Ingredients
3 very ripe bananas
2 large handfuls fresh baby spinach
3 tablespoons milk (dairy or plant-based)
1 large egg
½ cup sugar
1 teaspoon vanilla extract
½ cup Greek yogurt (plain or vanilla)
3 tablespoons neutral oil (canola or vegetable)
1 cup white whole wheat flour
1 teaspoon baking soda
⅔ cup cocoa powder
¼ teaspoon sea salt
½ cup chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
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In a high-speed blender, combine bananas, spinach, and milk. Blend until smooth; small lumps are okay.
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Transfer the mixture to a large bowl. Stir in egg, Greek yogurt, sugar, vanilla, and oil until well combined.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
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Gradually fold the dry ingredients into the wet mixture. Add chocolate chips, reserving a few for topping.
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Spoon batter into muffin liners, filling each about three-quarters full. Sprinkle reserved chocolate chips on top if desired.
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Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Allow muffins to cool before serving.
Notes
- Spinach Tip: Always use fresh spinach for mild flavor and better texture. Frozen spinach adds extra moisture and stronger taste.
- Storage: Refrigerate muffins in an airtight container for up to 5 days. At room temperature, they last about 3 days. Freeze for up to 3 months.
- Add-ins: Feel free to add coconut, chopped nuts, dried fruit, or drizzle with nut butter. Customize to taste.
- Sweetness: Adjust sugar if you prefer a less sweet muffin; the ripe bananas already provide natural sweetness.
- Prep Time: 15 min
- Cook Time: 20 min