Tasty little chocolate muffins with some sneaky spinach packed into them! I popped a few into into our Snack Box. With its four divided compartments its great for offering a selection of snack foods to kids.
I love this recipe because:
✅ The recipe makes 24 mini muffins, brilliant for batch cooking and can be frozen for another day.
✅ They're a brilliant way of getting a little leafy greens into your kids.
✅ They are much lower in sugar than shop bought chocolate muffins.
Ingredients:
- 70g fresh spinach
- 1 banana
- 1 egg
- 40g melted butter
- 50g plain yogurt
- 2 tbsp honey
- 1 tsp vanilla
- 110g plain flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- 25g chocolate chips
Directions:
- Preheat the oven to 180c fan.
- Add the spinach, banana, egg, melted butter, yogurt, honey and vanilla to a blender and blitz until smooth.
- Add the flour, cocoa powder and baking powder and blend again.
- Pour the mixture directly into the mini muffin tray. If you are using a silicone tray there is no need to grease it. However if you are using a metal one you will need to grease with oil or butter to stop the muffins from sticking.
- Top with the chocolate chips and bake for 14 minutes.
- Allow the muffins to cool for a few minutes before removing from the tray.
These mini muffins will keep in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Defrost at room temperature in a couple of hours.