids, For Toddlers, Healthy, Recipes, Snacks, Sweets
Servings 12 servings

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!:)