These Spinach Chocolate Chip Protein Muffins are a tasty surprise! Packed with healthy spinach and sweet chocolate chips, they make a great snack or breakfast. Yum!
Who knew you could sneak in some greens and still enjoy chocolate? I love grabbing one for a quick boost. Let’s be real, the more chocolate, the better! 😄
Key Ingredients & Substitutions
Spinach: Fresh spinach is key for adding nutrients and a vibrant green color. You can use frozen spinach as a substitute; just make sure to thaw and drain it well before blending.
Oat Flour: I love using oat flour for its nutty flavor and smooth texture, but whole wheat flour works too. If you need a gluten-free option, try almond flour or a gluten-free flour blend.
Protein Powder: Vanilla protein powder is my go-to for added sweetness, but feel free to use unflavored if you prefer. If you’re avoiding protein powder, you could increase the oats or add ground nuts for a protein boost.
Greek Yogurt: This adds moisture and protein to the muffins. If you don’t have Greek yogurt, plain yogurt or even a dairy-free yogurt can work just as well.
Honey or Maple Syrup: These natural sweeteners enhance the muffins’ flavor. If you want to cut down on sugar, feel free to reduce the amount or use a sugar substitute like stevia.
How Do I Make Sure My Muffins Are Moist and Tasty?
Getting the right moisture in your muffins is key to making them fluffy and enjoyable. Here’s how to do it:
- Make sure to blend the spinach well with the eggs and milk to incorporate it smoothly.
- Greek yogurt adds moisture and richness—don’t skip it!
- Monitor your baking time closely. Overbaking can lead to dry muffins. Check for doneness a few minutes early.
- Let them cool before eating. This helps them set just right!
With these tips, you’ll have delicious, protein-packed muffins that are sure to impress!
Spinach Chocolate Chip Protein Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup fresh spinach leaves
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce (or mashed banana)
- 1/4 cup milk (dairy or plant-based)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup oat flour (or whole wheat flour)
- 1/2 cup vanilla or unflavored protein powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For Topping:
- 1/2 cup dark chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to bake. So, you’ll have delicious muffins ready in about 30 minutes! Perfect for a quick breakfast or snack.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease or line a muffin tin with paper liners to make removing the muffins easier later.
2. Blend the Spinach Mixture:
Take your fresh spinach and chop it roughly. Add the chopped spinach to a blender or food processor along with the milk and eggs. Blend until the mixture is smooth and bright green. This is where you hide those veggies! 🌱
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, and salt. Stir them together well so everything is evenly mixed.
4. Combine Wet and Dry Ingredients:
Pour the spinach mixture into the bowl with the dry ingredients. Then, add the Greek yogurt, applesauce, honey, and vanilla extract. Gently stir everything until just combined—don’t overmix!
5. Fold in the Chocolate Chips:
Carefully fold the dark chocolate chips into the batter, being sure to save a few to sprinkle on top of the muffins before baking.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 2/3 full. Then sprinkle the reserved chocolate chips on top for an extra treat!
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!
8. Cool and Enjoy:
Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before diving in. Enjoy these tasty, nutritious muffins on their own, or pair them with some yogurt or fruit!
These Spinach Chocolate Chip Protein Muffins are not just good for you, but they also taste fantastic with the hidden greens combined with sweet chocolate goodness. Happy baking! 🧁
Can I Use Frozen Spinach for This Recipe?
Absolutely! Frozen spinach is a great substitute. Just make sure to thaw it completely and squeeze out as much excess water as possible before blending it with the other ingredients.
Can I Substitute the Protein Powder?
Yes, you can use unflavored protein powder, or even skip it altogether if you prefer. If you omit the protein powder, consider adding an extra 1/4 cup of oat flour or another dry ingredient to maintain the right consistency.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap them well before placing them in the freezer.
Can I Make These Muffins Vegan?
Yes, you can make them vegan by using flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) instead of the eggs, and swapping Greek yogurt for a plant-based yogurt. Ensure that the protein powder is also vegan-friendly!