These spinach banana muffins are healthy green muffins for kids, but adults love them, too! Sweetened with bananas and honey, these muffins have no refined sugar.
You may have heard these spinach banana muffins called "Hulk muffins," "Ninja Turtle muffins," "Green muffins," "Monster muffins". When you give it a fun title for the kids, they won't even realize healthy veggies are hidden inside! You might also call these "blender muffins" because the batter is quickly pureed in a blender.
Best Way to Use Up Fresh Spinach
We often buy fresh baby spinach from our local big club store because it's the same price there for a MUCH bigger package. But, this often means we have a bunch we need to use it up quickly before it goes bad. We also typically have ripe bananas we don't want to waste. These spinach muffins are perfect for that!
Ingredients and Instructions
(full printable recipe at the end of this post)
This recipe for these green muffins calls for typical baking ingredients, although you might need to visit the store and pick up white whole wheat flour (whole wheat flour is also fine, but I like the white whole wheat better).
What You Need:
- Fresh baby spinach (6 oz.)
- Bananas (2 medium ripe)
- White whole wheat flour (2 cups)
- Unsalted butter (4 tablespoons)
- Egg (1 large)
- Low-fat milk (¾ cup)
- Honey (⅓ cup)
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Vanilla
Plan ahead to make sure you have ripe bananas on hand. In a pinch, this post tells you how you can quickly ripen your bananas.
How to Make It:
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make these green muffins. The general steps are as follows:
- Preheat oven to 350°F.
- Line muffin pan with paper liners.
- Blend spinach, banana, honey, milk, egg, vanilla and butter.
- Combine dry ingredients in a large bowl and add to blender.
- Blend just a few short pulses or fold in with spatula.
- Divide batter evenly into muffin cups.
- Bake 20 minutes.
Top Tips and Tricks
Do not over mix. Once you add the dry ingredients to the blender, only pulse the mixture a few short times until it is JUST blended. I like to just pulse it 2 or 3 short times then gently fold the rest with my rubber spatula.
Do not over bake these muffins. If you bake them for the perfect amount of time, you'll keep a nice bright green color. Otherwise, the muffins reach a point in the oven where they start turning brown. So watch them carefully to achieve that perfect green!
Keep the spinach hidden, at first. The first time you make these, quickly whip them up before your kids can see the spinach. Then, after they try the muffins and declare they love them you can reveal the secret ingredient! The next time they can be involved and have fun helping you make them.
My kids love these muffins even though they know there is spinach in them. As you can see, my youngest couldn't even wait until I was done with our photo shoot to grab another one!
Variations
Milk: I have tried making these muffins with oat milk, but they turned out way too dense
Oil: I've also tried melted coconut oil instead of the butter, which worked out just fine. Vegetable or canola oil is also a fine substitute for butter.
Mix-ins: You can try other variations such as stirring in a few nuts, chocolate chips, or even cinnamon chips!
Storage and Leftovers
Store: These muffins store well at room temperature in an airtight container. For best storage, line the bottom of container with a paper towel and another layer over top the muffins before placing the top on. This helps keep moisture away from the muffins.
Freeze: You can freeze spinach muffins in a freezer bag for up to 1 month. It may store longer, but my preference for best taste is 1 month.
More Banana Muffin Recipes
- Easy Banana Muffins
- Almond Flour Banana Muffins
- Strawberry Blueberry Banana Oat Muffins
- Strawberry Banana Muffins
Made this recipe?
Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This article was originally published August 2020 and updated January 2024 with no changes to the recipe.
Recipe Card
Spinach Banana Muffins (Green Muffins)
Ingredients
- 6 oz. fresh baby spinach
- 4 tablespoons unsalted butter , melted
- ¾ cup low-fat milk
- ⅓ cup honey
- 2 small ripe bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat white flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line muffin pans with paper liners; set aside.
- In blender, puree the spinach, melted butter, milk, honey, bananas, egg, and vanilla.
- In a separate bowl, whisk the flour, cinnamon, baking powder, baking soda and salt. Add to the wet ingredients in the blender and pulse just 2 to 3 times until JUST blended (some dry ingredients may still be visible). Do NOT overmix.
- Evenly divide batter into pans, filling 18 muffin cups. Bake 18 to 20 minutes, or until muffins are firm on top. Watch closely and remove from oven before they start to brown!
- Remove muffins immediately from pan to wire rack to cool completely before eating.
Notes
- Do not over mix. Once you add the dry ingredients to the blender, only pulse the mixture a few short times until it is JUST blended. I like to just pulse it 2 or 3 short times then gently fold the rest with my rubber spatula.
- Do not over bake these muffins. If you bake them for the perfect amount of time, you'll keep a nice bright green color. Otherwise, the muffins reach a point in the oven where they start turning brown. So watch them carefully to achieve that perfect green!
- Keep the spinach hidden, at first. The first time you make these, quickly whip them up before your kids can see the spinach. Then, after they try the muffins and declare they love them you can reveal the secret ingredient! The next time they can be involved and have fun helping you make them.
- Nutrition information is an estimation only and varies by ingredients.
Shelbie says
Can I use coconut flour? If so would it be the same amount as the wheat flour? Thanks. Not rating yet because we haven’t made them yet but they sound delicious!
Nikki Gladd says
Hi Shelbie. I have no experience using coconut flour so I cannot say for sure. Sorry!
Lish says
My 3.5 year old and I made these together, and she loves them so much that she had 2 for breakfast! I reduced the honey to 1/4 cup and they were sweet enough for us, but if your kids (or you!) are a little hesitant to try a green muffin, I'd go with the full 1/3 cup. We also used whole milk because that's what we had on hand, and I don't think it impacted the quality.
Tomorrow is St Patrick's Day and we're calling them leprechaun muffins ☘️
Nikki Gladd says
Love it! Thanks, Lish!
Abby S says
So I made these today. They were just ok. I am on a low calorie diet. -trying to stay under 1200 calories-doctor supervised. With this being said, I substituted the flour for almond flour. I would suggest if anyone wants to do this this I would suggest 2-1/2 cups. Substituting this flour doesn’t save me calories but it’s much healthier. I also washed my spinach. I think it added too much moisture. Mine all sank in the middle-probably my fault I didn’t cook them long enough. They looked good in the oven but once I opened the door they fell.
Mine stuck really bad to the cupcake liner really bad.-not sure why. I’m gonna make these again and very lightly coat my cupcake liners with olive oil.
I made these looking for a sweet substitute as I’m craving my sweets mad bad. The fact I could add just a few chocolate chips to this really attracted me. I’m going to try this again with almond flour. I’m also going to try a granulated stevia sweetener-the brown kind for a different taste. I think there’s too much liquid. I want a fluffier texture.
The recipe is ok in my eyes. I also would recommend adding walnuts.
For anyone asking about honey it is unsafe for anyone under the age of one years old.
Nikki Gladd says
Hi Abby,
The reason these were not as fluffy as you desired is because you used almond flour. Almond flour makes a very dense muffin. I would recommend my almond flour banana muffins recipe for you, instead.
When substantially changing the recipe like using a completely different flour, I would suggest not rating the recipe. The 3-star rating you gave it is not reflective of the recipe as written, but based on your substitutions and may be confusing to others. If you can remove your star rating (but please do leave your comment as it will be helpful to those who want to use almond flour) that would be appreciated.
Thank you!
KateLynn says
Delicious! My 3yr old loved them. He’s used to mom putting greens in just about everything, so I would definitely not say he’s sensitive to the taste. But, he is still 3! These were plenty sweet for our taste. Only change I’ll make is a scant 1/2tsp of salt. I used coconut oil in place of the butter and they were a tad too salty for my preference. But still 5 stars as written!!!
Anonymous says
Under a year old would you have to steam the spinach first? Would that mess up the recipe? I would sub real syrup for honey or use dates maybe as honey isn't safe until after a year old. Could you use ground oats in place of the flour?
Nikki Gladd says
Hi! I am not an expert on what food is safe for infants and toddlers, so I am not the best one to ask. I wouldn't recommend subbing ground oats for the flour.
Ari says
I can’t find a 18 tin muffin pan anywhere 🙁
Nikki Gladd says
Hi Ari,
I don't think 18-cup muffin pans exist. Instead, use two 12-cup pans or Wilton does sell a large 24-cup pan.
Hope this helps!
Nikki
Jenna says
Would you be able to swap the wheat flour for all purpose flour?
Nikki Gladd says
Yes. 🙂
Abby says
I made these today for my daughter who is allergic to cows milk by substituting for other products, and they have turned out awful. I want to try again so please could I have some advice?
I ended up leaving them in for twice the cooking time because I kept dipping a knife in and every time it came out with mixture on it. The tops ended up over cooked and the muffin beneath still too sticky.
I should note the following things...
I used unsweetened coconut milk & plant based butter as alternatives to dairy products.
I washed the spinach leaves, I did try to shake off the water but could the moisture have caused this?
My muffin tray holds 12, I just realised your recipe is for 18 so could it be because I made 12 larger muffins?
350F - is that in a fan assisted? I used a converter and it said 160 degrees in a fan oven but I may have ended up with it too low.
I really want to try these again and the bit I tasted was lovely!
Nikki Gladd says
Hi Abby,
Although I won't be able to answer your questions entirely because I'm not an expert with substituting for non-dairy products, I will say that the fact you made only 12 would definitely cause a difference in baking time. My oven is a standard electric oven. Washing the spinach leaves shouldn't have made a difference. I really believe your main issue was only making 12 cupcakes instead of 18. Hope this helps!
Mandy says
I also made these today and it came out to 17 muffins. I ended up having to double the cooking time as well and they were still not done inside!
Nikki Gladd says
Thanks, Mandy. That's interesting they were not done even at double the baking time! Did you happen to make any ingredient substitutions? My only other suggestion is to double check your oven temperature.
Abby says
If not oat milk, do you have any suggestions for a milk substitute for a toddler with a cows milk allergy please? She normally drinks soya. Thank you!
Leana says
Hi, I’d love to try this recipe for my 10month old, but have heard honey isn’t safe for babies under 1years old? Or having it cooked in the recipe would be fine vs direct? What do you think?
Nikki Gladd says
Hi Leana, I don't think I'm qualified to answer that question. If you're uneasy about it, try using another sweetener that you feel is safer. 🙂
victoria Kendrick says
Even cooked honey is unsafe for babies under one due to the risk of botulism.
Megan says
Amazing! Made these for some extra fun treats on Saint Patrick’s day, but think they’ll be in the normal rotation! I had 4oz of kale and picked through my spring mix to get 2oz of spinach. I also made it gluten free. Worked wonderfully and my 2 year old approved so far!
Nikki Gladd says
So glad to hear this! They’re so fun for Saint Patrick’s!
Tannya says
Can I use regular wheat flour?
Nikki Gladd says
Yes, you can. The color may not be as bright green, however.
Paula says
Great recipe. I tweaked it to fit our family's sweet tooth and my on hand supplies. Used regular fresh spinach, 1 ripe banana plus cooked down pureed apples, fig preserve for extra sweetness and texture. Turned out very easy, very green and very delicious.
Nikki Gladd says
Thank you, Paula! And what fun substitutions!
Dayla says
It says 6oz of spinach- does this mean like the entire prepackaged 6oz bag or are you saying closer to 2/3C ... I want to use some frozen chopped spinach but wasn’t sure on the amount. Thanks!
Nikki Gladd says
Hi Dayla,
It means a 6 oz. bag of fresh baby spinach. If you use frozen spinach, make sure all of the moisture is squeezed out. I haven't tested with frozen spinach so would love to hear your feedback on how it turns out. Thanks!
Madison says
What about storage for these muffins? Do you think they can be frozen?
Nikki Gladd says
Absolutely! I freeze them and will take a few out to rest on the counter top at room temperature to thaw -- takes about 30 minutes to an hour. 🙂