These green Monster Muffins are adorable for Halloween lovers of all ages! The monster muffin is like a healthy*ish chocolate chip muffin, light and fluffy, subtly sweet, and naturally colored with spinach.
My kids loved these adorable little Monster Muffins! They’re perfect for Halloween, without being scary or creepy in any way. These green muffins are also simple and fun to throw together – perfect for little helpers!
They’re subtly sweetened, fluffy, and taste like a chocolate chip muffin – that just so happens to be green. (And the green is all natural, by the way, just from spinach!)
Why This Recipe is SO Good:
- Tastes like a chocolate chip muffin!
- Made healthy*ish, with ingredients like whole wheat flour, Greek yogurt, and spinach.
- They’re a fun green color.
- Easy to make “spooky” for Halloween or other monster-involving occasions.
- They’re delicious!
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!
- White Whole Wheat Flour: did you know white whole wheat flour is the same thing as whole wheat flour? It’s still 100% whole grain, it just uses a different variety of whole wheat. But it makes for a slightly lighter and fluffier texture, which works well in baked goods!
- Greek Yogurt: keeps the muffins moist, replacing some of the fat in typical muffin recipes.
- Butter: keeping some butter keeps the butter flavor, as well as adds with the crumb of the muffin.
- Spinach: blend fresh spinach into your liquid ingredients for a nutrition boost and to give a monster-green color.
- Brown Sugar: adds sweetness, just a little less than typical muffin recipes.
- Chocolate Chips: my kids are always a fan of adding chocolate chips to muffins! We use mini chocolate chips inside the muffins, and regular-sized chocolate chips on top to eventually help secure the candy eyeballs.
- Candy Eyeball Sprinkles: What monster muffin doesn’t include some candy eyeball sprinkles?! Be sure to read the notes for specifics on when to add your sprinkles, though, because it absolutely matters!
For complete instructions, please check out the recipe card at the bottom of this post!
- Combine dry ingredients in a large bowl.
- Add wet ingredients, including spinach, to a blender and blend until completely pureed.
- Pour wet ingredients into dry ingredients.
- Carefully stir just until combined (don’t overmix).
- Fold in mini chocolate chips.
- Scoop into a muffin tin.
- Place regular-sized chocolate chips gently on the muffin top, to mark where you’ll want the eyeball sprinkles to go.
- Bake, then once done, stick the candy eyeball sprinkles onto the large chocolate chip placeholders.
- Blend thoroughly – you don’t want any chunks of spinach leaves in the muffins!
- Don’t overmix! Stir the batter just until combined, then gently fold in the mini chocolate chips.
- Don’t let the batter sit out too long before baking. The leavening agents (baking powder and baking soda) are activated when they mix with the wet ingredients, so you want to quickly mix and get them baking in the oven to help keep your muffins light and fluffy.
- Do not bake the sprinkles! I tried testing this muffin monster recipe multiple ways, times, temperatures, etc., and unfortunately the sprinkle eyeballs just never turn out well when you bake the muffins with the eyeball sprinkles on. You have to wait to add them at the end, or they will get runny or entirely melt away.
- Use regular-sized chocolate chips for sprinkle placeholders. Just gently place the chocolate chips on top where you’re planning on placing the eyeball sprinkles. While they’re in the oven, these chocolate chips will stay on top, but will get a little melty, which acts as a glue as you press the sprinkles into it.
Substitutions & Variations
- Gluten-Free: You can use a cup-for-cup gluten-free flour blend for a gluten-free flour, then just be sure the rest of your specific ingredients are certified gluten-free, as well.
- Dairy-Free: You can sub oil for the butter and Greek yogurt, or a dairy-free plant-based butter.
- Different Flours: use white whole wheat flour, whole wheat flour, or even all-purpose flour.
- Different Mix-Ins: try changing up the mix-ins a bit! Go for nuts, dried fruit, seeds, or whatever type of muffin mix-in you prefer.
Storage, Freezing, & Reheating
- Storing: Fresh muffins can be stored in an airtight container at room temperature for up to 4 days, and refrigerated for up to 7 days.
- Freezing: Muffins can be frozen – and in fact, they freeze beautifully! Muffins can remain frozen for up to three months.
- Reheating: Muffins can be thawed from frozen at room temperature, or in a microwave for 30-60 seconds.
Supplies You’ll Need
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- 1.75 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt nonfat, plain
- 1/2 cup milk
- 1/2 cup light brown sugar packed
- 1/4 cup butter melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh spinach packed
- 1/2 cup mini chocolate chips
- 2 tablespoons chocolate chips regular sized
- 2 tablespoons candy eyeball sprinkles
- Preheat oven to 350°F and prepare muffin tin by spraying with nonstick spray.
- In a large bowl, stir together dry ingredients.
- In the blender, add wet ingredients, then blend on high for 30-60 seconds until blended smooth.
- Pour wet ingredients into the dry ingredients, then carefully stir until just combined (don't overmix!).
- Fold in the mini chocolate chips.
- Scoop muffin batter into the prepared muffin tin. Top with the regular-sized chocolate chips, placing them as a placeholder for where you'll want the eyeball sprinkles to go.
- Bake for 18-20 minutes on the center or bottom rack. Muffins should be slightly golden brown. If you gently press the top of a muffin, it should quickly spring back when the muffins are done (not stay pressed down).
- Carefully place the eyeball sprinkles on the chocolate chip placeholders, gently pressing them in.
- Let cool, then serve and enjoy.