I am sure you have heard of zucchini muffins, but there’s a new veggie in town that is perfect for hiding within these double chocolate muffins. Spinach! Spinach is even sneakier than zucchini, you truly cannot see it, as long as it’s blended up well. This makes it a perfect vegetable to incorporate and help those picky eaters to get in their veggies.
It took some time to think through a way to get my spinach very fine. I considered a food processor, but mine is pretty big and unless I’m processing a huge quantity, the pieces stay more the size a knife could create. I settled on a blender, and this worked perfectly! I essentially created a smoothie, I blended together my milk, spinach, and banana, and then added that to my bowl of other wet ingredients.
I used about two cups of baby spinach here. As I have said before, I love using their baby spinach because it’s so tender and delicate! It comes prewashed, so I just throw 2 lightly packed cups of spinach into the blender. Easy peasy.
These muffins are sweetened with an extra ripe banana and a ½ cup of sugar—not too bad in my opinion! They are great for on the go snacks and treats.
Chocolate Muffins with Spinach
- 2 cups baby spinach lightly packed
- 1 ½ cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 banana
- ½ cup milk
- 1 egg
- ⅓ cup cocoa powder
- ½ cup melted butter
- 2 teaspoon vanilla extract
- ½ cup sugar
- ½ cup chocolate chips
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until combined.
- In a blender, blend milk, banana, and spinach until it resembles the texture of a smoothie and the spinach is finely incorporated.
- In a mixing bowl, mix together egg, vanilla, butter, and blended ingredients.
- Begin mixing the sugar into the wet ingredients until combined.
- Slowly incorporate the dry ingredients into wet ingredients, until everything is combined.
- Place your batter in a paper lined muffin tin, and bake at 350° F for 15 minutes or until a toothpick comes out clean.