Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly spray with non-stick spray.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until evenly combined. This will create a smooth, slightly thick mixture.
In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
Pour the liquid mixture into the bowl with the dry ingredients, stirring gently with a spatula or whisk until just combined. The batter will be slightly thick but pourable.
Fold in the pureed greens, mixing just enough to evenly distribute them throughout the batter. You should see a vibrant green swirl now incorporated into the batter.
Stir in the chocolate chips, distributing them evenly into the batter for bits of melty chocolate in every bite.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising. The batter should look thick but moundable.
Bake in the preheated oven for 18 to 20 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs.
Remove the muffins from the oven and let them cool in the tin for five minutes, then transfer to a wire rack to cool completely. The aroma of chocolate and greens will fill your kitchen as they cool.
Once cooled, enjoy these moist, tender muffins with a hint of herbal freshness and rich chocolate flavor, perfect for breakfast or a snack.
