These sweet spinach and banana muffins will become a favorite. I was totally surprised at how easily my kids ate them with few questions about it. Well, to be totally honest, I DID tell them that it was pistachio muffins since they both like pistachio nuts.
My son took a big bite before he even asked his favorite question to a new recipe “what’s in it” and by the time I finished dressing up my words, he was more than half way through his 1st one.
- Spinach is such an extremely nutrient-rich vegetable that it’s one of the staples in my fridge. It’s one of the few super foods that you can get creative with so that everyone in your family can enjoy it.
- These sweet spinach and banana muffins are packed with fresh baby spinach, which gives them a vibrant green color even after they’re baked. The taste of fresh baby spinach is subtle. So when it’s paired with fruit or something sweet, you hardly taste the spinach. This makes it perfect for baking or adding to sweet recipes.
Spinach plus Banana….
Spinach and banana with cinnamon, nutmeg and a dash of vanilla is the perfect combination to create a burst of flavor and the perfect texture in this muffin. I also used maple syrup for added sweetness but you can also use honey or another liquid sweetener.
I also used cake flour in this recipe to give it a much lighter and fluffier texture. But you can certainly used all-purpose or even whole wheat pastry flour.
Give this recipe a try and let me know if your kids love it. Leave a comment below on how you get your kids to eat their veggies. Check out my IG Reel on how I make these.
Sweet Spinach Banana Muffin
- blender or food processor
- 2 Cups Cake or all-purpose flour
- 6 Ounces Baby spinach
- 1 Large Banana
- 1/2 Cup Unsalted butter Melted
- 1 Large Egg
- 3/4 Cup Milk
- 1/2 Cup Pure maple syrup
- 2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1 Tsp Vanilla extract
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/4 Tsp Salt
- Preheat your oven to 360 F.
- Line a large muffin pan with paper liners – I use a 12 cup muffin pan.
- Add flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl and whisk to combine.
- in a blender or food processor, add spinach, banana, maple syrup, milk, egg, vanilla, and melted butter and puree until smooth. You don't want any chunks of spinach.
- Pour the puree into the bowl with dry ingredient, and fold together gently until just combined. Careful not to over-mix.
- Spoon the batter into the muffin pan, and bake for 30 minutes, or until the muffins are firm. You don't want to brown the top as you want the green color to be vibrant.
- Remove from oven and cool for about 10 minutes before serving.