Fresh spinach is hidden in these sweet (no refined sugar) muffins giving them their fun green color. These spinach banana muffins are healthy muffins for kids, but adults love them, too!
Course: Breakfast, Muffins
Keyword: green muffins, healthy muffins for kids, spinach banana 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.
Nutrition information is an estimation only and varies by ingredients.