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.
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.
Why This Recipe Works
These healthy Chocolate Muffins are lower in added sugar than conventional chocolate muffins but still are tender in texture and yummy in flavor. Plus, they have extra nutrients from yogurt and spinach.
(You may also like my Chocolate Banana Muffins, Healthy Strawberry Muffins, and Carrot Cake Muffins as other nutritious muffin options.)
Table of Contents
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
Featured Review⭐️⭐️⭐️⭐️⭐️
“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!” —Em
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.
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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!
- And don’t forget to try more of my Hidden Veggie Muffins!
Related Recipes
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!
These muffins are delicious! Love the fact they contain both spinach and yogurt! Unfortunately, my 5 year old couldn’t get past the greenish-brown color. Maybe I added too much spinach? Any advice on how to achieve a better “chocolate” color?
Maybe try using Hershey’s Special Dark cocoa powder which has a darker color?
My 20 month old daughter loves these 🤩 muffins are so easy, but getting her to eat them has been a challenge until I made these. I did egg free so she can have them at daycare for an AM snack. I also enjoy them. We will make these again. Thanks for the recipe ☺️☺️
I am glad she enjoyed them!
These were amazing!! If you’re craving something sweet and chocolaty this is a winner. I made them for my kids… but I may have eaten more than they did. So good!
Delicious, and kid-approved!
Like a few other reviewers, I used plain Greek yogurt with a splash of milk and it was great!
Oh myyyyyy gosh. These are perfection. My daughter is going to lose her mind when she tries this after camp. I love your recipes, Amy!!
I hope she enjoys them so much!
Usually everything I make from you comes out perfect, but I somehow didn’t get this one quite right? A little too dense. I didn’t over mix the batter with the flour, but maybe I over blended the wet ingredients? Or baked too long?
Just made these today and they are kid-approved! My muffins didn’t come out that rich chocolate brown color like in the photos – they were sort of greenish brown. Did I use too much spinach?
Delicious! They’re fluffy, not overly sweet, and just the right amount of chocolate. I used plain Greek yogurt because that’s what I had, and it worked wonderfully with a little milk added to the batter.
These turned out great. They are just sweet enough to make you want to keep eating them, but they’re certainly lower sugar which is great. I used half AP flour and half whole wheat, and the taste and texture were still good. I love how unfussy and forgiving your recipes are. Even when I make substitutions or bake with my toddler who regularly makes me guess how much of an ingredient made it into the bowl versus the floor, these and everything else I’ve made of yours still turn out so well.
These are so delicious! Very happy with how they turned out and my 3 year old loves them.
We loved these! My kids loved the chocolate 🙂
Delicious! My kids loved the chocolate taste and couldn’t tell there was “salad” inside 🙂 great recipe!
Would plain Greek yogurt be okay to sub for the plain yogurt?
Yes but add a splash of milk to make sure the batter isn’t too thick.
Are you able to use whole wheat pastry flour instead of all-purpose?
I haven’t tested that, but I think it would work okay. If the batter seems very thick, add a splash of milk though.
These are so good, I used coconut oil instead of butter because I ran out, and probably doubled the chocolate chips 😂 but I’ll definitely be making these again!