Double Chocolate Spinach Muffins

the spinach is undetectable, promise

Makes 12 muffins · 276 kcal per serving

Ingredients

• 100 g egg
• 80 g frozen spinach, thawed
• 40 g water
• 140 g plain whole-milk yogurt
• 100 g canola oil
• 8 g vanilla extract
• 150 g brown sugar
• 50 g cocoa, unsweetened
• 240 g all purpose flour
• 8 g baking powder
• 1.2 g baking soda
• 3 g salt
• 120 g semi-sweet chocolate chips

Method

1. 1. Heat the oven to 350°F / 175°C. Line muffin pan.
2. 2. Blend the spinach, eggs, yogurt, oil, vanilla, cocoa, and water until smooth.
3. 3. Stir in the brown sugar.
4. 4. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Fold in the wet mixture just until combined, then fold in the chocolate chips.
5. 5. Fill the muffin cups. Bake 22–28 min, until the tops spring back and a toothpick comes out without wet batter.
6. 6. Cool in the pan 5 min, then transfer to a rack.