Fluffy, tender, and packed with hidden greens, these are delicious Healthy Chocolate Muffins to share with the kids. Plus, they are lower in sugar than other similar muffins yet taste SO good.
I’ve been making my Spinach Banana Muffins for years as a fun way to serve greens to kids and I’ve had many requests for an option that’s chocolate and also without bananas. So this recipe is here to satisfy the craving for a fluffy chocolate muffin, but also pack in protein, calcium, and a dose of greens from the inclusion of baby spinach.
The beauty of this recipe is that it tastes like a regular chocolate muffin, but has a 2 full cups of spinach blended into the batter. It’s also lower in added sugar than conventional chocolate muffins but still is tender in texture and yummy in flavor.
You can make this recipe as standard size muffins or as mini muffins either for a toddler snack or as an easy breakfast idea. Find the full info below or head right to the recipe.
(You may also like my Chocolate Banana Muffins, Healthy Strawberry Muffins, and Carrot Cake Muffins as other nutritious muffin options.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these Healthy Chocolate Muffins so you know what to pick up from the store or have ready.
- Baby spinach: I prefer to use fresh baby spinach in this recipe as it blends into the batter easily. You can use regular size spinach if that’s what you have. Make sure it’s washed and dried.
- Whole-milk plain yogurt: Regular-style yogurt is my preference here as it adds nutrition and is easy to blend with the greens.
- Eggs: I bake with large eggs, so plan to use that size so the volume and ingredient ratios are correct when you make the muffin recipe.
- Maple syrup (or honey for kids over age 1): I like to lightly sweeten these muffins with maple syrup, though you can also use honey for kids over age 1.
- Unsalted butter: I bake with unsalted butter so I can control the added salt. If you only have salted butter, you can probably skip the salt in the recipe!
- Vanilla extract: Adding pure or artificial vanilla extract adds a nice flavor to the muffins that works well to balance the cocoa powder.
- All-purpose flour: I prefer to use all-purpose flour here since it is light and produces very tender muffins.
- Cocoa powder: You can use any type of unsweetened cocoa powder you like, though I recommend you sift it through a fine-mesh colander (I use a mini one) to remove all lumps.
- Baking powder and baking soda: A combination of these ingredients ensures that the muffins bake through properly and rise nicely.
- Semi-sweet chocolate chips: I prefer mini chips or to chop up full-size chips to evenly distribute the chocolate
Step-by-Step Instructions
Here’s a quick look at how to make this Healthy Chocolate Muffin recipe. Scroll down to the end of the post for the full information and recipe.
Step 1. Blend the spinach in a food processor.
Step 2. In a medium bowl, stir together the dry ingredients.
Step 3. Add the wet ingredients and gently whisk together.
Step 4. Divide batter among the prepared muffin tin. Bake.
Frequently Asked Questions
This recipe has a base of yogurt for protein and beneficial fats, then baby spinach blended into the batter. This means the muffins have a range of nutrients in addition to containing a lower amount of added sugar than other similar recipes.
You can add frozen fresh baby spinach if you have some in the freezer in the same amount as the fresh spinach called for in the recipe. Or thaw frozen spinach and squeeze it very dry. Add about 2 packed tablespoons to the recipe as directed.
Sure, add 2 tablespoons hemp seeds or 1 scoop unflavored unsweetened protein powder. And remember that toddlers typically get plenty of protein in their daily diet without us trying very hard, so you may not even need to do that.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
- Dairy-free: Use a nondairy yogurt, like a plant-based option from Siggi’s, and a neutral oil, like canola, in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
- Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!
Related Recipes
Breakfast
Healthy Chocolate Chip Muffins
Smoothie Recipes
Easy Chocolate Smoothie (with Veggies!)
Desserts
Healthy Chocolate Cake
I’d love to hear your feedback on this post, so please rate and comment below!
Healthy Chocolate Muffins
Ingredients
- 2 cups baby spinach
- 1 cup whole-milk plain yogurt
- 2 large eggs
- ⅓ cup maple syrup (or honey for kids over age 1)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ cup cocoa powder (sifted if at all lumpy)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F. Grease a standard muffin pan with nonstick spray.
- Add the spinach, yogurt, maple syrup, eggs, butter, and vanilla to a blender. Blend very smooth.
- In a medium bowl, stir together the flour, cocoa powder, chocolate chips, baking powder, baking soda, and salt.
- Add the blended spinach mixture.
- Gently stir or whisk together.
- Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup. Sprinkle additional chocolate chips on top, if desired.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
- Dairy-free: Use a nondairy Greek-style yogurt, like a plant-based option from Siggi’s, and a neutral oil, like canola, in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
- Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!
Can I make these with Greek yogurt instead?
Yes, but if the batter is very thick add a splash of milk.
Just made this and my toddler was so excited, he grabbed one warm off the rack! He’s eating it happily and I’m so excited he’s getting some spinach. I also tried it and they’re delicious. Easy, too, and we had almost everything on hand in the pantry. Will definitely make them again!
Made these as a chocolate “cupcake” as is and topped them with your recipe for cream cheese frosting for my 3Y’s birthday. It was a huge hit with both kids and adults! Thank you for the recipes!
Mine came out too moist and fell in the middle. I did use almond flour, could that have caused this?
That is absolutely what caused it. Almond flour does not absorb moisture the same way as wheat flours so you can not substitute them for one another without making other adjustments. The recipe is great as written though!
Note: there’s a typo in the recipe, I think you mean honey for kids UNDER age 1.
We love these muffins! I’ve made them a few times, my kids keep requesting them. I do sprinkles instead of chocolate chips.
It says you can use honey for kids over age 1, which is correct. You want to avoid it for babies. But glad to hear the rest!
Do you think I could sub frozen spinach? And, if so, how would you do that? That is what I have on hand! Thanks!
If it’s the kind in a frozen block, thaw it and squeeze it dry, then use maybe 1/4 cup. My only concern is that this type of spinach may have more flavor, which you don’t really want.
I don’t normally leave comments but these muffins were SO good! I made them for my toddler and myself and we both thought they were amazing. I love that there are hidden veggies and great ingredients, and yet they taste like a delicious chocolate muffin. I followed the recipe exactly and they came out perfect. I’m pretty sure this will be the only chocolate muffin recipe I make in the future 😊
I’m so glad!
Possible to use frozen spinach? If so, what your recommended amount?
If using frozen leaf spinach that’s not condensed into a block, use the same amount. If using a block of frozen spinach, break a piece off and let thaw. Then squeeze dry. Use 2-4 tablespoons. With that latter kind of spinach, the flavor may be more noticeable.