These Spinach Chocolate Chip Protein Muffins are a yummy surprise! Packed with fresh spinach and sweet chocolate chips, they’re perfect for breakfast or a snack.
Who knew vegetables could taste this good? I promise, nobody will even notice the spinach! They are easy to make and a great way to sneak in some greens while enjoying chocolate.
Key Ingredients & Substitutions
Spinach: Fresh spinach is the star here, adding nutrients without altering the taste significantly. If you don’t have fresh, frozen spinach works too but make sure to thaw and drain it well first.
Whole Wheat Flour: I prefer whole wheat for added fiber. You can also use all-purpose flour if you want a lighter texture or a gluten-free blend if needed.
Protein Powder: Vanilla protein powder gives these muffins a lovely flavor. If you don’t have vanilla, chocolate protein powder can work too. For a dairy-free option, go for a plant-based protein.
Sweetener: Honey provides natural sweetness, but maple syrup is a great vegan alternative. For lower sugar, consider using a sugar substitute like stevia or erythritol.
Milk: Any milk works here, whether it’s cow’s milk, almond milk, or oat milk. Just choose what fits your dietary needs!
How Do You Blend Spinach Smoothly Into Muffins?
Blending spinach into your muffin batter ensures a smooth texture and hides any green color. Here’s a simple way to do it:
- Use a blender or food processor to combine spinach and milk until smooth. This step breaks down the spinach so it blends seamlessly into the batter.
- Make sure to pack the spinach tightly in the cup for the correct amount.
- Blend for about 30 seconds, or until no leafy bits remain. This step is key for the kids (and adults) not noticing the greens!
Happy baking! Enjoy these muffins packed with protein and a sneaky dose of veggies.
Spinach Chocolate Chip Protein Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup fresh spinach leaves, packed
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup unsweetened applesauce or Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/3 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
Add-ins:
- 1/4 cup mini chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 18-22 minutes to bake. In total, you’re looking at around 30-35 minutes, plus a little cooling time before enjoying these scrumptious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your muffins bake evenly. Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Blend the Spinach:
In a blender or food processor, add the fresh spinach leaves and milk. Blend until the mixture is smooth and a vibrant green color. This is what will help to hide the spinach, making them perfect for picky eaters!
3. Combine Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt until well combined. This helps to mix the leavening agents evenly throughout the flour.
4. Mix Wet Ingredients:
In another bowl, mix the eggs, applesauce (or Greek yogurt), honey (or maple syrup), the spinach-milk mixture, and vanilla extract until everything is smooth. Make sure to break up any clumps of protein powder or applesauce.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together until everything is just combined. Be careful not to overmix! A few lumps are okay, and they will help keep the muffins fluffy.
6. Add Chocolate Chips:
Fold in the mini chocolate chips, saving a few to sprinkle on top of the muffin batter in the next step.
7. Fill the Muffin Tin:
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle any reserved chocolate chips on top for a delightful look and extra chocolatey goodness!
8. Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Enjoy the delicious aroma wafting through your kitchen!
9. Cool Down:
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them finish cooking and prevents sogginess.
10. Enjoy!
Your nutrient-packed spinach chocolate chip protein muffins are ready to eat! Enjoy them for breakfast, as a snack, or anytime you need a little pick-me-up. They’re sure to be a hit!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out any excess moisture before blending it with the milk. This will help maintain the right consistency for your muffins.
Can I Substitute the Protein Powder?
Absolutely! If you don’t have protein powder, you can replace it with an equal amount of flour to keep the texture similar. Just keep in mind that the muffins will lose some protein content.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze them for up to 3 months. To reheat, just pop them in the microwave or let them thaw at room temperature.
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative with your mix-ins. Nuts, seeds, or dried fruit can be great additions to add flavor and texture. Just be mindful of the quantity to ensure the batter stays balanced!
