Chocolate Spinach Muffins with Dark Chocolate Chips – A Delicious, Kid-Approved Healthy Treat

If you’ve ever wished for a muffin that tastes like a bakery-style chocolate treat but secretly packs in a ton of nutrients, Chocolate Spinach Muffins with Dark Chocolate Chips are about to become your new kitchen staple. These soft, moist, rich chocolate muffins are loaded with iron-rich spinach, antioxidant-packed cocoa, and decadent dark chocolate chips—yet they taste so indulgent that nobody will guess they contain vegetables. Whether you’re baking for picky kids, trying to sneak in more greens, or simply craving a better-for-you chocolate snack, this recipe delivers every time.

While “spinach” and “chocolate” may sound like unlikely partners, this combination is surprisingly magical. Blending spinach into the wet batter eliminates both the taste and texture of greens, leaving behind a beautifully vibrant mixture that bakes into deep, chocolate-brown muffins. The spinach adds moisture and softness, creating that perfect tender crumb without needing tons of fat or sugar. Add in the richness of dark chocolate chips, and each bite becomes an experience of smooth, velvety chocolate with subtle nutritional benefits hidden beneath.

These muffins are ideal for breakfast meal prep, lunchboxes, post-workout snacks, or a cozy afternoon pick-me-up with coffee. They freeze incredibly well, stay moist for days, and can easily be made dairy-free or gluten-free with simple swaps. If you’re searching for a wholesome baked good that doesn’t compromise on flavor, you’ve found it.

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Why Chocolate Spinach Muffins Work

Pairing vegetables with dessert isn’t new—just think of zucchini bread or pumpkin muffins. Spinach works similarly, but even better because:

• It has almost no flavor when blended with cocoa and chocolate.
• Its natural moisture improves texture and keeps muffins soft.
• Spinach is nutrient-dense, adding iron, folate, vitamins A and C, and fiber.
• Kids can’t detect it, making this a parent-approved hack for picky eaters.

The deep chocolate flavor creates the perfect camouflage, so these muffins taste completely indulgent.

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Ingredients

Use these wholesome ingredients to make your muffins rich, moist, and full of deep chocolate flavor.

For the Muffins

• 2 cups fresh spinach, packed
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ¾ cup sugar (white or coconut sugar)
• 1 cup milk (dairy or nondairy)
• 1 tbsp vanilla extract
• 2 cups all-purpose flour (or gluten-free blend)
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup dark chocolate chips, divided

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Instructions

1. Preheat the oven.
   Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Blend the spinach mixture.
   In a blender, add spinach, eggs, milk, vanilla, sugar, and oil. Blend until completely smooth and bright green.
3. Mix the dry ingredients.
   In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine wet and dry.
   Pour the green spinach mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
5. Fold in chocolate chips.
   Add ¾ cup of the dark chocolate chips, folding gently into the batter.
6. Fill the muffin cups.
   Evenly divide the batter among the 12 muffin cups. Sprinkle the remaining chocolate chips on top.
7. Bake.
   Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine).
8. Cool and enjoy.
   Let muffins cool for 10 minutes in the pan, then transfer to a wire rack.

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Tips for the Best Chocolate Spinach Muffins

Blend until completely smooth.
No one wants spinach leaves in their muffins—make sure the wet mixture is silky green.

Use quality cocoa powder.
Higher quality cocoa = richer chocolate flavor.

Don’t skip the chocolate chips.
They melt into the muffin, enhancing texture, moisture, and richness.

For extra moisture:
Add 2 tbsp Greek yogurt or applesauce to the wet mixture.

Make them dairy-free:
Use almond milk, coconut milk, and dairy-free chocolate chips.

Make them gluten-free:
Replace flour with a 1:1 gluten-free blend.

Make mini muffins:
Bake for 11–13 minutes.

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Variations

Double Chocolate Spinach Muffins:
Add 2 tbsp espresso powder for deeper chocolate flavor.

Mint Chocolate Spinach Muffins:
Add ½ tsp peppermint extract.

Banana Spinach Muffins:
Blend in 1 medium ripe banana and reduce sugar to ½ cup.

Protein Chocolate Spinach Muffins:
Replace ½ cup flour with chocolate protein powder.

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Serving Suggestions

These muffins pair beautifully with:

• A warm cup of coffee or hot chocolate
• Greek yogurt and fresh berries
• A smear of almond or peanut butter
• A handful of nuts for a balanced snack

For kids’ lunchboxes, wrap individually and freeze—thaw in the lunchbox for a perfect midday treat.

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Why This Recipe Is Perfect for Meal Prep

Chocolate spinach muffins store incredibly well and maintain their softness for days. Thanks to the natural moisture from the spinach, they resist drying out. Here’s how to store them:

• Room temperature: 3 days in an airtight container
• Refrigerator: 6 days
• Freezer: Up to 3 months
• Reheat: 10–15 seconds in the microwave

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Fun Fact: Why Spinach Works in Baking

Spinach becomes nearly tasteless when paired with strong flavors like cocoa, coffee, or chocolate. When blended, it adds moisture and can even act as a mild binder. This is why you’ll see spinach in smoothies, brownies, and even pancakes. Kids rarely detect it, making it one of the best vegetables for hiding in baked goods.