In kids cooking classes there is always a moment when someone asks:
“Wait… there’s spinach in this?!”
And then they take another bite.
Sometimes the best way to change how children think about food is not through instruction—but through experience.
A bowl, a spoon, a little mess, and the magic of chocolate.
These muffins are perfect for a kids cooking class because they are:
• naturally sweet from banana
• full of hidden vegetables
• soft and chocolatey
• easy for little hands to mix
The vegetables melt into the batter, so even picky eaters rarely notice them.
And when children help make something themselves, they are far more excited to eat it.
Ingredients
- 1 banana, ripe, chopped
- 1 zucchini, chopped
- 1 packed cup fresh spinach
- 1 egg
- ¼ maple syrup
- 2 tbsp. melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup AP flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp. baking soda
- 1/2 tsp. salt
- ½ cup chocolate chips
Optional: extra chocolate chips for the top
Method
- Set oven to 350°F (175°C). Line a muffin tray.
- In a blender, combine banana, spinach, zucchini, egg, maple syrup, melted butter, and vanilla. Blend until smooth and bright green.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the green mixture into the bowl and stir gently.
- Fold in the chocolate chips with a spoon
- Spoon the batter into muffin cups about ¾ full. Add a few extra chocolate chips on top.
- Bake for 20-25 minutes, until a toothpick comes out mostly clean.
- Let them cool for 5–10 minutes before eating.
These muffins sneak in some wonderful nourishment:
Banana – natural sweetness and energy
Zucchini – moisture and gentle fiber
Spinach – iron and minerals
Cocoa – antioxidants and deep chocolate flavor
