Sneaky Spinach Chocolate Chocolate Chip Muffins

4.25 from 8 votes
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These muffins are dense, chocolatey, and 100% whole grain. The best part about these muffins is they are packed with superfood vitamins and minerals from hidden spinach that you can’t even taste! Love muffins? So do we! Check out more of our favorite healthy muffin recipes here! Sneaky Spinach Chocolate Chip Muffins on a plate

Eat More Vegetables

No matter what your eating habits are or what diet you follow, we can all agree that it is always a good idea to eat more veggies! Whether you are a fan of vegetables or not, these sneaky spinach chocolate chip muffins will are everyone’s favorite muffin! These little muffins are so chocolatey and moist! They are perfectly moist because of the pureed spinach in them and you can’t even taste the spinach! These muffins are perfect for a healthy breakfast, a delicious snack, or even for dessert.

How to Make Spinach Muffins

Prepare Ingredients.

One of the best pieces of advice I can give you when you are preparing to bake is to measure out and prepare all of the ingredients from the recipe before even starting! You can avoid measuring mistakes and if you are out of something you won’t realize it while you are in the middle of baking (we’ve all been there). Blend the oat flour, separate the eggs, and measure out all of your ingredients before moving on with the instructions in the recipe card!

Blend it.

One of the best parts of this recipe is that it is all mixed and blended in the blender! We recommend blending the greek yogurt and banana FIRST and then add the spinach and blend until smooth! You really want these three ingredients to blend until smooth. The spinach is added raw, so it’s important that all the pieces are blended! Why can’t you add all the wet ingredients in right away? We want to avoid over mixing the eggs! Sometimes when you over mix eggs, they cause your baked good to become firm! So blending the banana, greek, and spinach food is a way to avoid that. After you have blended all the wet, add the dry ingredients and pulse the blender until everything is combined!

Fill muffins.

These little spinach chocolate chip muffins are a bit more dense than other muffins because we use oat flour! Have no fear if they don’t turn out super fluffy, they taste AMAZING! We recommend using a cookie scooper to scoop the muffin batter into the muffin liners. It makes for a quick and easy process! After you fill the muffin liners, all that is left is baking! Keep an eye on the muffins. They should bake for about 20 minutes!

Storage.

After you have baked the muffins, let them cool completely before storing them! You have a couple of options when it comes to storing these bad boys!
  • Refrigerator- We do not recommend leaving these muffins out on the counter. Place them in a reusable air-tight bag or container and they will last in the fridge for up to 7 days!
  • Freezer- After letting the muffins cool completely, you can freeze these muffins for up to 3 months if you store them in an air-tight container!
Blended Spinach in a blender!  Ingredients in a blender

Ingredient Substitutions

There are usually a lot of ingredient questions when people make these muffins, so let’s chat about ingredients you can and can not substitute in this recipe! Banana- You can substitute mashed or pureed banana with applesauce, sweet potato puree, or butternut squash puree! Basically any sweet fruit or vegetable puree will work! Egg- You are more than welcome to use flax eggs in this recipe, but know that the muffins will be even more dense if you do! Greek yogurt- Sour cream is a great substitute for greek yogurt in baking! Coconut Oil- Any oil substitute will do if you are out of coconut oil! Ground Oat Flour- We do not recommend substituting the oat flour in this recipe! It is a pretty specific flour. However, if you don’t have oat flour remember you can just grind your own oats into flour! Coconut Sugar- Brown sugar is a great substitute for coconut sugar! Chocolate Chips- Not feeling the chocolate chips? Omit them or fold in your favorite dried fruit like cherries or craisins! Just keep in mind the chocolate chips are sweet and add sweetness to the recipe and if you omit them your muffins may not be as sweet. Spinach- Though spinach is the star of the show, feel free to try kale! Filling muffin cups with batter Finished chocolate chip muffins

Healthy Muffin Recipes

4.25 from 8 votes

Sneaky Spinach Chocolate Chocolate Chip Muffin Recipe

These muffins are dense, chocolatey, and 100% whole grain. The best part about these muffins is they are packed with superfood vitamins and minerals from hidden spinach that you can’t even taste!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12
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Ingredients 

