Description
These Chocolate Spinach Muffins are a delicious, moist, and kid-approved treat that cleverly incorporates fresh spinach for extra nutrients without sacrificing flavor. With rich cocoa and optional chocolate chips, these muffins offer a perfect balance of indulgence and health, featuring a soft texture and a vibrant, green-tinged batter that bakes into a chocolatey delight.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (150g) granulated sugar or coconut sugar
Wet Ingredients:
- 1 cup (240ml) milk (dairy or plant-based)
- ½ cup (120ml) neutral oil (vegetable or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
Spinach & Add-ins:
- 1 cup packed fresh spinach
- ½ cup (90g) chocolate chips (optional but recommended)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Blend the Spinach: In a blender, combine the milk and fresh spinach. Blend thoroughly until the mixture is completely smooth and bright green with no visible bits of spinach remaining.
- Mix Wet Ingredients: To the blender with the spinach milk, add the neutral oil, eggs, vanilla extract, and sugar. Blend again until all the ingredients are smooth and fully incorporated.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and cocoa.
- Combine Wet & Dry: Pour the blended wet mixture into the bowl with dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing to maintain a tender crumb. Carefully fold in the optional chocolate chips to distribute evenly.
- Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and preserves texture.
Notes
- Use either dairy or plant-based milk depending on dietary preference.
- Substitute coconut sugar for granulated sugar for a different flavor and a less refined option.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Chocolate chips are optional but highly recommended to enhance the chocolate flavor.
- Store muffins in an airtight container at room temperature for 2–3 days, refrigerate up to 5 days, or freeze for up to 3 months.
- Spinach adds moisture and nutrients without impacting taste or appearance significantly when blended well.
