Spinach Muffins for Picky Eaters
User Reviews
4.8
Spinach Muffins for Picky Eaters
Description
This recipe blends ripe banana, eggs, almond or peanut butter, honey, baby spinach, rolled oats, baking powder, cinnamon, and salt into a smooth batter using a blender. The mixture is then portioned into mini muffin tins, optionally topped with mini chocolate chips, and baked at 350°F for 12 to 14 minutes (longer for standard-sized muffins). The inclusion of rolled oats provides a mild chewiness, while the banana and honey keep the muffins moist and mildly sweet.
The spinach is fully blended into the batter, making it less noticeable to those wary of vegetables. Mini chocolate chips on top offer a light sweet finish without overwhelming the vegetable base.
These muffins suit snack times or light breakfasts, especially for individuals who prefer less overt vegetable textures. The recipe adapts between mini and regular sizes, allowing flexible serving quantities.
Nutrition info is approximate for muffins without chocolate chips.The recipe has been updated to improve muffin fluffiness; prior versions include egg-free options.Nut-free variations can use sunflower butter, tahini, or mild-flavored oil instead of nut butter.
Ingredients
- 1 banana ripe
- 3 large egg see notes for vegan option
- ¼ cup almond butter or peanut butter
- ⅓ cup honey
- 1-2 cups spinach fresh baby
- ¾ cup rolled oats certified gluten-free, if needed, old fashioned
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon salt 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.
Notes
- Nutrition info is approximate for muffins without chocolate chips.
- The recipe has been updated to improve muffin fluffiness; prior versions include egg-free options.
- Nut-free variations can use sunflower butter, tahini, or mild-flavored oil instead of nut butter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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