I know the title of this recipes seems a little strange but trust me when I say that these muffins are gonna blow ya mind! I came up with them after wanting to make a better for you muffin that I could feel good about noshing on for a quick breakfast on the go, or better yet, for a lunch dessert (best dessert of the day!). They’re very similar to my chocolate banana bread, but with a more nutrient dense twist.
Bonus: they also make the perfect treat for kiddos — they’ll never know you packed them with fiber, protein and tons of nutrients because they taste like a slice of chocolate cake. LOVE LOVE LOVE.
Everything you’ll need to make chocolate spinach muffins
These spinach chocolate muffins are packed with nutrients thanks to spinach, almond flour, hemp seeds, cacao powder and oatmeal; plus they’re sweetened with banana and just a touch of maple syrup and taste like a cross between a brownie and a slice of chocolate cake. They’re fudgy yet still fluffy. What more can I say? I LOVE THEM. I’ve been keeping them in my freezer and warming them up whenever I have a sweet tooth. Here’s what you need to make them:
- Bananas: using ripe bananas helps to naturally sweeten these chocolate spinach muffins and give them the right texture. Choose bananas with brown spots on them!
- Eggs: you’ll need 3 eggs in this muffin recipe. I haven’t tested them with any egg alternative so I’m not sure how they would turn out. Let me know if you give it a try!
- Sweetener: we’re using just a few tablespoons of pure maple syrup to sweeten these muffins with the banana. Honey is a great option too! You’ll also need some vanilla extract.
- Dry ingredients: you’ll need fine, blanched almond flour, unsweetened cacao powder and rolled oats (gluten free to keep these muffin gf).
- Mix-ins: we’re also adding a few tablespoons of hemp hearts for a boost of healthy fats, fiber and protein, and of course, fresh spinach! I like to make these double chocolate spinach muffins by adding dark chocolate chips as well.
- Baking staples: you’ll also need some baking soda and salt so that these muffins bake properly.
Wait… spinach in muffins?
Yes! These chocolate spinach muffins have 3 whole cups of fresh spinach baked right into them. Trust me, you won’t taste or see it at all. It’s just like adding spinach to your favorite smoothie and adds a wonderful boost of veggies. Next I’m going to start blending spinach into my favorite banana oatmeal pancakes!
What makes these chocolate muffins healthy?
There are a few ingredients that really help to make these spinach chocolate muffins nutritious and healthy.
- Spinach: this recipe has 3 cups of spinach in there! Spinach is packed with iron, calcium, folic acid, plus vitamin A, C and K1.
- Almond flour: this is one of my favorite flours to bake with because it’s so nutritious. Tons of protein, fiber, calcium and healthy fats to help keep you full and satisfied.
- Hemp seeds: I use hemp seeds all the time with my son because they are a great source of protein, fiber, healthy fats and iron.
- Cacao powder: a great source of iron and a healthier alternative to regular cocoa powder.
Optional ingredient swaps
If you’re missing some of the ingredients for these chocolate spinach muffins, here are some subs I can recommend:
- Feel free to use honey in place of the maple syrup
- If you don’t have cacao powder, you can use regular, unsweetened cocoa powder
- Instead of rolled oats, you can use 1/4 cup of oat flour
- Swap the hemp hearts for a tablespoon of chia seeds if you’d like
Can I use regular flour?
Unfortunately, I would not recommend using regular flour for these gluten free chocolate spinach muffins. Try these muffins instead!
What do chocolate spinach muffins taste like?
If you love brownies, banana bread and chocolate cake then you’re in luck. These healthy chocolate spinach muffins literally taste like a fudgy brownie and your favorite banana bread had a delicious baby. The texture of them is similar to a slice of chocolate cake. Trust me when I say kids will love them!
How to make healthy chocolate spinach muffins in the blender
- Prep your muffin tin. Preheat your oven to 350 degrees F and add muffin liners to your muffin tin. Be sure to spray the inside of the liners with nonstick cooking spray.
