These spinach muffins are healthy green muffins for kids, but adults love them, too! Sweetened with bananas and honey, these have no refined sugar.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Muffins
Keyword: green food, green muffins, spinach muffins
Author: Nikki Gladd
6oz.fresh baby spinach
4tablespoonsunsalted butter, melted
2cupswhole wheat white flour
2 teaspoonsground cinnamon
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.
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.