These Sweet Spinach Muffins combine the delicious flavor of banana muffins with the added nutrition of spinach. They’re perfect for a healthy breakfast or snack and can be made ahead and stored for convenience.
- Blender
- Muffin Tin
- Measuring Cups
- Paring Knife (optional for transferring muffins to a wire rack)
- 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)
- Preheat the oven to 375°F and grease a muffin tin.
- Blend all ingredients except the flour and chocolate chips until smooth.
- Stir in the flour until just combined.
- Pour the batter into the muffin tin, filling each cup about ¾ full.
- Sprinkle with chocolate chips if desired.
- Bake for 18-20 minutes or until firm and lightly browned.
- Let cool before serving.
These muffins can be stored in the fridge for 3-5 days or frozen for up to 3 months. They are perfect for a quick and nutritious snack or breakfast.
Leave a Reply