These Spinach Chocolate Chip Protein Muffins are a tasty surprise! They pack a nutritious punch with spinach hidden inside, plus yummy chocolate chips for sweetness.
Who knew muffins could be healthy and tasty at the same time? I love enjoying one for breakfast or as a snack—it’s like having dessert while doing something good for me! 🥳
Key Ingredients & Substitutions
Fresh Spinach: This is the star ingredient! It adds nutrients without an overpowering flavor. If fresh isn’t available, you can use frozen spinach—just make sure to thaw and squeeze out excess water.
Oat Flour: I love using oat flour for its slightly sweet taste. If you don’t have oat flour, all-purpose or whole wheat flour will work fine, though the texture might be a bit different.
Protein Powder: Choose your preference! I often use vanilla whey for extra flavor, but plant-based options like pea or soy protein are great, especially if you’re dairy-free.
Honey or Maple Syrup: These natural sweeteners keep the muffins moist. If you want a lower-calorie option, consider using a sugar substitute like stevia, but adjust to taste.
Plain Greek Yogurt: Adds moisture and boosts protein! If you’re dairy-free, opt for non-dairy yogurt made from almond or coconut.
How Do I Blend Spinach Smoothly?
To make sure your muffins taste great, blending the spinach correctly is key. Follow these simple steps:
- Use a blender or a food processor to combine spinach and milk. This ensures the spinach is fully pureed and distributed, hiding the green goodness.
- Start with fresh spinach for the best flavor. If using frozen, make sure to thaw and drain it properly to avoid excess water.
- Blend until there are no large pieces left—this might take around 30 seconds. It should look like a smooth green liquid!
This technique keeps the muffins moist while also making them fun and surprising for anyone who takes a bite!
Spinach Chocolate Chip Protein Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup oat flour (or all-purpose flour)
- 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups fresh spinach leaves, packed
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt (or non-dairy yogurt)
- 1/4 cup milk (any kind, dairy or plant-based)
Mix-Ins:
- 1/3 cup mini or regular chocolate chips, plus extra for topping
Time Needed:
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake. You’ll be enjoying these tasty muffins in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, make sure to preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or grease it lightly with some oil or cooking spray to prevent sticking.
2. Blend the Spinach:
In a blender or food processor, toss in the fresh spinach leaves along with the milk. Blend until the mixture is smooth and you can’t see any large pieces of spinach—this is key to keeping the muffins tasty and green!
3. Combine Dry Ingredients:
In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. Make sure everything is well mixed!
4. Mix Wet Ingredients:
In a separate bowl, crack in the eggs and add the applesauce, honey (or maple syrup), vanilla extract, Greek yogurt, and the blended spinach mixture. Stir everything together until it’s nicely combined.
5. Combine Wet and Dry Mixtures:
Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined—don’t overmix, as we want the muffins to be fluffy!
6. Add Chocolate Chips:
Fold in the chocolate chips, leaving a few aside to sprinkle on top of the muffins later. This adds a lovely touch when they bake!
7. Fill the Muffin Cups:
Now it’s time to fill those muffin cups! Divide the batter evenly, filling each cup about 3/4 full, and sprinkle the reserved chocolate chips on top.
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
9. Cool Down:
After baking, let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. This will help them retain their moisture and flavor.
10. Enjoy!
Now it’s time to taste your delicious creation! Enjoy your Spinach Chocolate Chip Protein Muffins as a healthy snack or a delightful breakfast treat!
Your muffins are packed with nutrients, featuring that vibrant green color from the spinach alongside sweet chocolate chips that make them irresistible. Enjoy your baking!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you opt for frozen spinach, just be sure to thaw it completely and squeeze out any excess water before blending. This will help maintain the right texture for your muffins.
What Can I Substitute for Protein Powder?
If you don’t have protein powder on hand, you can replace it with an extra 1/4 cup of oat flour or all-purpose flour. Keep in mind that this may slightly reduce the protein content, but the muffins will still be delicious!
How Should I Store Leftover Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make These Muffins Vegan?
Yes, you can easily make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and using a plant-based yogurt and milk. Enjoy your vegan treat!