Ingredients
Wet Ingredients
- 3 very ripe bananas
- 2 large handfuls baby spinach
- 3 tablespoons milk (almond milk or regular milk both work)
- 1 egg
- ½ cup Greek yogurt (full fat)
- 3 tablespoons oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup sugar
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ⅔ cup cocoa powder
- ¼ teaspoon sea salt
Add-ins
- ½ cup dark chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Blend Wet Ingredients: Combine the milk, ripe bananas, and baby spinach in a high-powered blender. Blend until the mixture is mostly smooth, allowing some small lumps for texture. Transfer the mixture into a large mixing bowl.
- Add Egg and Mix: Add the egg to the blended mixture and lightly whisk to combine. Then stir in sugar, vanilla extract, oil, and Greek yogurt until the batter is uniform.
- Mix Dry Ingredients: In a separate small bowl, whisk together the white whole wheat flour, baking soda, sea salt, and cocoa powder.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, folding gently with a spatula to just combine. Avoid over-mixing to keep muffins tender.
- Add Chocolate Chips: Stir in the dark chocolate chips, saving some to sprinkle on top of the batter in the muffin liners if desired.
- Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners and spoon the batter evenly into each liner, filling about 2/3 full. Sprinkle remaining chocolate chips on top if using.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for several minutes before transferring to a wire rack or serving. Enjoy warm or at room temperature.
Notes
- Using very ripe bananas intensifies natural sweetness and moisture in these muffins.
- Baby spinach is blended into the batter, so the muffins maintain a rich chocolate flavor with hidden greens.
- You can substitute dairy milk with almond milk or your preferred plant-based milk.
- These muffins freeze well; store them in an airtight container for up to 2 months.
- For a vegan version, substitute the egg with a flax or chia egg and use a plant-based yogurt.
- White whole wheat flour gives a lighter texture while adding fiber compared to regular whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
