These Spinach Chocolate Chip Protein Muffins are a fun way to sneak in some veggies! With a yummy chocolate taste and a nice boost of protein, they’re a perfect snack or breakfast.
I love how the chocolate chips make these muffins feel like a treat, even with spinach hiding in there! They are super easy to whip up, and you can freeze extras for later—win-win!
Key Ingredients & Substitutions
Spinach: Fresh spinach is essential here, providing moisture and nutrients. If fresh isn’t available, you can use frozen spinach—just make sure to thaw and squeeze out excess water first!
Greek Yogurt: I love Greek yogurt for its creaminess and protein boost. You can swap it with regular yogurt or even unsweetened applesauce if you want a dairy-free option.
Protein Powder: A great way to increase the protein content! I usually go with vanilla, but unflavored works too. If you’re avoiding protein powder, you could add a bit more flour and perhaps ground nuts for added texture.
Sweetener: Honey is my go-to choice, but maple syrup adds a nice flavor twist. You could also use agave syrup or even a sugar substitute if you’re cutting back on sugar.
Flour: Whole wheat flour gives a nice texture and adds fiber. You could use all-purpose flour, almond flour, or a gluten-free blend if needed. Just note that the texture may change slightly.
How Do I Make Sure My Muffins Are Light and Fluffy?
Mixing can be a tricky step! To keep your muffins light and fluffy, it’s essential to not overmix the batter. Once you combine wet and dry ingredients, stir until just combined—you might see a few lumps, and that’s okay!
- Start with dry ingredients in one bowl and wet in another.
- Mix them together gently; it helps to use a spatula and fold rather than stirring aggressively.
- Remember to incorporate the chocolate chips delicately at the end, too!
Following this will help prevent dense muffins, ensuring they stay soft and airy. Enjoy baking!
Spinach Chocolate Chip Protein Muffins
Ingredients You’ll Need:
Key Ingredients:
- 1 ½ cups fresh spinach leaves, packed
- 2 large eggs
- ½ cup Greek yogurt (plain or vanilla)
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or all-purpose flour)
- ½ cup protein powder (vanilla or unflavored)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
- ¼ cup milk (dairy or plant-based)
Dry Ingredients:
Extras:
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and roughly 22 minutes to bake. In total, you can have these delicious muffins ready in under 40 minutes, plus cooling time before enjoying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or give it a quick spray with cooking spray to keep your muffins from sticking.
2. Blend the Wet Ingredients:
In a blender or food processor, combine the fresh spinach, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Blend this mixture until it’s smooth and a vibrant green color. This will be the healthy base for your muffins!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even flavor throughout your muffins.
4. Combine Wet and Dry Mixtures:
Carefully pour the green spinach mixture into the bowl with the dry ingredients. Pour in the milk at this stage too. Stir gently until just combined—remember, no overmixing allowed! You’ll want to keep it a bit lumpy for the best texture.
5. Fold in the Chocolate Chips:
Now, fold in your chocolate chips gently. If you want to save a few for the tops of your muffins, do that now! This adds a lovely finishing touch.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about ¾ full. This will give them enough space to rise without overflowing. If you reserved chocolate chips, sprinkle a few on top of each muffin for extra chocolatey goodness!
7. Bake the Muffins:
Slide your muffin tin into the preheated 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!
8. Cool Down:
Once baked, allow the muffins to cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This step helps keep the bottoms nice and not soggy.
9. Storage & Enjoy:
Serve the muffins warm, or store them in an airtight container for up to 3 days. They also freeze well, so feel free to save some for later! These muffins are perfect as a snack, breakfast, or even a sweet treat.
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If using frozen spinach, be sure to thaw it fully and squeeze out any excess moisture before blending. This will prevent the muffins from becoming too watery.
How Can I Adjust the Sweetness?
If you’d like your muffins sweeter, simply increase the honey or maple syrup by one to two tablespoons. Conversely, if you prefer them less sweet, feel free to reduce the sweetener without compromising the texture too much.
What Are the Best Ways to Store These Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap or in a freezer-safe bag. Just thaw in the fridge overnight when you want to enjoy them!
Can I Substitute the Protein Powder?
Yes, if you don’t have protein powder or prefer not to use it, you can substitute with an equal amount of flour or finely ground oats. Just keep in mind that this may alter the nutritional content and the texture slightly.
