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A close-up of a dozen moist chocolate muffins with a slightly cracked top, nestled in colorful paper liners on a rustic wooden tray. Some muffins reveal a hint of green from the hidden spinach, with a few broken open showing their soft interior. The background features fresh spinach leaves and cocoa powder, enhancing the wholesome and indulgent appeal.

Kid-Friendly Chocolate Spinach “Hidden Veggie” Muffins

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Discover the delicious and nutritious Kid-Friendly Chocolate Spinach ‘Hidden Veggie’ Muffins, a perfect way to sneak greens into your child’s diet. These moist, chocolatey muffins are loaded with spinach and chocolate chips, making healthy eating fun and appealing for kids of all ages. Ideal as a breakfast, snack, or school lunch addition, they combine convenience, flavor, and nutrition in one tasty bite.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh spinach, finely chopped or blended
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix well.
  4. Stir in the finely chopped or blended spinach until evenly incorporated.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined, avoiding overmixing.
  6. Fold in the chocolate chips, distributing evenly throughout the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add a few chocolate chips on top if desired.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
  • Reheat in the microwave for 15-20 seconds or enjoy at room temperature.
  • Finely blending the spinach results in a smoother texture and less detection by picky eaters.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Healthy Baking
  • Diet: Vegetarian, Kid-Friendly

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal Kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 30 mg