Description
Soft and moist spinach muffins naturally sweetened with banana, blending nutritious greens with a classic muffin flavor perfect for snacks or breakfast.
Ingredients
- 1 cup sliced ripe banana
- 2 cups lightly packed baby spinach
- 3/4 cup milk (dairy or nondairy)
- 1/4 cup honey
- 2 tablespoons melted and cooled butter, 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)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Add banana, spinach, milk, honey, butter, eggs, vanilla, oats, baking soda, and salt to a blender.
- Blend until completely smooth and evenly green.
- Add flour and pulse gently until just combined.
- Pour batter into muffin cups, filling about 3/4 full.
- Optional: sprinkle chocolate chips on top.
- Bake for 18–20 minutes until firm and lightly golden.
- Cool on a wire rack before serving.
Notes
- Do not overmix after adding flour.
- Use ripe bananas for natural sweetness.
- Frozen spinach should be thawed and drained היט well.
- Skip honey for babies under 1 year.
- Store in airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