- Blend the wet ingredients. Add your bananas, eggs, maple syrup & vanilla to your high powdered blender and blend until smooth.
- Blend in the dry. Next, add the almond flour, cacao powder, oats, hemp hearts, spinach, baking soda & salt and blend again until smooth.
- Chocolate party. Stir in those dark chocolate chips (do not blend). Or feel free to use whatever chocolate chips you’d like.
- Pour & bake. Evenly pour the batter into your prepared muffin liners, top each with a few chocolate chips and bake them. If the batter doesn’t pour well, you can simply scoop it into the muffin batter with a measuring cup.
- Top & enjoy. Add a sprinkle of fancy sea salt to the tops (if you’d like), let them cool and enjoy as-is or with a dollop of nut butter!
Pro tips for making spinach chocolate muffins
- Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar.
- Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
- Do not use steel cut oats. Rolled oats have a much different consistency than steel cut, so be sure you’re using rolled oats or quick oats.
- Keep them dairy free. Remember to use dairy free chocolate chips if you need to keep the muffins dairy free!
- Vegan option. I haven’t tested these chocolate spinach muffins with flax eggs, but let me know if you do in the comments!
How to store & freeze muffins
To store: place these gluten free chocolate spinach muffins on the counter in an airtight container for a day, then transfer to the fridge.
To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More muffin recipes you’ll love
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins
Paleo Double Chocolate Tahini Banana Muffins
Healthy Carrot Cake Muffins with Cream Cheese Glaze
See how to make the blender chocolate spinach muffins
I hope you love these blender double chocolate spinach muffins! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Blender Double Chocolate Spinach Muffins
Fluffy gluten free chocolate spinach muffins made with nourishing ingredients like almond flour, hemp hearts, and of course, fresh spinach! These easy chocolate spinach muffins are naturally sweetened, pack in protein & healthy fats and are made right in your blender. An easy and delicious breakfast or snack that's great for kids!
Ingredients
- 3 very ripe medium bananas
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1 teaspoon vanilla
- 2 cups packed fine blanched almond flour
- ½ cup unsweetened cacao powder (or sub unsweetened cocoa powder)
- ½ cup rolled oats, gluten free if desired (or sub 1/4 cup oat flour)
- 3 tablespoons hemp hearts (or sub chia seeds)
- 3 cups organic spinach
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup dark chocolate chips, plus more for sprinkling on top
- For topping:
- Fancy Maldon sea salt
Instructions
-
Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
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Add the bananas, eggs, maple syrup and vanilla to a high powered blender and blend until completely smooth. Next add in the almond flour, cacao powder, oats, hemp hearts, spinach, baking soda and salt; blend until smooth. The batter may be thick, so you might have to use a spatula to push the ingredients down, and blend again. Once the batter is smooth, stir in ⅓ cup chocolate chips (do not blend).
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Scoop or pour batter into prepared muffin liners. Top with a few chocolate chips on each muffin. Bake for 22-27 mins or until the tester comes out clean. When they come out of the oven, sprinkle with a little sea salt. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Enjoy! Makes 12 muffins. I love serving these warm with a dollop of nut butter on top.
Recipe Notes
To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
Do not use steel cut oats. Rolled oats have a much different consistency than steel cut, so be sure you're using rolled oats.
Keep them dairy free. Remember to use dairy free chocolate chips if you need to keep the muffins dairy free!
Vegan option. I haven't tested these chocolate spinach muffins with flax eggs, but let me know if you do in the comments!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
28 comments
These look delicious! If I don’t have a high powered blender, would a regular blender work? Or a food processor?
Thanks!
Try it in a regular blender and just blend the wet ingredients first before adding the dry 🙂
Can you substitute ground flaxseed for hemp hearts?
Hi, could I substitute applesauce for the bananas?
Is thre a substitute for Hemp hearts or can I leave them out from the recipe?
Thanks
Check out the full post for suggestions on swapping! Chia seeds will work out well 🙂
Love this and they look delicious! I can’t wait to try it out! Can i use 1:1 gluten free flour instead of almond flour?
