Chocolate Secret Spinach Oil-Free Plant-Based Muffins

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Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
Chocolate Secret-Spinach Spelt Muffins – Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
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Secret Ingredient: Spinach for Oil-Free Chocolate Plant-Based Muffins

Most vegan baking recipes involve lots of oil, refined sugar, and refined flour. While these treats are free of animal products like butter, milk, and eggs, they can often be less than nutritious. Taking a whole foods, plant-based approach to baking means get rid of refined ingredients. That means no oil, no sugar, no syrup, and only whole grain flour. How can you create a moist, delicious chocolate muffin under those guidelines? The secret: Spinach.

Spinach Add Moisture, Replacing Oil

Removing oil from a baking recipe can leave you with a dry, crumbly muffin. To replace this lost moisture, I used spinach. Like most vegetables, spinach is packed with water. Technically, you could use any green in this recipe. However, sweet baby spinach is the ideal plant-based ingredient. It has natural sweet flavor, which compliments the flavor of these muffins well. Plus, you can find pre-washed bags in the produce section. Which means it’s quick and convenient.

To add even more moisture to the recipe, I also used unsweetened applesauce and unsweetened plain almond milk. These ingredients help create a smooth batter so that the muffins get plenty of rise during baking. You can use any plant-based milk for this recipe, though. Soy milk and rice milk also work.

Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
Spinach is the secret ingredient to keep these oil-free muffins moist in this plant-based vegan recipe

Dates and Bananas Add Sweetness, which Means no Refined Sugar, Syrup, or Honey

Unlike most vegan baking recipes, I want to keep this whole foods, plant-based. Therefor, I am trying to avoid refined ingredients like sugar, syrup, or honey. Even so-called “healthy” sugars like coconut sugar and maple syrup are quite calorie-dense. Plus, they can spike your blood-sugar, making your energy fluctuate.

To sweeten this recipe, I used a combination of dried dates and ripe bananas. Pitted deglet noor dates add deep rich sweetness, similar to brown sugar or coconut sugar. However, they are loaded with fiber, which helps prevent your blood-sugar spike. Bananas have a lighter sweetness, similar to white sugar. They are also loaded with fiber and other nutritious vitamins and minerals like potassium, B6, and vitamin C. Using a combination helped balance the sweetness for these awesome plant-based muffins.

Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
Chocolate Secret-Spinach Spelt Muffins – Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule

A Blend of Whole Grain Spelt Flour and Brown Rice Flour Create Perfect Texture – No Refined White Flour in this Recipe

The last element to consider in this healthy vegan recipe was the dry ingredients. Again, many vegan baking recipes still use refined white flour. However, I wanted to use whole grain flours to keep this plant-based.

It took quite a bit of trial and error, but I found the perfect ratio of whole grain spelt flour and brown rice flour. Spelt flour has a nutty, rich flavor, which compliments the chocolate flavor of these muffins. Brown rice flour helps retain moisture. This gives you a moist muffins, with the perfect texture. Together, they create a crumble that has a good chew while also staying light and fluffy.

Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule

You’ll love these plant-based oil-free Chocolate Secret Spinach Muffins! They are:

  • Moist and Perfectly Sweet
  • Freezer-Friendly
  • Kid-Friendly
  • Healthy
  • Chocolatey

What’s that nutrition?  

Whole food, plant-based baking means you get more nutrition for less calories. We call this calorie density. Each of these muffins is only:

  • 120 calories
  • 1 gram fat
  • 17% daily fiber
  • 3 grams protein
  • 36% of daily calcium

Enjoy!

Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
Chocolate Secret-Spinach Spelt Muffins – Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule

Chef Katie’s Healthy Cooking Tips for Chocolate Secret Spinach Oil-Free Plant-Based Muffins

Spelt Flour: Spelt flour is milled from a whole grain, a member of the wheat family. It has a nutty flavor that accents the chocolate in this recipe. Find it in the baking section of most groceries, near the other flours.

Gluten-Free:  Spelt is a member of the wheat family so it contains gluten.  For a gluten-free version of this recipe, substitute with a gluten-free all-purpose baking mix.

Dark Cocoa Powder: For the best flavor, use a high-quality dark baking cocoa powder. It’s worth investing in a product that has deep, rich flavor. This will make your chocolate baking more delicious.

