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Overhead shot of a dark chocolate muffin with spinach, chocolate chips, and banana slices on top.

Double Chocolate Hulk Muffins

Blended spinach and banana create green batter for these chocolate chip muffins made with oat flour and Greek yogurt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 servings
Calories 110 kcal

Ingredients
  

  • 2 cups rolled oats (ground into oat flour) 240 g
  • 1/3 cup unsweetened cocoa powder 30 g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 1 ripe banana
  • 1/2 cup plain Greek yogurt 120 g
  • 1/3 cup maple syrup 80 ml
  • 1 tsp vanilla extract
  • 1 cup fresh spinach leaves 30 g
  • 1/3 cup chocolate chips 60 g

Instructions
 

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or coat with nonstick spray.

  • Blend Wet Ingredients:

    In a blender, place egg, banana, yogurt, maple syrup, vanilla, and spinach; process until liquefied and uniformly green.

  • Mix Dry Ingredients:

    In a separate bowl, mix oat flour, cocoa powder, baking powder, baking soda, and salt with a whisk.

  • Combine Wet and Dry:

    Add the blended wet mix to the dry ingredients, stirring gently only until incorporated. Gently fold in chocolate chips.

  • Fill Muffin Cups:

    Portion the batter among the muffin cups, filling each roughly three-quarters full.

  • Bake Muffins:

    Bake for 16 to 20 minutes, until a tester inserted in the middle emerges with a few moist crumbs attached.

  • Cool Muffins on Rack:

    Allow muffins to cool fully on a rack before serving; this ensures proper setting.
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