Spinach Banana Muffins
Healthy, vegan, and ready in 25 minutes, my spinach banana muffins are a hearty and wholesome snack that even picky eaters love! I make them with nutritious and gluten-friendly ingredients, such as spinach, honey, whole grain flour, and mashed banana that come out of the oven light and fluffy.
Servings: 12 muffins
Calories: 185kcal
Ingredients
- 2 ripe bananas
- 1 tsp vanilla extract
- 2 cups baby spinach leaves
- 2 tbsp ground flax seeds
- ¾ cup unsweetened almond milk
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon, ground
- 1 pinch of salt
Instructions
- Preheat the oven to 330 degrees F / 170 C. Line a 12 hole muffin tray with muffin liners.
- Add all ingredients from the ripe bananas through to melted coconut oil into a food processor and blitz until smooth. Set aside.
- Whisk together all remaining dry ingredients in a separate mixing bowl.
- Pour the spinach mixture into the dry ingredients and stir until it forms a smooth batter.
- Divide batter amongst the muffin liners and bake for 15-20 minutes or until an inserted skewer comes out clean.
- Remove and allow to cool on a rack.
Notes
- My #1 Secret Tip for this Spinach and banana muffin recipe is to allow the batter to rest for 10 minutes before baking. This will allow the air pockets to form in the batter from the baking soda.
- Bake mini muffins: I love making these as mini muffins using a mini muffin tin. I check them at 10 minutes and bake until a toothpick comes out clean.
- Cool before moving: I let the spinach banana muffins cool for a few minutes before transferring them to a wire rack. This helps them stay together and not break apart.
- Skip or reduce spinach: If spinach is not your favorite, you can leave it out or just use a smaller amount. The muffins still taste great either way.
- Scoop for less mess: I use a portion scoop to divide the batter into the muffin cases. It keeps the portions even and the cleanup simple.
- Add your favorites: I sometimes sprinkle coarse sugar or a quick streusel on top for extra flavor. Walnuts, pecans, chocolate chips, dried cranberries, or blueberries also make tasty mix-ins.
Nutrition
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 223mg | Fiber: 3g | Sugar: 14g