Description
These Super Green Banana Spinach Muffins are a healthy, kid-friendly treat packed with fruits and veggies. Naturally sweetened with bananas and made vibrant with spinach, they’re perfect for breakfast, snacks, or lunchboxes.
Ingredients
- 2 ripe bananas
- 2 cups baby spinach
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 2 tablespoons melted butter or neutral oil
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F and grease a mini muffin pan.
- Place the bananas, spinach, milk, egg, vanilla, maple syrup, and melted butter in a blender. Blend until smooth.
- In a medium bowl, stir together the flour, baking powder, baking soda, and cinnamon.
- Pour the wet mixture from the blender into the dry ingredients. Stir until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for the best natural sweetness.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- You can use frozen spinach—just thaw and squeeze out excess liquid before blending.
- Great for toddlers and school lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 3g
- Sodium: 45mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
