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Chocolate Spinach Muffins

Chocolate Spinach Muffins

  • Author: Jonathan
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free, Vegan

Description

These easy Chocolate Spinach Muffins combine rich chocolate flavor with the nutritious goodness of spinach for moist, fluffy, and delicious muffins. Perfect for breakfast, snacks, or anytime indulgence, this plant-based recipe uses wholesome ingredients and a natural gelling agent to keep the muffins tender without artificial additives.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh spinach, finely chopped or pulsed until smooth
  • 1 1/2 cups all-purpose flour
  • 1/3 cup natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 cup maple syrup (natural)
  • 3/4 cup plant-based milk
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon natural gelling agent
  • 1/2 cup dark chocolate chips (plant-based) (optional)

Instructions

  1. Prepare the Spinach and Dry Ingredients: Wash the fresh spinach and finely chop it or pulse it in a food processor until smooth. In a large bowl, sift together the all-purpose flour, natural cocoa powder, baking powder, and baking soda to ensure even distribution.
  2. Mix Wet Ingredients Separately: In another bowl, combine the plant-based milk, apple cider vinegar (natural), maple syrup (natural), vegetable oil or melted coconut oil, vegetarian Worcestershire sauce (natural), and natural gelling agent. Blend these ingredients until smooth to create a creamy base.
  3. Combine and Fold: Pour the wet ingredients into the bowl with the dry mixture, stirring gently just until combined. Add the finely chopped spinach and fold it in carefully to keep the batter light. If desired, fold in the dark chocolate chips (plant-based) for an added chocolate burst.
  4. Prepare the Muffin Tin and Bake: Line a muffin tin with paper liners or lightly grease each cup. Divide the batter evenly among the muffin cups. Bake in a preheated oven at 180°C (350°F) for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool and Enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Finely chop the spinach to ensure it blends seamlessly into the batter for a smooth texture.
  • Do not overmix the batter; stir just until ingredients are combined to keep muffins tender and airy.
  • Use an oven thermometer to maintain accurate oven temperature and prevent under- or over-baking.
  • Choose good-quality natural cocoa powder for a richer chocolate flavor.
  • Add chocolate chips last to avoid melting too much into the batter, maintaining texture distinctions.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: chocolate muffins, spinach muffins, vegan muffins, plant-based baking, healthy snacks, gluten-free chocolate muffins

Find it online: https://familycookspot.com/chocolate-spinach-muffins/