Ingredients
Scale
- 1 ½ cups of all-purpose flour or whole wheat flour for added health benefits
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup melted coconut oil or vegetable oil
- ½ cup milk or almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh spinach, finely chopped
- 1 cup semi-sweet chocolate chips or cacao nibs
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or spraying it with non-stick spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, beat the eggs, then whisk in the melted coconut oil, milk, and vanilla extract until smooth. Fold in the chopped spinach.
- Gradually pour the wet ingredients into the dry, gently folding until just combined. Stir in the chocolate chips.
- Scoop the batter evenly into the muffin tin, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving or storing.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually for up to 3 months. Microwave briefly to enjoy warm.
- Feel free to customize with nuts, dried fruits, or other add-ins to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: Healthy, American
- Diet: Vegetarian, Nut-Free (if using nut-free ingredients)
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg