Spinach Banana Muffins Recipe

Introduction

These Spinach Banana Muffins are a delicious and nutritious way to start your day or enjoy as a snack. Packed with fresh spinach and ripe bananas, they offer a subtle sweetness and moist texture that everyone will love.

Ingredients

• 2 1/2 cups white whole wheat flour (all-purpose or whole wheat will work also)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup coconut sugar (honey, pure maple syrup, or granulated sugar can be used)
• 3/4 cup milk of choice (whole milk recommended)
• 1/4 cup melted coconut oil (butter or olive oil also work; slightly cooled)
• 1 teaspoon vanilla extract
• 2 cups fresh spinach (frozen and thawed spinach can be used)
• 2 very ripe bananas
• 1/2 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a muffin tin with liners or grease it well. Silicone liners are recommended as they peel off muffins easily.
2. Step 2: In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and coconut sugar.
3. Step 3: In a blender, combine the egg, milk, melted coconut oil, vanilla extract, bananas, and fresh spinach. Blend until smooth.
4. Step 4: Pour the spinach mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins moist.
5. Step 5: Fold in the chocolate chips if using.
6. Step 6: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the muffins to cool completely before removing the liners to prevent sticking, especially if using silicone liners.

Tips & Variations

• Substitute coconut sugar with honey or pure maple syrup for a different sweetness profile.
• Use frozen spinach if fresh is unavailable, but be sure to thaw and drain excess water first.
• Add nuts such as walnuts or pecans for added crunch.
• Replace chocolate chips with dried fruit like raisins or cranberries for a fruity twist.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat muffins in the microwave for 15-20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of white whole wheat?

Yes, all-purpose flour or regular whole wheat flour can be used as a substitute. The texture may vary slightly but the muffins will still turn out delicious.

Is it necessary to blend the spinach and banana mixture?

Blending the spinach and bananas helps create a smooth batter and evenly distributes the spinach flavor without large leaf pieces, resulting in moist and tender muffins.

Spinach Banana Muffins Recipe

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★★★★★

4.4 from 104 reviews

Delicious and healthy Spinach Banana Muffins that combine the natural sweetness of ripe bananas with fresh spinach for a nutrient-packed treat. These muffins are perfect for breakfast or a wholesome snack, made with whole wheat flour and optionally enhanced with chocolate chips for extra indulgence.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups white whole wheat flour (all-purpose or whole wheat will also work)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup coconut sugar (honey or pure maple syrup or granulated sugar can be substituted)

Wet Ingredients

• 1 egg
• 3/4 cup milk of choice (whole milk used)
• 1/4 cup melted coconut oil (butter or olive oil can be used, slightly cooled)
• 1 teaspoon vanilla extract
• 2 very ripe bananas
• 2 cups fresh spinach (frozen and thawed can be used)

Optional

• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees F and prepare muffin tin by lining it with silicone liners or greasing it well to ensure easy muffin removal.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and coconut sugar thoroughly to evenly distribute the leavening agents and sugar.
3. Blend Wet Ingredients: In a blender, add the egg, milk, melted coconut oil, vanilla extract, ripe bananas, and fresh spinach. Blend until the mixture is completely smooth, ensuring the spinach is fully incorporated.
4. Combine Mixtures: Pour the blended wet mixture into the bowl with dry ingredients. Stir gently to combine, mixing just enough to merge ingredients without overmixing to keep muffins moist.
5. Add Chocolate Chips: Fold in the chocolate chips carefully if using, distributing them evenly through the batter.
6. Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each about two-thirds full to allow room for rising during baking.
7. Bake: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove muffins from the oven and allow them to cool completely before peeling off the liners. Using silicone liners makes peeling easier and helps maintain muffin shape.

Notes

• Using silicone liners is recommended for easy muffin removal.
• Frozen spinach should be fully thawed and drained before blending.
• Sugar alternatives like honey or maple syrup will alter sweetness and texture slightly.
• Do not overmix batter once wet and dry ingredients are combined to prevent tough muffins.
• Ripe bananas are essential for natural sweetness and moisture.

Keywords: spinach banana muffins, healthy muffins, whole wheat muffins, breakfast muffins, spinach recipes, banana recipes