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.
Quick Look: Healthy Chocolate Muffins
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Serving: 12
- Flavor Profile: Tender muffin with lightly sweet chocolate flavor
- Difficulty: Easy, perfect for easy snacks and breakfasts
- Why to Make: It’s a quick way to make a nutrient-rich chocolate muffin
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Table of Contents
The beauty of this recipe is that it tastes like a regular double 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 a simple 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.)
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
How to Make Healthy Chocolate Muffins
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.
Healthy Chocolate Muffin FAQs
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!
More Healthy Chocolate 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 are a staple in our home! I freeze and thaw the spinach which reduces its flavor further for those who are sensitive to it! 🙂
I’ve made this recipe a couple times and me and my kids (almost 4 and almost 2) love it!!! I didn’t put chocolate chips on the ones I made for my youngest and added them to the next batch (I doubled it) and it’s still SO yummy! I’m obsessed haha