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!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Breakfast, Muffins
Cuisine: American
Keyword: green muffins, healthy muffins for kids, spinach banana muffins, spinach muffins
Servings: 18muffins
Calories: 108kcal
Author: Nikki Gladd
Ingredients
6oz.fresh baby spinach
4tablespoonsunsalted butter, melted
3/4cuplow-fat milk
1/3cuphoney
2smallripe bananas
1largeegg
1teaspoonvanilla extract
2cupswhole wheat white flour
2 teaspoonsground cinnamon
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
Instructions
Preheat oven to 350°F. Line muffin tin 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 pan, 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
Nutrition information is an estimation only and varies by ingredients.