Why You’ll Love This Recipe

These Chocolate Spinach Muffins are not only delicious, but they’re also a sneaky way to add a little extra nutrition to your day. The spinach blends seamlessly into the muffin batter, leaving behind no trace of its flavor—just a moist, soft, and decadent muffin. Whether you need a quick snack, a breakfast treat, or a healthier dessert, these muffins fit the bill. Plus, the use of whole wheat flour adds fiber, making them a little lighter than your average chocolate muffin.

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup fresh spinach, blended until smooth
½ cup chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease the cups.
Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Combine sugars: In a separate bowl, mix the granulated sugar and brown sugar until they are well blended.
Mix wet ingredients: In another bowl, whisk together the vegetable oil, eggs, vanilla extract, milk, and blended spinach until smooth and well incorporated.
Combine mixtures: Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix, as this can make the muffins dense.
Add chocolate chips: If desired, gently fold in the chocolate chips for an extra chocolatey touch.
Scoop batter: Using a spoon or ice cream scoop, carefully scoop the batter into the prepared muffin pan, filling each cup about ¾ full.
Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes

Variations

Add nuts: Add a handful of chopped walnuts, almonds, or pecans to the batter for extra crunch and flavor.
Vegan option: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use plant-based milk to make these muffins vegan-friendly.
Gluten-free: For a gluten-free version, substitute the flours with a gluten-free flour blend, making sure it contains xanthan gum for proper structure.
Minty chocolate: Add 1-2 teaspoons of mint extract to the batter for a fresh minty flavor that complements the chocolate.

Storage/Reheating

Storing: Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to 5 days.
Freezing: These muffins freeze well! Place them in a freezer-safe container or bag and freeze for up to 3 months. To reheat, simply microwave for 20-30 seconds or let them thaw at room temperature.

FAQs

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw it, drain any excess water, and then blend it until smooth before adding it to the batter.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. If the toothpick comes out with wet batter, bake for a few more minutes.

Can I make these muffins without the chocolate chips?

Absolutely! You can skip the chocolate chips if you want a lighter muffin or add a handful of dried fruit, such as raisins or cranberries, for a different twist.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the sugar by 2-4 tablespoons, or use a sweeter variety of cocoa powder.

Can I use other types of flour?

You can substitute part or all of the all-purpose flour with almond flour, oat flour, or spelt flour for different textures, but the recipe may need some adjustments to maintain the consistency.

How do I prevent the spinach from being visible in the muffins?

Blending the spinach until smooth will help ensure that the color is evenly distributed throughout the muffin, so you won’t notice the spinach as much. It helps add moisture without affecting the taste!

Conclusion

These Chocolate Spinach Muffins are the perfect way to sneak in some veggies while satisfying your chocolate cravings. With their rich chocolate flavor, moist texture, and the hidden goodness of spinach, they’re a great option for a healthy-ish treat that doesn’t compromise on taste. Whether you’re looking for a fun snack, a nutritious breakfast, or a sweet indulgence, these muffins are sure to become a favorite in your kitchen!

Chocolate Spinach Muffins: An Amazing Ultimate Recipe

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Chocolate Spinach Muffins are a delightful treat combining rich chocolate flavor and nutritious spinach, creating a moist, decadent muffin. A perfect way to sneak in veggies without compromising on taste, these muffins are perfect for breakfast, snacks, or dessert.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 12 muffins
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease the cups.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, mix the granulated sugar and brown sugar until fully blended.
In another bowl, whisk together the vegetable oil, eggs, vanilla extract, milk, and blended spinach until smooth.
Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix.
If desired, fold in the chocolate chips.
Scoop the batter into the muffin pan, filling each cup about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk.

Frozen spinach can be used; just ensure it’s thawed, drained, and blended until smooth.

These muffins freeze well for up to 3 months. Reheat by microwaving for 20-30 seconds or letting them thaw at room temperature.

If you want the muffins sweeter, you can add 2-4 extra tablespoons of sugar or use sweeter cocoa powder.