Wet Ingredients

  • 1 large banana, mashed
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup plain, 2% Greek yogurt
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted

Dry Ingredients

Instructions 

  • First, preheat the oven to 350ºF and line a muffin pan with muffin liners.
  • Next, place banana and Greek yogurt in a blender and blend until smooth. Add spinach to the blender and blend again.
  • Finally, add the rest of the ingredients to the blender and pulse the blender until all ingredients are combined.
  • Carefully scoop batter into the muffin tins, filling muffin liners about about 3/4 of the way full.
  • Bake at 350ºF for about 20 minutes or until the center is fully cooked.

Tips & Notes

*Do not blend on high, only pulse to prevent over mixing.

Nutrition

Calories: 126 kcal, Carbohydrates: 18 g, Protein: 3 g, Fat: 3 g, Fiber: 1 g, Sugar: 7 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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louise
louise
August 15, 2020 3:30 am

I really want to try these. But before I start, when you say “packed spinach” do you mean raw or cooked?

addy
addy
July 16, 2020 12:42 pm

love it

sophia
sophia
April 7, 2020 2:54 pm
Recipe Rating :
     

5 stars
I added an extra banana and a bit more cocoa powder. They were great!

Kathleen
Kathleen
March 29, 2020 11:03 am
Recipe Rating :
     

5 stars
Holy macaroni these muffins are goooood!! I made them for my 4 year-old because daycare is out because of the pandemic and he eats 90% of his calories at daycare. I just don’t know what to make him. So these muffins were approved with stars in his eyes, so chocolateeeeey!!

J
J
March 7, 2020 2:41 pm
Recipe Rating :
     

1 star
Possibly the worst recipe I have ever attempted in my entire life. Oat flour is very expensive and it taste awful. I broke my blender trying to mix up spinach. It is overmixed, tough, wildly expensive, and completely awful. Did you even attempt to try this before you publish this recipe for others to try? Save your time do not try this recipe!

Jessi
Jessi
March 7, 2020 11:50 am
Recipe Rating :
     

5 stars
These are SO GOOD! I did up the cocoa powder a bit to please my kids, but honestly I’m not sure it was necessary. My 2 year old can’t get enough, I had to hide them behind other things in the fridge! Will definitely be making these again.

Jackie
Jackie
August 7, 2016 12:52 pm
Recipe Rating :
     

5 stars
Just made some this morning and it tastes AMAZING. I live by myself, so I definitely can’t eat these too quickly. How long do you think it would last in the fridge or freezer? ๐Ÿ™‚

Jackie
Jackie
August 9, 2016 1:23 am
Reply to  Lee Funke

Thanks for the tip!
For those who are curious about this option as well (warning: long post):
– I individually wrapped half of the muffins in plastic wrap and then in a freezer zip-loc bag and wrote down the date I put it in so I can remember to take it out in a few months if I don’t finish (not likely haha)
– For the other half, I put in the fridge. I did this by taking a glass tubberware and lining the bottom first with paper towels. I put the muffins in one row on top of it and a layer of paper towel on top as well. Then I warm it in the oven (maybe 3-5min) or microwave (around 30 seconds) and it tastes just like day 1! ๐Ÿ™‚

Jinni
Jinni
July 16, 2015 9:13 pm

Instead of yoghurt can I use milk or something else and in how much quantity

Jackie
Jackie
August 7, 2016 12:51 pm
Reply to  Jinni

I’ve substituted yogurt with pumpkin puree or apple sauce or even more banana. Make sure it’s equivalent to the 1/2 cup (so 1/2 cup pumpkin puree, applesauce, mashed bananas etc). Disclaimer though: I haven’t used it in this specific recipe so not for sure about it.

mir118@hotmail.com
mir118@hotmail.com
May 4, 2015 6:56 pm

Where is the link to the recipe? Does it not show up on mobile?

Jennifer
Jennifer
March 19, 2015 12:08 am

These muffins are delicious! I need to hide veggies in my baking more often ๐Ÿ™‚