Sweet Spinach Muffins with Banana

Amy Palanjian

These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big
handful of spinach. These store well, so you can make them ahead of time and pull them out of the
fridge or freezer to serve.

4.91 from 157 votes

PREP TIME COOK TIME TOTAL TIME

10 mins 18 mins 28 mins

COURSE CUISINE SERVINGS CALORIES

Breakfast Muffins 12 131 kcal

INGREDIENTS
1 cup sliced ripe banana (about 2 small or one medium/large)
2 cups lightly packed baby spinach
3/4 cup milk (dairy or unsweetened plain nondairy)
1/4 cup honey
2 tablespoons melted and cooled butter (OR neutral oil OR plain yogurt)
2 eggs
1 teaspoon vanilla extract
1 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon salt
1 cup whole-wheat flour
Mini chocolate chips (optional)

INSTRUCTIONS
1. Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
2. Place all ingredients into a blender except the flour and chocolate chips, if using.
 3. Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want
the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
4. Pulse in the flour just to combine, or stir it in gently.
5. Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with
chocolate chips if using.
6. Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can
also check to see if a cake tester inserted into the center comes out cleanly.)
7. Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
8. Serve slightly warm, at room temp, or chilled.

NOTES
You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly
warmed. Or store in a zip top bag with as much air removed as possible in the freezer for up to 3
months. Thaw overnight in the fridge or at room temperature.
Use very ripe bananas with brown spots for the best natural sweetness.
To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate
chips.
Dairy-free: Use unsweetened nondairy milk and using a neutral oil instead of butter.
Gluten-free: try King Arthur's gluten free flour blend.
Egg-free: Omit the eggs and use 1½ cups sliced banana.
To make with frozen spinach, thaw spinach, squeeze very dry, and measure out 1/4 cup. Proceed
with the recipe.
To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a
cake tester inserted into the center comes out cleanly.
To make these with kale, I prefer using kale that's been frozen since it tastes less green. Simply
wash, dry, and store it in a zip top bag in the freezer. Crush gently in the bag and measure with a
measuring spoon. (I use it in smoothies this way too!) Baby spinach usually has a milder flavor
when used fresh.
You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top
depending on your preference. You can also just omit them.
These are not crazy sweet without the chocolate chips (though my kids like them just fine!), so if
you think your kids will prefer a sweeter muffin, add 1/4 cup granulated sugar to the batter.

NUTRITION
Calories: 131kcal Carbohydrates: 21g Protein: 4g Fat: 4g
Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g
Cholesterol: 34mg Sodium: 154mg Potassium: 168mg Fiber: 2g
Sugar: 8g Vitamin A: 600IU Vitamin C: 3mg Calcium: 35mg
Iron: 1mg

KEYWORD
baby muffins, spinach muffins

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