Banana Spinach Muffins
User Reviews
5.0
18 reviews
Excellent
Banana Spinach Muffins
Report
With just 1 bowl you can make fluffy, delicious spinach banana muffins. Tons of hidden fruit and veg for a healthy breakfast or dessert.
Share:
Ingredients
Dry Ingredients
- 1 cup brown rice flour or brown rice* (see notes)
- 1 cup oat flour or rolled oats** gluten free if preferred
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- ½ cup + 2 tbsp very ripe mashed banana approx 2 medium bananas
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- 1 heaping tbsp lemon zest approx 1 medium lemon
- 1 cup unsweetened soy milk or almond or cashew milk
- 2 cups baby spinach (2 cups before chopping) finely chopped in food processor or blender, but not puréed
Add to Shopping List
Instructions
- Preheat your oven to 375 degrees F.
- Mash your banana in a large mixing bowl and then add all remaining wet ingredients and mix well. Then add your dry ingredients to the same bowl and mix until combined without overmixing.
- Fill your mini muffin pans, almost to the top, leaving just a little room for rising. You should get 36 mini muffins.
- Bake for 13-16 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove from the oven and let cool for 10 minutes before removing from the muffin pan and enjoy.
Notes
- **If you don't have brown rice flour, or oat flour on hand, add a cup of rice and cup of oats to a high speed blender and process until a flour like consistency is reached. This could take anywhere for 30-60 seconds depending on your machine.
- Use very ripe bananas. The more brown spots, the better to get the most natural sweetness possible.
- Fresh baby spinach is preferred over frozen. I find fresh spinach to have a more mild flavour than frozen and tastes best when used in a sweet treat.
- Don't puree the spinach or the entire muffin will turn green. This can be off-putting to younger eaters, so I like to keep mine finely chopped to keep the muffins their yellow-y colour.
- If you don't have spinach, you may also use kale. Just remember that kale has a stronger flavour, so you may want to reduce the amount slightly.
- Since these healthy muffins have hardly any fat, steer clear of parchment liners, or make sure to spray them with a nonstick spray to prevent them from sticking to the paper.
- Use a non stick muffin pan, OR make sure to grease the tins so your muffins don't get stuck and break apart.
- Let your spinach banana muffins cool for 5-10 minutes after taking them out of the oven, before removing them from the muffin pan. I use a non stick muffin pan and don't need to grease it, and these muffins pop out easily without breaking at all after the cool down period.
- Since these muffins are very low in sugar, you may add ¼-1/3 cup of chocolate chips (dairy free if vegan) if you have pickier eaters to please. Sweetness preference is all about what you're accustomed to, and these suit us without the chocolate chips, but you know your family best.
Nutrition Information
Show Details
Calories
43cal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Sodium
75mg
(3%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
173IU
(3%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36mini muffins
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43cal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 75mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
