Spinach Banana Muffins
I don’t know about you all, but we’ve been doing a lot of baking over these last couple of weeks. It’s a good way to pass the time and stock up my house with snacks for the freezer (and some sweet treats, of course).
We’ve been lucky to be able to sneak in online grocery orders and avoid the stores, but every time I get bananas, they aren’t as green as I’d prefer and so I’ve got a surplus on my counter. Maddie asked me to make some spinach muffins with them which is funny because she’d normally not want to go within 10 feet of a spinach leaf if I put it on her dinner plate. In smoothies or muffins though? She will happily eat it!
These muffins are super quick and easy and are sweetened with honey instead of sugar. A healthy and nutritious breakfast or snack indeed! I made two batches and stuck the extra in the freezer.
You can add in other ingredients like chia seeds, chocolate chips, or nuts if you want to as well!
One thing to note with this recipe is that you will need a high-powered blender to mix up the wet ingredients and to break down the spinach. I would say that my blender is more in the medium-power range and as a result, you can see my spinach didn’t completely break down in the blender. It broke it down enough so that there weren’t big chunks of the leaves, but a higher powered blender will likely do a better job blending it up and will also probably give you a more vibrant green muffin!
If your blender isn’t strong enough or you don’t have one, you could also use a food processor.
- 1 cup fresh baby spinach leaves
- 1/2 cup vegetable oil
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup honey (or to taste)
- 1 1/2 cups flour
- 2 tablespoons ground flax (optional)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Spray each cavity in a muffin tin with non-stick spray or line with muffin liners and set aside.
- Add the spinach, oil, banana, vanilla, egg, and the honey to a blender. Blend until smooth and the spinach is broken down as much as possible. Set aside.
- Add the flour, ground flax, baking soda, baking powder, cinnamon, and salt to a mixing bowl. Stir together until well-combined. Make a well in the center of the bowl. Pour the wet ingredients from the blender into the bowl and mix until just combined.
- Divide the batter evenly amongst each cavity. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
Serving Size:1 muffin
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 155mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 3g