Description
These Chocolate Spinach Muffins blend rich cocoa flavor with fresh spinach, creating moist, fluffy muffins full of wholesome plant-based ingredients. Perfect as a breakfast treat, snack, or dessert, they offer a delicious way to enjoy hidden greens and satisfy your chocolate cravings in a diet-friendly way.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder (natural)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon natural gelling agent
Wet Ingredients
- 1 cup plant-based milk
- 1/4 cup plant-based butter (softened)
- 1/4 cup maple syrup (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Produce
- 1 cup fresh spinach, washed and finely chopped
Instructions
- Prepare Your Ingredients: Wash and finely chop the fresh spinach to ensure it blends evenly into the batter, adding moisture and vibrant green color to every muffin.
- Mix Dry Ingredients: In a large bowl, sift together the whole wheat flour, unsweetened cocoa powder (natural), baking soda, baking powder, and natural gelling agent. This will help the muffins rise properly and maintain a tender texture.
- Combine Wet Ingredients: In a separate bowl, whisk the plant-based milk, softened plant-based butter, maple syrup (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and well combined.
- Incorporate Spinach and Mix: Fold the chopped spinach gently into the wet ingredients. Then, combine the wet mixture with the dry ingredients, stirring just until incorporated. Avoid overmixing to keep the muffins light and fluffy.
- Portion and Bake: Divide the batter evenly into a muffin tin lined with paper liners or lightly greased with plant-based butter. Bake in a preheated oven at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool on a rack before serving.
Notes
- Make sure the spinach is finely chopped and well drained to avoid sogginess.
- Stir the batter just until combined to keep muffins fluffy and moist.
- Use an oven thermometer for precise baking results every time.
- Line your muffin tin with paper liners or lightly coat with plant-based butter to prevent sticking.
- Use a toothpick or skewer to test doneness to avoid overbaking and drying out the muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chocolate spinach muffins, plant-based muffins, healthy chocolate treat, hidden vegetables, vegan muffins, nutritious snack, whole wheat muffins
