Spinach Banana Muffins

green spinach muffins stacked on cutting board

5 from 2 votes

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 Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Muffins

Cuisine: American

Keyword: green muffins, healthy muffins for kids, spinach banana muffins, spinach muffins

Servings: muffins

Calories: 108kcal

Author: Nikki Gladd

Ingredients

6 oz. fresh baby spinach
4 tablespoons unsalted butter , melted
3/4 cup low-fat milk
1/3 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
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

Nutrition