Imagine a muffin recipe that sneaks spinach into your breakfast with sweet banana goodness—these Banana Spinach Muffins are just that kind of delightful surprise! Wholesome, naturally sweetened, and perfect for picky eaters, each bite is a soft, moist treat that keeps you energized through busy mornings. Whether you’re a fan of healthy baking or simply after an easy way to add greens to your day, Banana Spinach Muffins are a no-fuss, wildly delicious addition to your muffin repertoire.
Ingredients You’ll Need
Banana Spinach Muffins rely on a handful of carefully chosen ingredients—each plays a starring role in the taste, texture, and inviting color of these wholesome bakes. With no complicated add-ins or hard-to-find components, you’ll find these Banana Spinach Muffins come together with straightforward pantry staples.
- Bananas: Make sure they’re ripe—brown spotted bananas amp up the natural sweetness and keep these muffins moist.
- Fresh spinach: Packed tightly into your measuring cup, spinach becomes virtually undetectable in flavor but gives gorgeous green flecks and boosts nutrition.
- Egg: This helps bind the muffins so they hold together beautifully without being dense.
- Unsweetened applesauce: Adds extra moisture and a touch of subtle fruity flavor, lightening the overall texture.
- Honey or maple syrup: For gentle, natural sweetness—a little goes a long way to complement the bananas.
- Vanilla extract: Enhances sweetness and rounds out the flavors with warmth.
- Whole wheat flour: Brings fiber and hearty flavor, making these muffins satisfying but never heavy.
- Rolled oats: For a lovely chew and rustic, wholesome bite in every muffin.
- Baking powder: Helps the muffins rise tall and light.
- Baking soda: Reacts with the banana and applesauce for extra lift and fluffiness.
- Ground cinnamon: Adds warmth that pairs perfectly with banana and honey.
- Salt: Just a pinch highlights all the other flavors and prevents the muffins from tasting flat.
How to Make Banana Spinach Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F—this ensures even baking from the very beginning. Line a 12-cup muffin tray with paper liners or give it a light coating of nonstick spray so your Banana Spinach Muffins pop out effortlessly after baking.
Step 2: Blend the Wet Ingredients
In a blender, combine your ripe bananas, fresh spinach, egg, applesauce, honey (or maple syrup), and vanilla extract. Blend until the mixture is smooth and creamy—the spinach should be fully pureed so it disappears into the batter, making the muffins olive-hued and utterly inviting.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Make sure there are no clumps and that the oats are evenly distributed for even texture in every muffin.
Step 4: Combine Wet and Dry
Pour the blended spinach-banana mixture into your bowl of dry ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. Mixing only until there are no dry streaks is the secret to a tender crumb in your Banana Spinach Muffins—overmixing can make them tough.
Step 5: Fill and Bake
Evenly distribute the batter into your muffin cups, filling each about three-quarters full for the perfect rise. Slide the tray into the oven and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool Completely
Let your Banana Spinach Muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This little rest helps finish the muffins’ texture and makes them easier to unmold. Let them cool fully before storing, especially if you plan to freeze extras.
How to Serve Banana Spinach Muffins
Garnishes
For a bright finish, sprinkle the tops of your Banana Spinach Muffins with a handful of mini chocolate chips, chopped nuts, or a light dusting of cinnamon right after baking. These small touches make each muffin pop visually and add an extra layer of flavor for your family and guests.
Side Dishes
Pair your Banana Spinach Muffins with creamy Greek yogurt and some fresh berries for a balanced breakfast. If you’re feeling extra fancy, serve them alongside a fruit salad or a smoothie for a power-packed brunch that hits all the right notes—nutritious, satisfying, and full of color.
Creative Ways to Present
Get creative by tucking Banana Spinach Muffins into lunchboxes, displaying them in a basket for a picnic, or slicing them in half and spreading with nut butter for an easy snack on the go. Arrange them in cupcake wrappers and tie up a dozen as a cheerful, homemade gift for a teacher or neighbor—they travel beautifully!
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Spinach Muffins in an airtight container at room temperature for up to two days. If you want to keep them extra fresh, pop the container in the fridge and they’ll last up to five days—just let them come to room temperature before eating for the best flavor and texture.
Freezing
These muffins are fabulous for freezing! Once completely cool, place Banana Spinach Muffins in a single layer in an airtight bag or container. They’ll keep for up to three months. When you’re ready for a muffin fix, just pull out however many you need—no need to thaw the entire batch.
Reheating
To enjoy a warm, bakery-fresh Banana Spinach Muffin from the freezer or fridge, pop it in the microwave for 15-20 seconds. If reheating several, you can place them in a preheated 300°F oven for about 8 minutes. This brings back their just-baked softness—and your kitchen will smell delightful, too!
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh—just be sure to thaw, drain, and squeeze out any excess water before adding it to the blender. This helps prevent overly wet batter and ensures your Banana Spinach Muffins bake up perfectly.
Can I make Banana Spinach Muffins gluten-free?
Absolutely! Swap the whole wheat flour for your favorite gluten-free blend and use certified gluten-free oats. Double-check your baking powder and other ingredients to make sure they’re gluten-free—voila, muffins everyone can enjoy.
Are these muffins sweet enough for kids?
Banana Spinach Muffins are naturally sweet from ripe bananas and honey or maple syrup, so most kids find them plenty tasty. If you want a little extra treat, stir in a few mini chocolate chips or top with a tiny drizzle of glaze.
Can I add other mix-ins?
Definitely! Stir in a handful of chopped walnuts, pecans, sunflower seeds, or shredded coconut for extra crunch and flavor. Mini chocolate chips are also a fun addition, especially if you’re making these muffins for picky eaters.
How can I tell when the muffins are done?
Check for doneness by inserting a toothpick in the center of a muffin—if it comes out clean or with just a crumb or two (not wet batter), your Banana Spinach Muffins are ready. The tops should spring back lightly when pressed.
Final Thoughts
If you’re looking for a muffin that’s as nurturing as it is delicious, give these Banana Spinach Muffins a spot in your kitchen. They’re easy to make, family-approved, and brilliant for sneaking a little extra green into your day. I hope you’ll try this recipe soon and enjoy every bite just as much as we do!
Print
Banana Spinach Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Spinach Muffins are a nutritious and delicious treat, perfect for breakfast or a quick snack. Packed with wholesome ingredients like bananas, spinach, and oats, these muffins are a great way to sneak in some extra greens into your diet. Lightly sweetened with honey or maple syrup, they are moist, flavorful, and sure to be a hit with both kids and adults.
Ingredients
Wet Ingredients:
- 2 ripe bananas
- 1 cup fresh spinach (packed)
- 1 large egg
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup whole wheat flour
- 1⁄2 cup rolled oats
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a muffin tin with liners or by greasing it.
- Blend Wet Ingredients: In a blender, mix bananas, spinach, egg, applesauce, honey, and vanilla until smooth.
- Combine Dry Ingredients: In a bowl, whisk flour, oats, baking powder, baking soda, cinnamon, and salt.
- Mix Batter: Combine wet and dry mixtures, stirring until just combined.
- Bake: Fill muffin cups ¾ full and bake for 18–20 minutes until a toothpick comes out clean.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well.
- You can add mini chocolate chips or chopped nuts for extra texture and flavor.
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