Can I use frozen spinach in Chocolate Spinach Muffins?

While fresh baby spinach is preferred for its texture, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the batter. This will help to keep the muffins from becoming too watery.

How can I make these muffins gluten-free?

To make Chocolate Spinach Muffins gluten-free, simply substitute the white whole wheat flour with a gluten-free flour blend. Just ensure it is a one-to-one replacement for best results.

Can I replace the sugar in this recipe?

Yes, you can replace sugar with alternatives like honey, maple syrup, or even coconut sugar in a similar quantity. Keep in mind that this may alter the liquid ratio slightly.

What other add-ins can I include?

You can personalize these muffins by adding nuts, seeds, or different types of chocolate chips. Dried fruits like raisins or cranberries can also create a new flavor profile.

How do I know when the muffins are done baking?

The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready.

Chocolate Spinach Muffins: Indulge in Sweet Nutrition

Ingredients

Scale

3 very ripe bananas
2 large handfuls baby spinach
3 tbsp milk (almond or regular)
1 egg
½ cup sugar
1 tsp vanilla extract
½ cup Greek yogurt (full fat)
3 tbsp oil
1 cup white whole wheat flour
1 tsp baking soda
⅔ cup cocoa powder
¼ tsp sea salt
½ cup dark chocolate chips

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Instructions

Preheat your oven to 350°F and line a 12-cup muffin pan with muffin liners.
Combine the milk, very ripe bananas, and baby spinach in a high-powered blender, blending until mostly smooth.
Transfer this mixture into a large mixing bowl and add the egg, stirring it to lightly whisk.
Add the sugar, vanilla extract, oil, and Greek yogurt to the bowl and stir until combined.
Whisk together the flour, baking soda, sea salt, and cocoa powder in a separate bowl.
Gradually add the dry ingredients to the wet mixture, gently folding until everything is just combined.
Stir in the dark chocolate chips, reserving a few for topping if desired.
Divide the batter among the muffin liners and sprinkle the reserved chocolate chips on top.
Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Notes

Use extra ripe bananas for enhanced sweetness. Let muffins cool for a few minutes in the pan to help maintain moisture.

Author: eleanor-quin
Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 8g
Sodium: 50mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg