Description
Delightful muffins that combine chocolatey goodness with nutritious spinach for a cozy treat.
Ingredients
Scale
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular)
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup Greek yogurt (full fat)
- 3 tablespoons oil
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ⅔ cup cocoa powder
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to a warm 350°F (180°C).
- Combine the milk, ripe bananas, and baby spinach in a high-powered blender and blend until mostly smooth.
- Pour the blended mixture into a large mixing bowl and add the egg.
- Stir gently to lightly whisk the egg into the mix.
- Add the sugar, vanilla, oil, and Greek yogurt, stirring until combined and creamy.
- Whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder in a separate small bowl.
- Gradually add the dry mixture to the wet ingredients, folding them together until just combined.
- Stir in the dark chocolate chips, saving a few for topping your muffins.
- Line a 12-muffin pan with muffin liners and spoon the batter into each liner, filling about 3/4 full.
- Bake in your preheated oven for about 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins freeze beautifully, allowing for easy snacks any time.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg