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Delicious bite sized chocolate mini muffins packed with hidden spinach! Brilliant as a snack for kids or to add to lunchboxes.
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Spinach is one of those veggies that can be really difficult to get kids to eat. It’s packed with iron and lots of other essential vitamins and minerals but it’s bright green colour and slightly metallic taste makes it very unappealing to a lot of children.
Sometimes it’s ok to accept that your child just won’t eat a particular vegetable in it’s whole form and instead hide it in something delicious instead, like these Mini Chocolate Muffins!
The first step is to blend the spinach with banana, egg, melted butter and yogurt.
I also add some honey and vanilla to add a touch more sweetness to the muffins. If you are planning on serving these to babies under 12 months then just leave the honey out.
The next step is to add the dry ingredients – flour, cocoa powder and baking powder.
I add these into the blender with the wet mixture and blend directly. But you can also mix in a bowl if you prefer.
Pour the mixture into a 24 hole mini muffin tray. This is the silicone mini muffin tray that I use.
Top Tip – when using a silicone muffin tray place it onto a metal baking tray before adding the mixture. Otherwise it can get a little messy trying to carry the filled muffin tray to the oven!
Bake in the oven for 14 minutes.
Allow the muffins to cool for a few minutes in the tray. This will make it easier to pop them out with no sticking.
Serve as a snack with some fresh fruit and veg or as a dessert with a portion of yogurt.
They are also great to add to lunchboxes for a nutritious treat.
Storing & Freezing
These mini muffins will keep in an airtight container for up to 3 days.
They can also be frozen for up to 3 months. Defrost at room temperature in a couple of hours. You can put them in lunchboxes frozen and they will be ready to eat by lunchtime.
If you liked this recipe you may also enjoy my Mini Pancake Bites
Mini Chocolate Spinach Muffins
Description
Delicious bite sized chocolate mini muffins packed with hidden spinach! Brilliant as a snack for kids or to add to lunchboxes.
Ingredients
- 70g fresh spinach
- 1 banana
- 1 egg
- 40g melted butter
- 50g plain yogurt
- 2 tbsp honey
- 1 tsp vanilla
- 110g plain flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- 25g chocolate chips
Instructions
- Preheat the oven to 180c fan.
- Add the spinach, banana, egg, melted butter, yogurt, honey and vanilla to a blender and blitz until smooth.
- Add the flour, cocoa powder and baking powder and blend again.
- Pour the mixture directly into the mini muffin tray. If you are using a silicone tray there is no need to grease it. However if you are using a metal one you will need to grease with oil or butter to stop the muffins from sticking.
- Top with the chocolate chips and bake for 14 minutes.
- Allow the muffins to cool for a few minutes before removing from the tray.
Notes
These mini muffins will keep in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Defrost at room temperature in a couple of hours.
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