Name: Chocolate Spinach Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups Fresh or frozen spinach (If using frozen, thaw and squeeze well.); 1 large Ripe banana (The riper, the better for sweetness.); 1/3 cup Maple syrup or honey (Adjust sweetness based on preference.); 1/2 cup Greek yogurt (Plain yogurt recommended for the best texture.); 1/2 cup Milk (Almond milk or any milk of choice.); 1/3 cup Oil (Use olive, avocado, or melted coconut oil.); 1 cup Flour (Whole wheat for hearty muffins, or all-purpose for lighter muffins.); 1/2 cup Unsweetened cocoa powder (Use good quality cocoa for best flavor.); 1 teaspoon Baking powder (Ensure freshness for best results.); 1/2 teaspoon Baking soda (Ensure freshness for best results.); 1/2 teaspoon Salt (Enhances the chocolate flavor.); 1 cup Dark chocolate chips (Mini or regular, based on preference.); 1 teaspoon Vanilla extract (For added flavor.)

Description

These Decadent Chocolate Spinach Muffins are rich, moist, and kid-friendly with no trace of spinach flavor, making them a perfect treat for breakfast or snacks.

Ingredients

For the muffin base

2 cups Fresh or frozen spinach (If using frozen, thaw and squeeze well.)
1 large Ripe banana (The riper, the better for sweetness.)
1/3 cup Maple syrup or honey (Adjust sweetness based on preference.)
1/2 cup Greek yogurt (Plain yogurt recommended for the best texture.)
1/2 cup Milk (Almond milk or any milk of choice.)
1/3 cup Oil (Use olive, avocado, or melted coconut oil.)
1 cup Flour (Whole wheat for hearty muffins, or all-purpose for lighter muffins.)
1/2 cup Unsweetened cocoa powder (Use good quality cocoa for best flavor.)
1 teaspoon Baking powder (Ensure freshness for best results.)
1/2 teaspoon Baking soda (Ensure freshness for best results.)
1/2 teaspoon Salt (Enhances the chocolate flavor.)
1 cup Dark chocolate chips (Mini or regular, based on preference.)
1 teaspoon Vanilla extract (For added flavor.)

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Instructions

Preparation

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it.
In a blender, combine the spinach, banana, yogurt, milk, oil, maple syrup or honey, and vanilla extract. Blend until completely smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Pour the blended wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the chocolate chips until evenly distributed.

Baking

Divide the batter evenly among the muffin cups and sprinkle a few extra chocolate chips on top if desired.
Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
Let muffins cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Don’t skip squeezing the thawed spinach to remove excess moisture. For variations, consider adding extra cocoa for double chocolate or a peanut butter swirl.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American