Sweet Spinach Muffins with Banana

4.98 from 643 votes

Sweet Spinach Muffins with Banana

These healthy spinach muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: Muffins

Servings:

Calories: 131kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup sliced ripe banana (about 2 small or 1 medium/large)
2 cups lightly packed baby spinach
3/4 cup milk (dairy or unsweetened plain nondairy)
1/4 cup honey
2 tablespoons melted and cooled butter (OR neutral oil OR plain yogurt)
2 eggs
1 teaspoon vanilla extract
1 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon salt
1 cup whole-wheat flour
Mini chocolate chips (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
Place all ingredients into a blender except the flour and chocolate chips, if using.
Blend until very smooth, stopping to scrape down the sides of the bowl as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
Pulse in the flour just to combine, or stir it in gently.
Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
Serve slightly warm, at room temp, or chilled.

Video

Notes

You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip-top bag with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Use very ripe bananas with brown spots for the best natural sweetness.
To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
Dairy-free: Use unsweetened nondairy milk and a neutral oil instead of butter.
Gluten-free: Try King Arthur's gluten free flour blend.
Egg-free: Omit the eggs and use 1½ cups sliced banana.
To make with frozen spinach, thaw spinach, squeeze very dry, and measure out 1/4 cup. Proceed with the recipe.
To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly.
To make these with kale, I prefer using kale that's been frozen since it tastes less green. Simply wash, dry, and store it in a zip top bag in the freezer. Crush gently in the bag and measure with a measuring spoon. (I use it in smoothies this way too!) Baby spinach usually has a milder flavor when used fresh.
You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also omit them.
These are not crazy sweet without the chocolate chips (though my kids like them just fine!), so if you think your kids will prefer a sweeter muffin, add 1/4 cup granulated sugar to the batter.

Nutrition