These Spinach Chocolate Chip Protein Muffins are a fun twist on a classic treat. Packed with veggies and sweet chocolate, they’re a clever way to sneak in some greens!
Who knew muffins could be healthy and taste so good? I love having them for breakfast or a quick snack. Plus, my kids never guess they’re eating spinach—shhh, it’s our little secret! 😄
Key Ingredients & Substitutions
Spinach: Fresh spinach is key here. It blends smoothly into the batter, adding nutrients without overwhelming the taste. If you don’t have fresh, you can use frozen spinach—just thaw and squeeze out the excess water.
Milk: You can use any milk you like! Dairy, almond, soy, or oat milk all work well. If you need it to be dairy-free, almond or oat milk are my favorites.
Eggs: Eggs provide structure and moisture. If you want a vegan option, you can substitute each egg with 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Sweeteners: Honey or maple syrup works perfectly; they add just the right sweetness. For a sugar-free option, try using stevia or a sugar substitute designed for baking.
Flour: Whole wheat flour adds fiber and nutrients, but you can easily switch to all-purpose flour or gluten-free flour blends if needed. Just make sure to check the measurements as they can vary.
How Do I Blend the Spinach Smoothly?
Blending spinach into a smooth mixture is crucial for these muffins. The goal is to make the muffins green without any visible spinach pieces. Here’s how to get it right:
- Add the spinach with your liquid ingredients in a blender or food processor.
- Blend on high until completely smooth—this can take a minute or two.
- If you notice the mixture is too thick, add a splash more milk to help it blend better.
A smooth blend ensures no spinach chunks in your muffins, making them appealing and delicious! Enjoy baking your protein-packed goodies!
Spinach Chocolate Chip Protein Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 2 cups fresh spinach leaves, packed
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups whole wheat flour or all-purpose flour
- 1/2 cup vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Finishing Touch:
- 1/2 cup mini chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of baking time. Once you’ve got everything together, you’ll have delicious muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. While the oven is heating up, line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Blend the Wet Ingredients:
In a blender or food processor, add the fresh spinach, milk, eggs, honey (or maple syrup), oil, and vanilla extract. Blend everything together until the mixture is completely smooth and you can’t see any spinach bits. This usually takes about 1-2 minutes!
3. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt. Make sure to mix them well so everything is evenly distributed.
4. Combine Wet and Dry Ingredients:
Pour the spinach mixture into the bowl of dry ingredients. Gently stir until just combined—be careful not to overmix! It’s okay if a few lumps remain.
5. Add the Chocolate Chips:
Fold in the mini chocolate chips, making sure they’re evenly spread throughout the batter. This adds a delightful sweetness in every muffin!
6. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling them about 3/4 full. For a little extra sweetness, sprinkle a few more chocolate chips on top of each muffin.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready to come out!
8. Cool Down:
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoy:
Once cooled, these muffins are ready to be enjoyed! They’re moist, subtly sweet from the chocolate chips, and full of goodness from the spinach. Perfect for breakfast or a quick snack!
Happy baking! These nutritious muffins are a great way to indulge while still being healthy.
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 water before blending. This keeps your muffins from getting too wet.
How Can I Make These Muffins Gluten-Free?
You can substitute the whole wheat flour with a gluten-free flour blend. Look for a blend that is designed for baking; typically, you’ll use the same amount as the recipe calls for. Just ensure the protein powder is also gluten-free!
How Should I Store Leftover Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding nuts, dried fruits, or seeds. Just keep in mind that adding too many dry ingredients may alter the texture, so adjust accordingly!