I love it when a recipe can be so delicious it seems like a special treat, but still basically healthy. That's the case with this awesome Spinach Chocolate Chip Muffins Recipe. Plus, at this time of year, they are extra-fitting because the green color is just perfect for the St. Patrick's Day!
The good thing about spinach in sweet recipes is that you don't really taste the spinach. I make a fruit smoothie packed with spinach every morning. If my picky husband likes it, you KNOW that it does not taste “spinach-y”!
If you tend to grab breakfast on the go, this Spinach Chocolate Chip Muffins recipe is a great choice. Plus, if you make extra, they freeze well so you can stock up on breakfasts for the whole month!
I like chocolate chips in everything, so of course I added them here (there ARE health benefits to dark chocolate), but you can of course leave them out. If you like you can substitute raisins or Craisins. I'm thinking these muffins with Craisins would be perfect for Christmas, because then they would be red and green!
Note: The recipe calls for six cups of baby spinach leaves, which is approximately the amount in a 6 oz bag. To increase the nutrition of the muffins, use whole wheat flour for all or half of the flour.
Spinach Chocolate Chip Muffins Recipe
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
6 cups baby spinach leaves
1 large egg
¾ cup milk
¾ cup pure maple syrup
¼ cup olive oil
2 tsp vanilla
2 ripe bananas, mashed
1 cup chocolate chips (optional)
¾ cup pepitas/pumpkin seeds (optional)
How to make spinach chocolate muffins:
Preheat oven to 350 degrees.
Line 12 muffin tins with paper liners or spray with oil/nonstick spray.
Whisk together flour, baking powder, baking soda and salt in a large bowl.
Place spinach, egg, maple syrup, milk, oil and vanilla in blender. Process until well pureed.
Add puree mixture to flour mixture and mix until just combined. Fold in the mashed banana and the chocolate chips. (Do not over mix.)
Fill each muffin tin approximately 3/4 full. Sprinkle pepitas on top of batter.
Bake 20-25 minutes or until tops start to brown and a toothpick inserted in the center of muffins comes out clean.