Double Chocolate Spinach Muffins

the spinach is undetectable, promise

Makes 12 muffins · 277 kcal per serving

Ingredients

• 80 g frozen spinach, thawed
• 40 g water
• 100 g egg
• 105 g plain whole-milk Greek yogurt
• 35 g milk
• 100 g cooking oil
• 8 g vanilla extract
• 50 g cocoa, unsweetened
• 150 g brown sugar
• 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. Prep: Heat the oven to 350°F / 175°C. Line a muffin pan. Thaw the frozen spinach and drain before weighing; do not squeeze dry.
2. Wet ingredients: Blend the spinach, eggs, yogurt, milk if using Greek yogurt, oil, vanilla, water, and cocoa powder until smooth. Add the brown sugar and blend again until combined.
3. Dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Keep the chocolate chips aside.
4. Combine: Fold the wet mixture into the dry ingredients just until combined; do not overmix. Fold in the chocolate chips.
5. Bake: Fill the muffin cups. Bake 22–28 min, until the tops spring back and a toothpick comes out without wet batter. Cool in the pan 5 min, then transfer to a rack.