Hidden Spinach Chocolate Chip Muffins

These Greek yogurt and spinach-packed chocolate muffins are higher in fiber, protein and healthy nutrients than your average muffin. Don’t worry though — they still taste great! These muffins are a great way to incorporate veggies into a picky-eater’s diet.

Course Breakfast

Keyword muffin, healthy muffin, kid-friendly, chocolate, spinach, chocolate chips

Prep Time 20

Cook Time 18

Servings muffins

Calories 204

Equipment

12 count muffin pan

Ingredients

3 cups rolled oats
½ cup unsweetened cocoa powder
2 tsp. baking powder
¾ tsp. salt
3 Tbsp. milk
¾ cup Greek yogurt
½ cup maple syrup
2 medium-sized bananas (very ripe)
2 eggs
2 cups spinach
2 tsp. vanilla extract
½ cup dark chocolate chips

Instructions

Preheat oven to 350°F. Line a muffin tray with muffin liners and lightly spray with cooking spray.
Add oats to a high-powered blender and blend until a flour-like consistency is formed. Move oat flour to a large mixing bowl.
Add cocoa powder, baking powder and salt to the oat flour. Whisk together until combined.
To the blender, add the milk, yogurt, maple syrup, bananas, eggs, spinach and vanilla. Blend until combined, scraping down the sides with a rubber spatula as needed.
Pour blender contents into the large mixing bowl with the dry ingredients. Mix until just combined and then fold in dark chocolate chips.
Using an ice cream scoop, transfer to prepared muffin pan, filling each up to the top.
Place in the preheated oven and bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool for 15 minutes. Store in fridge, removing to reheat as needed. Enjoy!

Notes

Another fun addition would be chopped walnuts! Fold in ½ cup with chocolate chips.
Warm for 30 seconds in microwave for a quick, on-the-go breakfast or snack option.

Nutrition