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