Chocolate Spinach Muffins
These Chocolate Spinach Muffins are rich, moist, and packed with hidden greens — without tasting like vegetables at all. Made with blended fresh spinach and cocoa powder, these fluffy chocolate muffins are perfect for breakfast, snacks, or lunchboxes. This easy hidden-veggie muffin recipe is freezer-friendly, kid-approved, and ready in under 35 minutes.
Ingredients
- Main Ingredients
- 1 cup fresh spinach packed, stems removed
- 1 cup milk dairy or plant-based
- ⅓ cup neutral oil vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- Leavening & Flavor
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional Add-Ins
- ½ cup chocolate chips plus extra for topping
- 2 tablespoons Greek yogurt for extra moisture
Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- Blend Spinach Mixture
- In a blender, combine spinach, milk, oil, sugar, and vanilla extract.
- Blend until completely smooth and bright green, with no visible spinach pieces.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Batter
- Pour blended spinach mixture into dry ingredients.
- Stir gently until just combined. Do not overmix.
- Fold in chocolate chips if using.
- Fill Muffin Tin
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake
- Bake for 18–22 minutes, until tops are set and a toothpick inserted comes out with a few moist crumbs.
- Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Blend spinach thoroughly to avoid green flecks.
- Do not overmix to keep muffins light and fluffy.
- Check at 18 minutes to prevent overbaking.
- For deeper chocolate flavor, add ¼ teaspoon espresso powder.
- Muffins taste especially good slightly warm.