These Moist Chocolate Muffins are truly made moist because of spinach. And yes, it’s like a new obsession with me, apparently.
What’s an obsession? Oh, just that I keep blending spinach into my chocolate baked goods because guess what? NO ONE CAN TELL. It adds nourishment, and as an added bonus, it is making all of our chocolate baked goods extra moist. True story.
See, it’s chocolate cake. With spinach. And it’s awesome.
Read these to learn more and to join the craze:
- Add spinach to cake mix
- Add spinach to Pumpkin Chocolate Cake
- Add veggies to everything you can possibly think of
- Add spinach to cake and bake it in a crock pot
And now, we are adding spinach to our Chocolate Muffins. It changes nothing about the taste of the muffins. It only makes them moist and easy to eat. Alrighty-then. Why have we not been doing this all along?
Moist Chocolate Muffins
- ½ cup melted coconut oil
- 1 cup milk
- ½ cup sour cream
- 2 eggs
- 3ish handfuls of fresh spinach
- ½ - ⅔ cup brown sugar or sucanat
- ½ cup unsweetened cocoa powder
- 3 cups whole grain flour
- 1¼ teaspoon baking powder
- 1 teaspoon sea salt
- Place all ingredients into a high power blender, beginning with liquids.
- Cover blender and blend on high until the spinach is pureed and all ingredients are thoroughly mixed.
- Pour into 24 prepared muffin tins.
- Bake in a 400 degree oven for 20-24 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Can you make these muffins without a blender? Yes. But make sure you puree the spinach with the liquids first so that it isn’t chunky in your muffins.
When I mix all of my ingredients together in my Blendtec, I find that the spinach is no longer recognizable and simply adds moisture to the batter! Plus it makes the mixing part of this recipe super easy!
NOTE: I bake for a large family so this recipe is the double version. Cut ingredients in half if you only want to make a regular 12-muffin batch!
I mean, I also found what I have. But what I have. And it’s just plain ol’ stoneware. 
