Imagine biting into a rich, decadent chocolate muffin that looks like a sinful treat but is secretly packed with hidden nutrition. These Green Smoothie Chocolate Muffins are the ultimate culinary magic trick that will delight both kids and adults alike! By ingeniously blending spinach into a chocolate base, you'll create moist, delicious muffins that deliver a powerful punch of nutrients without sacrificing an ounce of flavor. Perfect for breakfast, snacks, or a guilt-free dessert, these muffins prove that healthy eating can be absolutely delicious and fun.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Snack
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 1/2 cup Greek yogurt
- 1/2 cup almond milk
- 1 ripe banana, mashed
- 1 cup spinach
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a high-powered blender, combine spinach, banana, Greek yogurt, almond milk, honey (or maple syrup), and eggs. Blend until smooth and completely integrated, creating a vibrant green liquid mixture.
- In a separate large mixing bowl, sift together whole wheat flour, cocoa powder, baking powder, and baking soda. Create a well in the center of the dry ingredients.
- Pour the green liquid mixture from the blender into the dry ingredient well. Gently fold and mix until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Using a standard ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- For the smoothest texture, use a high-powered blender to completely integrate the spinach and banana.
- Don't overmix the batter - a few lumps are perfect for tender muffins.
- Use ripe bananas for natural sweetness and better binding.
- If you want to make these muffins vegan, substitute eggs with flax eggs or applesauce.
- For extra nutrition, consider adding a tablespoon of chia seeds or ground flaxseed to the dry ingredients.
- Let muffins cool completely before storing to prevent moisture buildup.
- These muffins freeze beautifully - store in an airtight container for up to 3 months.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 40mg
