Healthy Spinach Chocolate Mini Muffins (Toddler Friendly, Hidden Veggies)
These are one of those recipes I keep coming back to.
They taste like chocolate muffins, but they’ve got spinach blended right in, and you honestly can’t tell. They’re soft, a little fudgy, and perfect for toddlers (and honestly, for me too).
Ingredients
1 cup fresh spinach (packed)
2 ripe bananas
1/3 cup maple syrup or honey
1/4 cup milk (any kind)
1/4 cup melted coconut oil (or butter)
1 teaspoon vanilla extract
1 cup flour (all-purpose or whole wheat)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mini chocolate chips
Instructions
1. Preheat and Prep
Preheat your oven to 350°F and lightly grease a mini muffin pan or use liners.
2. Blend the Wet Ingredients
In a blender, combine:
spinach
bananas
maple syrup
milk
melted oil
vanilla
Blend until completely smooth. You shouldn’t see any spinach pieces.
3. Mix the Dry Ingredients
In a separate bowl, mix:
flour
cocoa powder
baking soda
baking powder
salt
4. Combine
Pour the blended mixture into the dry ingredients.
Mix until just combined, then fold in the mini chocolate chips.
5. Bake
Spoon the batter into your mini muffin pan, filling each about 3/4 full.
Bake for: 10–12 minutes
They’re done when the tops are set and a toothpick comes out mostly clean.
6. Cool
Let them cool for a few minutes before taking them out.
They’ll firm up a bit as they cool but stay really soft inside.
Tips That Help
Use ripe bananas for better sweetness
Blend the spinach really well so it’s completely hidden
Don’t overbake or they’ll lose that soft texture
Storage
Fridge: up to 4–5 days
Freezer: up to 2 months
I like freezing these and pulling a few out as needed.
Why I Like These
easy to make
no complicated ingredients
good for snacks or quick breakfasts
feels a little healthier without trying too hard