Sneaky Spinach Chocolate Chocolate Chip Muffins

Name: Sneaky Spinach Chocolate Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 large banana, mashed; 1/2 cup Greek yogurt (full-fat vanilla); 2 handfuls fresh spinach; 1 large egg; 2 large egg whites; 2 tablespoons melted coconut oil; 1 teaspoon vanilla extract; 1 cup ground oat flour; 1/4 cup unsweetened cocoa powder; 1/4 cup coconut sugar; 1 teaspoon baking powder; 1/3 cup chocolate chips; Coconut oil cooking spray (for greasing)

Recipe GLPRe81a0ba6a130c4

Breakfast

30 min

216 cal

Servings: 10

Oven

SNAP eligible

Delicious and nutritious chocolate muffins packed with hidden spinach and Greek yogurt for a protein boost. These naturally sweetened muffins are made with oat flour and topped with chocolate chips. Perfect for a wholesome breakfast or brunch treat that tastes like a dessert but sneaks in vegetables.

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Ingredients

1 large banana, mashed

1/2 cup Greek yogurt (full-fat vanilla)

2 handfuls fresh spinach

1 large egg

2 large egg whites

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

1 cup ground oat flour

1/4 cup unsweetened cocoa powder

1/4 cup coconut sugar

1 teaspoon baking powder

1/3 cup chocolate chips

Coconut oil cooking spray (for greasing)

Directions

Combine the mashed banana and Greek yogurt in a food processor and blend until smooth and well combined.
Add the fresh spinach to the food processor and blend until the spinach is completely incorporated and the mixture is smooth with no visible green pieces remaining.
Transfer the spinach-banana mixture to a large mixing bowl. Add the egg, egg whites, melted coconut oil, and vanilla extract. Stir together with a wooden spoon until all wet ingredients are fully combined and smooth.
In the same bowl, add the oat flour, cocoa powder, coconut sugar, and baking powder. Mix gently with the wooden spoon until just combined, being careful not to overmix. Fold in the chocolate chips.
Preheat your oven to 350°F. Lightly spray a 10-cup muffin tin with coconut oil cooking spray to prevent sticking.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way full.
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The centers should be fully set and cooked through.
Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4.25

Oat flour and coconut sugar are specialty items requiring a stop at Harris Teeter or Whole Foods rather than your standard Food Lion or Walmart run, and the coconut oil spray adds another layer of hunt, making this a planned recipe rather than an improvisation. At roughly $1.20 per muffin, the cost is moderate and driven by the specialty dry goods and chocolate chips, though the banana and spinach are budget anchors. The 30-minute claim understates mixing time if you're sifting oat flour and cocoa, so budget closer to 40 minutes start to finish. These muffins freeze beautifully and reheat well, making them strong for meal prep, and the spinach and Greek yogurt deliver real nutrition without reading like health food—a solid weeknight bake for families who stock their pantry thoughtfully.