Sweet Spinach Muffins with Chocolate Chips

Spinach muffins with chocolate are a tasty, easy hidden vegetable recipe! The whole family will love them. You can't taste the spinach but it makes them naturally bright green! Perfect for breakfast, lunch or dessert.

These bright green muffins are naturally colored with... spinach!

The flavor of the spinach fades away, but it leaves green goodness and that awesome color behind.

The Spinach Muffins taste just like chocolate chip muffins, but they're healthier, so great for snacks, dessert, lunchboxes or breakfast.

They're also perfect as a healthier Halloween or St Patrick's Day recipe.

Why you'll love this recipe

Fun naturally green color.

Lower in sugar.

Full of spinach and banana.

A healthier muffin for lunchboxes.

A great snack, lunch or breakfast.

Hidden Vegetable Muffins

There's a LOT of spinach in this hidden vegetable spinach banana muffin recipe. But it doesn't leave any taste! The flavor is more like vanilla chocolate chip muffins.

I’ll freely admit that the addition of chocolate chips in the spinach banana muffin recipe is pure bribery.

I know that kids (and grown ups!) can be a bit wary of eating green things, so I’ve added chocolate to persuade them.

A little (literal) sweetener if you will. According to my children, it works.

The muffins are still rammed full of green goodness, they’re low in sugar and also have nutritious banana, but the flecks of chocolate will likely encourage anyone to tuck in.

Then I’m sure they’ll be convinced that bright green muffins aren’t anything to be wary of!

Try these other spinach recipes.

Cooking Spinach Muffins with kids

Besides bribery (through the medium of chocolate chips in a spinach muffin recipe), I also like getting kids involved with cooking as a means to persuade them to be a bit more daring with the foods they want to eat.

These green muffins are really easy to make together as a fun activity.

My little ones love pressing the buttons on the blender and watching the machine spring into life, turning the ingredients into a lovely green liquid.

More Spinach Recipes

I hope that you'll love these Spinach Muffins as much as we do. Be sure to check out these other tasty spinach recipes!

Strawberry Spinach Salad
Spinach Burgers
Green Spinach Crust Pizza
Hot Artichoke Spinach Dip

More Hidden Vegetable Cakes and Desserts

I started this blog to write about all the crazy vegetable cakes that I love to make! I even wrote a cookbook all about the subject.

You can check out my cookbook, Veggie Desserts and Cakes on Amazon USA and Amazon UK.

Green Muffins

I made these many times to get the right balance of maximum spinach and minimum sugar and every time my kids loved them.

Once kids are used to green muffins, you can even try making them savory.

Just leave out the sugar, vanilla and chocolate chips, and add in a small handful of grated cheddar cheese or a little sweetcorn.

It’s baby steps to getting kids to try new foods. 

Tips and Tricks for Spinach Muffins

• Turn them into Halloween Monster Muffins with a few candy eyes!
• Use a really ripe banana. It will be sweeter, so will add a lot of sweetness to this lower sugar muffin recipe.
• Try adding a little mint extract to make them into naturally green Mint Choc Chip Muffins.
• Make it vegan: substitute 2 flax 'eggs' (2 tablespoon of flaxmeal/ground flax mixedin 6 tablespoon of water and left to thicken for 5 minutes).
• Make it gluten free: use gluten free flour and baking powder.

Storage and Freezing

Store these muffins in an airtight container on the counter for up to 4 days. 

These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.

Muffin Recipes

I hope you'll also love these other tasty muffin recipes!

Check out the Veggie Desserts + Cakes cookbook on Amazon

Check out the Veggie Desserts + Cakes cookbook on Amazon

📖 Recipe

Sweet Spinach Muffins

Kate Hackworthy | Veggie Desserts

These sweet spinach muffins are certainly bright green! They have quite a bit of spinach in them, but the flavour of it fades, so they taste like banana chocolate chip muffins.

5 from 7 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 210 kcal

Equipment

• Blender
• mixing bowl
• 12-hole muffin pan

Ingredients

 

• 2½ cups raw spinach (125g)
• ¼ cup oil (60 ml)
• 1 ripe banana
• ½ cup sugar (100g)
• 2 free range eggs
• 2 teaspoon vanilla extract
• 1 ½ cups all purpose (plain) flour (200g)
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup chocolate chips (75g)

Instructions

 

• Preheat oven to 325°F/170°C. Line or grease a muffin tray.
• Wilt the spinach by putting into a bowl of boiling water for a few minutes, then drain and rinse briefly under cold water.
• Gently squeeze out the excess moisture from the spinach, then chop it up a bit and add it to a blender along with the oil, banana, sugar, eggs and vanilla. Whiz until it’s smooth.
• Pour it into a bowl, then sift in the flour, baking powder and salt. Gently stir to combine, then fold the chocolate chips. Take care not to overmix, but ensure no streaks of flour are showing.
• Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes then remove and allow to cool completely on a wire rack.

Notes

• Make it vegan: substitute 2 flax 'eggs' (2 tablespoon of flaxmeal/ground flax mixedin 6 tablespoon of water and left to thicken for 5 minutes).
• Make it gluten free: use gluten free flour and baking powder.
• Turn them into Halloween Monster Muffins with a few candy eyes!
• Use a really ripe banana. It will be sweeter, so will add a lot of sweetness to this lower sugar muffin recipe.
  

  Storage and Freezing

• Store these muffins in an airtight container on the counter for up to 4 days. 
• These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 29mgSodium: 121mgPotassium: 160mgFiber: 1gSugar: 17gVitamin A: 657IUVitamin C: 3mgCalcium: 53mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.