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Spinach Banana Muffins
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
10 mins
Cook Time
18 mins
Servings:
12
muffins
Calories:
179 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 banana very ripe, large
- 3 ounces spinach 1 cup when still frozen, frozen, thawed and drained
- 1/2 cup milk whole
- ¼ cup pure maple syrup
- 1/2 cup yogurt whole milk, plain Greek
- 1 egg large
- 1/2 cup peanut butter creamy
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups chocolate chips Reserve 1/4 cup to sprinkle on top of muffins, mini, divided
Instructions
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
- If using frozen spinach, thaw completely, then wrap in a kitchen towel and squeeze out as much extra moisture as possible.
- In a blender, add milk, spinach and bananas. Blend until completely smooth and no visible bits of spinach remain.
- In a medium bowl, add the maple syrup, yogurt, egg, peanut butter and vanilla. Pour in the spinach mixture. Stir until all ingredients are well combined. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Add 1/2 cup of the chocolate chips and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle remaining chocolate chips on top of each muffin. Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
- As soon as possible, remove muffins from the muffin pan and allow to cool on a cooling rack.
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Notes
- To freeze muffins, allow them to cool completely, then store in a freezer bag in the freezer for up to 3 months.
Nutrition Information
Serving
1muffin
Calories
179kcal
(9%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.003g
(0%)
Cholesterol
15mg
(5%)
Sodium
204mg
(9%)
Potassium
257mg
(5%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
881IU
(18%)
Vitamin C
2mg
(2%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 179
% Daily Value*
| Serving | 1muffin | |
| Calories | 179kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 204mg | 9% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.