Name: Chocolate Spinach Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups fresh baby spinach; 1¾ cups all-purpose flour (or whole wheat flour); ½ cup unsweetened cocoa powder; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 2 large eggs; ¾ cup milk (or almond milk); ½ cup honey or maple syrup; ⅓ cup vegetable oil or melted coconut oil; 1 tsp vanilla extract; ½ cup mini chocolate chips (optional but recommended)

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Chocolate spinach muffins are one of my favorite sneaky ways to enjoy a chocolate treat that’s also packed with nutrients. I love how rich and moist these muffins turn out, with deep chocolate flavor that completely hides the spinach. They’re soft, tender, and perfect for breakfast, snacks, or even dessert — a wholesome indulgence I can feel good about.

Why You’ll Love This Recipe

I love this recipe because it’s easy, healthy, and full of flavor. The spinach adds moisture and a boost of vitamins without affecting the taste at all. The cocoa powder and chocolate chips make the muffins taste like a bakery-style treat, and they stay soft for days. It’s a great way to sneak in some greens for kids (and adults!) without anyone noticing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
All-purpose flour (or whole wheat flour for a healthier version)
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Milk (or almond milk)
Honey or maple syrup
Vegetable oil or melted coconut oil
Vanilla extract
Mini chocolate chips (optional but highly recommended)

Directions

I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners.
I blend the spinach, milk, eggs, honey, oil, and vanilla together in a blender until smooth and vibrant green.
In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
I pour the spinach mixture into the dry ingredients and stir until just combined — I’m careful not to overmix.
I fold in the chocolate chips for extra richness.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for a few minutes before transferring them to a rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins. The prep time takes around 10 minutes, and baking takes about 20 minutes.

Variations

Sometimes I add mashed banana or applesauce for extra sweetness and moisture. I’ve also used oat flour for a gluten-free version or added a spoonful of peanut butter to the batter for a rich twist. For a double-chocolate version, I sprinkle extra chocolate chips on top before baking.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. They freeze beautifully — I wrap them individually and thaw them overnight or microwave for 20 seconds for a quick breakfast. They stay moist even after reheating, which I love.

FAQs

Does the spinach flavor show up in the muffins?

Not at all! The chocolate completely masks the spinach — it just adds moisture and a lovely texture.

Can I use frozen spinach?

Yes, but I make sure to thaw and squeeze out all the excess water before blending so the batter doesn’t get too thin.

Can I make these muffins vegan?

Yes, I replace the eggs with flax eggs and use plant-based milk and chocolate chips. They turn out just as delicious.

How do I make them less sweet?

I simply reduce the honey or syrup slightly — the natural sweetness from the chocolate chips keeps them flavorful.

Are they good for kids?

Absolutely! These muffins are perfect for picky eaters — the spinach is completely hidden, and they taste like chocolate cupcakes.

Conclusion

Chocolate spinach muffins are a wholesome, chocolatey treat that I love baking for both kids and adults. I’m always amazed by how moist and rich they are, and no one ever guesses they’re packed with spinach. Whether I serve them for breakfast or as an afternoon snack, they always disappear fast — proof that healthy can be every bit as delicious as indulgent.