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Chocolate Spinach Muffins

These muffins are made by blending ripe bananas, fresh spinach, cocoa powder, and other basic ingredients to create a moist, tender crumb. They feature a speckled appearance from the greens and a rich chocolate aroma, with a soft texture that remains moist for days. The recipe involves mixing, folding, and baking until lightly browned and fluffy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup cocoa powder unsweetened
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips optional

Equipment

  • Mixing bowl
  • Rubber spatula
  • Muffin tin
  • Paper muffin liners or non-stick spray

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add the chopped spinach and stir until well integrated, creating a vibrant, green-tinged mixture.
  3. Whisk in the vegetable oil, vanilla extract, and granulated sugar until the mixture is smooth and slightly frothy.
  4. Sift together the cocoa powder, flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution.
  5. Gradually fold the dry mixture into the banana-spinach mixture using a rubber spatula, just until combined. Avoid overmixing to keep the muffins tender.
  6. Stir in the mini chocolate chips if you like a chocolaty surprise inside each muffin.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
  8. Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  10. Once cooled, enjoy these moist, tender muffins with a hint of cocoa and a touch of greens that add a fun visual flair.

Notes

Storage: Keep muffins in an airtight container for up to 3 days. They can also be frozen for longer storage.