One of my very first recipes on my blog, as well as one of my most popular, has been my Popeye Muffins. A green muffin that gets it’s beautiful, bright color from an entire bag of SPINACH! But guess what? You can’t taste the spinach. Your kids can’t taste the spinach. Nobody would know that there was anything different about these delicious muffins if they weren’t green! For all anybody knows you could have used food coloring.. but you didn’t! You snuck in a hefty dose of nutrients with leafy greens, hehehe. And as my secret masking weapon I use… banana! Sweet and flavorful, banana adds the perfect taste while helping keep things moist.
Since those Spinach Muffins have been so successful for so many people, I thought I would try my hand at creating a recipe for Chocolate SPINACH Muffins!
And this time I wanted to take things one step further and really ‘healthify‘ them. I swapped out some of the natural cane sugar for maple syrup and coconut sugar. If you don’t have coconut sugar or sucanat, you can definitely use natural cane sugar. I found these to be plenty sweet enough though between those 2 natural sweeteners, along with the banana and chocolate chips. Your call though.
I also created a coconut oil option for those of you that are on the coconut oil band wagon lately. I know that I’ve been riding it for some time now. But since coconut oil will solidify if your milk is too cold, I sometimes find it easier to just use organic, non-GMO canola oil. Or even sunflower oil. I’ve been into that too lately.
This recipe is fairly straight forward, but I will give you this one piece of advice- the better your blender, the smoother and sneakier you will make that spinach!
Good luck with your trickery
- 1 cup whole-wheat flour or light spelt flour
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ½ cup unrefined granulated sugar (i.e. coconut sugar or sucanat)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil, melted or ¼ cup organic canola oil
- ½ cup non-dairy milk (I like canned lite coconut milk)
- ¼ cup maple syrup or agave nectar
- 1 (5 ounce) bag fresh baby spinach
- ½ cup mashed banana (from about 1 to 2 bananas)
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips or ½ cup mini chocolate chips, optional
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners (I can get up to 14 out of this batch).
- Whisk together dry ingredients in a large bowl: flours, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a blender, place oil, milk, maple syrup or agave, banana, vanilla and spinach. Blend on high for about 30 seconds or until completely puréed.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined. Stir in chocolate chips.
- Fill muffin cups about ¾ full and bake 20-22 minutes or until a toothpick inserted into the center comes out clean.
If using mini chocolate chips, you may want to use ½ cup instead.