Can I omit the spinach?
For a nut allergy, could you swap with gluten free regular flour???
Thanks!
I made these muffins with my children this morning. They were delicious! We followed the exact recipe…..and it is written beautifully. Thank you!
Amazing! So happy to hear that 🙂
Followed the recipe exactly and they were terrific. I wasn’t confident my blender would do the job. I put the spinach in my food processor one cup at a time. Then just mixed it in to the bowl of dry ingredients. Mixed the wet into the dry as usual with muffins. I love that there’s so much spinach in them (which you can’t taste!) . Mine took 26:minutes to cook.
Perfect! So glad you loved them!
I made these in a mini muffin pan (baked for 17-18 mins- perfect!) this morning with my 2 y/o, and he immediately gobbled up 4 of them once they had cooled. The only change I had to make to the recipe was to add about 3/4-1 cup of almond milk because the batter was too thick for my vitamix, even with using the tamp. We will definitely make these again! They are so delicious and healthy!
These are so good! I subbed in chia seeds as I didn’t have hemp hearts and they came out perfect! Not too sweet, full of goodness, You can’t go wrong!
I was so excited to make these because I had all of the ingredients. I did use chia seeds instead of hemp hearts because I cannot ever seem to find hemp hearts. Usually all I can taste is the banana but these were very chocolatey and satisfied my craving. Thanks for the recipe. Loved these.
Came out perfect! Used chia seeds instead of hemp and almond meal instead of almond flour. Delicious taste and texture. Definitely one for the regular rotation!
So easy and delicious! Yummy with a little peanut butter on top! Thanks for the easy recipe.
These were so delicious! I ended up having to add about 1/4 – 1/2 cup of almond milk because the batter was just too thick for my vitamix but they ended up perfect! Cannot taste the spinach whatsoever and the dark chocolate chips make them so decadent. Yum!
Hi Monique, Really liked this recipe however ,the batter is much too dense for the vitamix, I had to transfer it to my cuisinart to finish, I am sure it is the variable in measuring almond flour which is why I prefer weight measurements to cup measurements, Thanks for the recipe! Andrea
SO SO good! I have been making a ton of your recipes this past month and they are all my new favorites. These muffins were a big hit for my 2 year old and husband. Thank you sharing so many great healthy treats! You definitely need a cookbook!
Really yum! Will make again!
I agree with other reviewers that this batter was way too thick for a blender (at least my VitaMix). No amount of poking and prodding with a spatula helped. Eventually I had to pour out half the batter and add water just to get the spinach to blend, then mix it all back together in a bowl. I think this could be solved by switching up the order: The spinach should be blended at the beginning with the wet ingredients to ensure it gets fully mixed in. Then, you could pour the wet mixture into a bowl and mix it with the dry ingredients by hand. This aside, they’re delicious.
I just made these and they are so incredible! Loved sneaking in the spinach and your really can’t taste it at all! I used honey and felt like the sweetness was perfect.
Tried this recipe. Normally the ambitious kitchen instructions are spot on but my Vitamix would not blend the muffin batter. I ended up having to put it in the food processor to chop the spinach. Recommend adding spinach to blender after the bananas/eggs/maple syrup/vanilla and then mixing the other ingredients in with a spoon. The muffins were still good. I added extra chocolate chips for my trouble 🙂
Well. Now I am seeing all the reviews… could not find them before. Good to know others vitamix blenders were not successful either. Now I do not have to throw my vitamix away! LOL
Really moist. Really good. Not sweet. Nice banana flavor. They rise beautifully.
4 stars because I had to move the batter to my food processor. My blender could not handle it. And i have a vitamix. Maybe if I stir the dry into the liquid a bit. But it worked
I packed the cups of spinach. Is that what the recipe calls for?
Yummy muffins. I agree with others who said it
Was difficult to get ingredients to blend properly in blender. I added a little milk and it helped quite a bit. Thanks for the recipe!