Easy Double Chocolate Banana Spinach Muffins

I made these Double Chocolate Banana Spinach Muffins for my son, and they’ve quickly become one of his favorite treats. What makes me smile the most is that they’re not just chocolatey and soft, they’re secretly packed with banana and spinach too. He happily munches on them without even noticing the spinach inside. I love eating this too, especially when they’re warm and the chocolate is still a little melty. The banana keeps them moist and sweet, and the chocolate chips make every bite extra special. These muffins are easy to make and perfect for busy mornings or after school snacks.

What You’ll Need

• 3 medium ripe bananas, mashed
• 2 eggs
• 2 cups spinach
• ½ cup vegetable oil
• 1 teaspoon vanilla
• ¾ cup granulated sugar
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips

How to Make Double Chocolate Banana Muffins with Spinach

• Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners. Or grease the pan if you’re out of liners. I’ve done that more times than I can count.

• In a blender, combine the mashed bananas, eggs, spinach, oil, and vanilla. Yep, all of it. Don’t panic about the spinach. It blends into a smooth green mix that you won’t even see or taste later. It’s our little secret.

• In a big bowl, mix the sugar, flour, cocoa powder, baking soda, and salt. Just a quick whisk or fork stir to get the dry stuff evenly combined.

• Pour the spinach-banana blend into your dry ingredients. Stir gently until it’s just mixed. It’ll be thick, but that’s okay. Try not to overmix or your muffins might turn out dense.

• Fold in the chocolate chips. I always “accidentally” add a little extra. Who can resist? Especially if you’re saving one for yourself with your coffee later.

• Scoop the batter into your muffin tin, filling each cup about ¾ full. An ice cream scoop makes it super easy (and less messy).

• Bake for 18 to 22 minutes. Check with a toothpick. If it comes out clean (melty chocolate is okay), they’re ready.

• Let them cool… or not. Honestly, my favorite way to eat them is warm.

A Few Notes from My Kitchen

• These might smell a bit different than your usual muffins, especially because of the spinach. Totally normal.

• Ripe bananas = more sweetness. So if your bananas are very spotty and sweet already, you can reduce the sugar a bit. I sometimes use just ½ cup instead of ¾ cup and they’re still yummy.

• If you are eating leftovers, you may want to heat them up. I pop them in the microwave for 10-15 seconds. The chocolate chips will melt and be gooey again.

kid-Friendly Tips

• If your little one is picky about green things, don’t let them see the spinach going in. Mine once saw me blending it and gave me a suspicious look. But the moment he bit into the muffin? All doubts disappeared.

• These are great for snack time, lunch boxes, or even breakfast on the go. I pop one in a container with some apple slices, and we’re out the door.

• Want to make mini muffins? Just reduce the baking time to around 12 to 15 minutes. Perfect for little hands and tummies.

• You can even add a few sprinkles on top before baking if your toddler loves colorful snacks. It makes them look like cupcakes but still keeps them wholesome.

• I made this post with a mix of healthy, not-so-healthy, and easy snacks for kids. Some days it’s fruit and veggies, some days it’s cookies and cheese cubes and that’s okay. These are the real snacks we enjoy at home.