Spinach Muffins for Picky Eaters
User Reviews
4.8
237 reviews
Excellent
Spinach Muffins for Picky Eaters
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If you're looking for a way to sneak more greens into your day, these Spinach Muffins are a delicious & easy option. The muffin batter comes together quickly in your blender!
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Ingredients
- 1 ripe banana
- 3 large eggs (see notes for vegan option)
- ¼ cup almond butter or peanut butter
- ⅓ cup honey
- 1-2 cups fresh baby spinach
- ¾ cup old fashioned rolled oats (certified gluten-free, if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon fine sea salt
- ¼ cup mini chocolate chips (optional topping)
Instructions
- Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
- In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
- Pour the green batter into the greased mini muffin pan, filling the 24 slots. (Alternatively, you can bake these in a standard muffin pan to make 12 muffins.) Sprinkle a few mini chocolate chips on top, if you'd like to.
- Bake the mini muffins at 350ºF for 12 to 14 minutes, until the muffin tops feel firm to the touch. If you're baking 12 standard muffins, they will need to bake for closer to 25 minutes at 350ºF.
- Remove the muffins from the oven and allow them to cool before removing them from the muffin tin. Once the muffins are cool, run a knife around the sides of each muffin to help get them out.
- Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week for the best shelf life.
Equipments used:
Notes
- Nutrition information is for 1 mini muffin, without the optional chocolate chip topping. This information is automatically calculated, and is just an estimate, not a guarantee.
- Update Note: This recipe was updated in March 2023 to create muffins that have a much better fluffy texture! I hope you'll give them a try, but if you prefer the original recipe, you can find the printable version here. (The original recipe includes an egg-free option, too.)
- Need a nut-free recipe? Try using sunflower butter or tahini as a swap. Or you can try using 2 to 3 tablespoons of a mild-flavored oil, instead of the nut butter.
Nutrition Information
Show Details
Calories
55kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Cholesterol
23mg
(8%)
Sodium
69mg
(3%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
153IU
(3%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 69mg | 3% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
237 reviews
Excellent
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