Ingredients
3 very ripe bananas
2 large handfuls baby spinach
3 tablespoons milk (almond milk or regular milk both work)
1 egg
½ cup sugar
1 teaspoon vanilla
½ cup Greek yogurt (full fat)
3 tablespoons oil
1 cup white whole wheat flour
1 teaspoon baking soda
⅔ cup cocoa powder
¼ teaspoon sea salt
½ cup dark chocolate chips
Instructions
Preheat oven to 350°F (175°C).
Combine milk, bananas, and spinach in a high-powered blender and blend until mostly smooth (a few lumps are okay). Transfer the mixture to a large mixing bowl.
Add the egg and stir to lightly whisk. Add sugar, vanilla, oil, and Greek yogurt and stir to combine.
In a small bowl, combine flour, baking soda, sea salt, and cocoa powder, and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to fold them in.
Stir in the chocolate chips, saving some or adding extra for topping.
Line a 12-muffin pan with muffin liners and spoon the batter into each. Add extra chocolate chips to the tops of each muffin if desired.
Bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool for several minutes before serving.
Notes
Use fresh spinach instead of frozen spinach, as frozen spinach has a stronger flavor and excess liquid.
Storing your muffins: Store these muffins in the refrigerator for up to 5 days in an airtight container. At room temperature, they will last about 3 days. You can freeze them for up to 3 months in a freezer-safe container.
Other add-ins: You can add coconut, chopped nuts, raisins, or dried fruit to the batter for extra flavor. They’re also great with a drizzle of peanut or almond butter on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: baked
- Cuisine: American
- Diet: Vegetarian
