Description
Vibrant green batter swirls into rich cocoa, yielding soft, fudgy muffins that hide a wholesome spinach punch. Each bite balances sweet chocolate chips with a veggie twist—perfect for breakfast or an anytime snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup packed fresh spinach leaves
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a blender combine spinach, milk, egg, oil, and vanilla, and blend until mixture is smooth.
- In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Pour the spinach mixture into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the mini chocolate chips.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For extra sweetness, increase sugar to 1 cup or add more chocolate chips.
- You can substitute Greek yogurt for oil to reduce fat and add moisture.
- These muffins are a delicious way to sneak spinach into a kid-friendly snack.