Description
Soft, naturally sweet spinach banana muffins made with fresh baby spinach, ripe bananas, honey, cinnamon, and white whole wheat flour. These bright green muffins make a wholesome breakfast, lunchbox addition, or freezer-friendly snack.
Ingredients
Scale
- 6 ounces fresh baby spinach
- 4 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup low-fat milk
- ⅓ cup honey
- 2 small ripe bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line two muffin pans with 18 paper liners.
- Add the spinach, melted butter, milk, honey, bananas, egg, and vanilla extract to a blender.
- Blend until the wet mixture looks completely smooth and no visible spinach pieces remain.
- In a separate bowl, whisk together the white whole wheat flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the blender. Pulse two or three short times, just until most of the flour disappears.
- Remove the blender jar and gently fold any remaining dry streaks into the batter with a rubber spatula.
- Divide the batter evenly among the 18 prepared muffin cups, filling each cup about three-quarters full.
- Bake for 18 to 20 minutes, until the tops feel firm and a tester comes out with a few moist crumbs.
- Immediately transfer the muffins from the pans to a wire rack.
- Cool completely before serving so the crumb can finish setting.
Notes
- Use very ripe, brown-spotted bananas for the best natural sweetness and moisture.
- Do not overmix the batter after adding the flour. Pulse only two or three times, then finish folding by hand.
- Begin checking the muffins at 18 minutes. Overbaking can darken their bright green color and dry the crumb.
- Measure flour by spooning it into the measuring cup and leveling the top rather than packing it.
- Store cooled muffins in an airtight container for up to two days at room temperature or five days in the refrigerator.
- Freeze the muffins for up to three months in a freezer-safe bag or container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 108
- Sugar: 7
- Sodium: 82
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 18