Nut-Free:  You can substitute a nut-free, plant-based milk for the almond milk.  Soy milk, oat milk, and rice milk would work.  Be sure to use plain, unsweetened milk for the best flavor.

Keep it Green:  You can omit the cocoa and espresso for a Mean Green version of this recipe.  Add ½ cup of spelt flour to make up for the cocoa powder.  These end up tasting more like banana bread – a delicious, healthy, plant-based breakfast muffin!

Oil-Free Baking: I’m on a Mission to get rid of empty calories, like those found in refined oil. This recipe uses applesauce and whole foods to replace oil. For spray-free baking, use parchment muffin liners.


Chocolate Secret Spinach Oil-Free Plant-Based Muffins

Chocolate Secret-Spinach Spelt Muffins - Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
Chocolate Secret-Spinach Spelt Muffins – Healthy, Plant-Based Oil-Free Dessert Treat Recipe from Plants-Rule
  • Medium
  • Yield: 16 muffins
  • Ready in: 40 minutes

If you love this, you’ll also love: Plant-Based Peach Cake with Pecan Vanilla Frosting, Chocolate Peanut Butter Banana Monkey Bars, and 4-Ingredent Raw Chocolate Walnut Brownies

Chocolate Secret Spinach Oil-Free Plant-Based Muffins

Spinach is the secret ingredient in these oil-free plant-based muffins. Natural sweetness comes from dates and bananas – no refined sugar or syrup. A dash of chocolate flavor makes them irresistible. Made with whole grain flour, these treats are a healthy, satisfying vegan delight!
Course Dessert, Snack
Cuisine American, Dessert, Healthy, Low-Carb, No Sugar Added, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword chocolatey, date-sweetened, greens, healthy, kid-friendly, moist, plant-based, spinach, vegan, vegetarian, wfpb, whole food, whole grain
Total Time 40 minutes
Servings 16
Calories 120kcal

Ingredients

  • 1 cups (200g) pitted dates
  • 5 ounces baby spinach about 4 cups
  • ½ cup (114g) applesauce
  • 1 ½ cups (330g) mashed ripe bananas (about 3 bananas)
  • 2 teaspoons vanilla extract
  • 6 ounces (3/4 cup) unsweetened plain almond milk
  • 1 teaspoon instant espresso powder
  • 1 cup (120g) spelt flour
  • ½ cup (80g) brown rice flour
  • ½ cup (48g) cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut flake

Instructions

  • Preheat your oven to 350Line 16 muffin cups with parchment paper muffin liners.
  • For the wet mixture: In a blender, combine the dates, baby spinach, applesauce, bananas, vanilla, almond milk, and espresso powder. Puree until smooth, scraping down the sides of the bowl as needed.
  • For the dry mixture: In a large mixing bowl, place the spelt flour, brown rice flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to combine.
  • Pour the pureed wet mixture into the bowl with the dry ingredients. Use a whisk to thoroughly combine. Try not to overmix as it will toughen the dough.
  • To portion and bake the Chocolatey Secret-Spinach Spelt Muffins: Portion the batter into the pre-lined muffin tin, filling each cup about ¾ cup full. Sprinkle the coconut flake onto each muffin. Place in the oven and bake 25-30 minutes, until a toothpick can be inserted and come out clean.
  • Remove and let cool 10 minutes in the muffin tins. Cool to room temperature. Then enjoy or refrigerate for later.
 

Nutrition Facts

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 120
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 189 mg 8 %
Potassium 278 mg 8 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 4 g 17 %
Sugars 12 g  
Protein 3 g 5 %
Vitamin A 17 %
Vitamin C 12 %
Calcium 36 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • If you care Unbleached Large Baking Cups
  • Rodelle Gourmet Baking Cocoa Powder
  • ARROWHEAD MILLS FLOUR WHOLE SPELT ORG
  • Pamela’s Products Gluten Free All Purpose Flour Blend, 4 Pound
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    • I think using just whole wheat pastry would have too much gluten and you’d get a dense, chewy muffin. Sub at least 1/2 cup (the amount that’s brown rice flour) with something with less gluten. You can use regular rice flour, white AP flour. If you try it and it does work with just whole wheat pastry, let me know!

    • Yes, you can omit the espresso. Espresso complements the dark, rich flavor of the cocoa powder. It’s not necessary, but it’s a classic “chef’s trick” for creating more intense chocolate flavor.