These Green Smoothie Chocolate Muffins are the perfect way to sneak nutrient-dense greens into your life effortlessly. Two cups of fresh spinach are hidden away in a rich chocolate batter that's naturally sweetened with coconut sugar. Easily whip up the batter with the help of your blender and then share these with friends and family!
For another muffin recipe check out my Chocolate Banana Buckwheat Flour Muffins.
Whether you're looking for a delicious treat to enjoy with your morning coffee, a healthier snack option or a fun way to add greens into your diet these muffins are the thing!
For more delicious Chocolate treats try my Raspberry Chocolate Thumbprint Cookies, Chocolate Buckwheat Crepes and Tahini Hot Chocolate.
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Why You'll Love This Recipe
- Two cups of "sneaky" spinach in the batter
- A rich chocolate flavor
- Lemon zest adds brightness
- Great grab n go snack
- Easy to whip up the wet ingredients with the help of your blender
- Naturally sweet
- Kid Friendly!
Ingredients
- Flour: This recipe has been tested with both whole-grain spelt flour and all-purpose flour with success!
- Sugar: This recipe has been successfully tested with brown sugar and coconut sugar!
- Lemon zest: The lemon zest in this recipe is optional. It just adds a subtle flavour and I think compliments the chocolate well.
See the recipe card below for a full list of ingredients and measurements.
How To Make Green Smoothie Chocolate Muffins
Here are the step-by-step instructions to make this recipe.
Step 1: Prep and Preheat and whisk together dry ingredients.
Preheat the oven to 400 degrees F. Grease muffin tin well or line with paper liners.
In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda.
Step 2: Add wet ingredients to a blender.
In a blender combine melted and cooled coconut oil, coconut sugar, spinach, buttermilk, eggs and lemon zest.
Step 3: Blend
Blend for 1-2 minutes until the mixture is really smooth to create a "green smoothie".
Step 4: Combine dry and wet ingredients.
Add the green smoothie to the dry ingredients and mix until just combined.
Step 5: Add chocolate chips.
Add chocolate chips and stir until just incorporated.
Step 6: Distribute batter and bake.
Distribute batter into the prepared muffin wells.
(If desired, top muffins with a few chocolate chips.)
Bake in a preheated oven at 400 degrees F for 5-6 minutes and then lower the oven temperature to 350 degrees F. (No need to open the oven door.) Continue to bake for 13-15 minutes.
Total baking time is approximately 20 minutes. The muffins are ready when a cake tester comes out clean.
Expert Tips
- To properly measure flour for this recipe use a spoon to scoop the flour into a measuring cup. Do not pack the flour into the cup. Use the back of a knife to level off the excess flour.
- Using fresh baking powder and baking soda is really important in baking. I recommend buying smaller containers of these baking ingredients and writing the date you open them on the box. They should be replaced every 4 months or so. Old baking powder and baking soda lose their effectiveness.
- Splurge for an organic lemon when you’re including the zest in a recipe!
- Be careful not to overmix muffin batter. Overmixing can result in dense muffins. Stir with a spoon until the dry ingredients and wet ingredients are just combined.
- If you want to be consistent with the muffin size I weighed 85 grams of batter into each muffin well.
- For a better rise, bake the muffins in the upper third of the oven.
Recipe FAQs
Spelt is an ancient grain that hasn’t undergone the level of hybridization of modern wheat. Spelt has higher amounts of protein and fibre and provides important nutrients like manganese, niacin, copper and phosphorus. (health information sourced from healthline)
Yes! To make a homemade buttermilk substitute for this recipe combine 1 cup whole milk with 1 tablespoon lemon juice. Let it sit for 5 to 10 minutes to curdle and mimic store-bought buttermilk for these muffins.
Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness. They can also be frozen for several weeks.
I have never tested using frozen spinach for these muffins instead of fresh. If you used frozen spinach I would allow it to thaw completely and drain any excess liquid before blending with the wet ingredients so as not to introduce any extra moisture to the batter.
If you tried these Green Smoothie Chocolate Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Green Smoothie Chocolate Muffins
Equipment
- Blender
Ingredients
Dry Ingredients:
- 1 ½ cups spelt flour (or all-purpose flour)
- 5 tablespoon cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients:
- ⅓ cup coconut oil (melted)
- ¾ cup coconut sugar (or brown sugar)
- 2 cups packed down spinach (or 60 grams)
- 1 cup buttermilk
- 3 eggs large
- zest from one lemon
- ½ cup chocolate chips (plus some to top the muffins if desired) (or ¾ cup if you really love chocolate)
Instructions
- Preheat the oven to 400 degrees F. Grease muffin tin well or line with paper liners.
- In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda.1 ½ cups spelt flour, 5 tablespoon cocoa powder, ½ teaspoon salt, 1 ½ teaspoon baking powder, 1 teaspoon baking soda
- In a blender combine melted and cooled coconut oil, coconut sugar, spinach, buttermilk, eggs and lemon zest and blend to create a "green smoothie".⅓ cup coconut oil (melted), ¾ cup coconut sugar , 2 cups packed down spinach, 1 cup buttermilk, 3 eggs large, zest from one lemon
- Add the green smoothie to the dry ingredients and mix until just combined. Stir in chocolate chips.½ cup chocolate chips (plus some to top the muffins if desired)
- Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips. (If you want to be consistent with the muffin size I weighed 85 grams of batter into each muffin well)
- Bake in a preheated oven at 400 degrees F for 5-6 minutes and then lower the oven temperature to 350 degrees F. (No need to open the oven door.)
- Continue to bake for 13-15 minutes. Total baking time is approximately 20 minutes. The muffins are ready when a cake tester comes out clean.
Notes
- To properly measure flour for this recipe use a spoon to scoop the flour into a measuring cup. Do not pack the flour into the cup. Use the back of a knife to level off the excess flour.
- Using fresh baking powder and baking soda is really important in baking. I recommend buying smaller containers of these baking ingredients and writing the date you open them on the box. They should be replaced every 4 months or so. Old baking powder and baking soda lose their effectiveness.
- Splurge for an organic lemon when you’re including the zest in a recipe!
- Be careful not to overmix muffin batter. Overmixing can result in dense muffins. Stir with a spoon until the dry ingredients and wet ingredients are just combined.
- If you want to be consistent with the muffin size I weighed 85 grams of batter into each muffin well.
- For a better rise, bake the muffins in the upper third of the oven.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Will F. says
I love how easy these were to make! They also taste amazing...and you'd never know how much spinach was in them.
Christy Faber says
Yes! The perfect way to sneak in extra greens. Thank you for trying them!
Allison Welch says
Wow! These muffins are honestly so delicious, I can't get over it! You're so right when you say you'd never know they have spinach in them. I chilled the batter for about 3 hours in the fridge and they got a great rise - they looked like Costco muffins but I loved that they are healthier and homemade!
I also made them with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and half expected them to be dry and crumbly (like most gluten free baking I've had). I couldn't get over how moist they were, they didn't taste gluten free at all! So impressed with this recipe!
Christy Faber says
I'm so glad to hear that the recipe works well with gluten free flour! Thank you for sharing!
Sarah says
Allison showed me this recipe a couple years and I just made some again. I agree! They turn out amazing even with gluten free flour. And I can justify having them as a treat with the extra greens in them. They taste better than a lot of cupcake recipes! Thanks, Christy!
Kaili Reveles says
These sound so delicious!!! Putting on my “gotta try” list!!
Christy Faber says
Hope you love them!
Paul D says
Looks tasty! Gotta try em!
Christy Faber says
Thank you! Gotta get that extra spinach in any way you can! 🙂