Sweet Spinach Muffins
User Reviews
4.9
84 reviews
Excellent
Sweet Spinach Muffins
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These sweet spinach muffins are certainly bright green! They have quite a bit of spinach in them, but the flavour of it fades, so they taste like banana chocolate chip muffins.
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Ingredients
- 2½ cups raw spinach (125g)
- ¼ cup oil (60 ml)
- 1 ripe banana
- ½ cup sugar (100g)
- 2 free range eggs
- 2 teaspoon vanilla extract
- 1 ½ cups all purpose (plain) flour (200g)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup chocolate chips (75g)
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Instructions
- Preheat oven to 325°F/170°C. Line or grease a muffin tray.
- Wilt the spinach by putting into a bowl of boiling water for a few minutes, then drain and rinse briefly under cold water.
- Gently squeeze out the excess moisture from the spinach, then chop it up a bit and add it to a blender along with the oil, banana, sugar, eggs and vanilla. Whiz until it’s smooth.
- Pour it into a bowl, then sift in the flour, baking powder and salt. Gently stir to combine, then fold the chocolate chips. Take care not to overmix, but ensure no streaks of flour are showing.
- Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes then remove and allow to cool completely on a wire rack.
Notes
- Store these muffins in an airtight container on the counter for up to 4 days.
- These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.
- Make it vegan: substitute 2 flax 'eggs' (2 tablespoon of flaxmeal/ground flax mixedin 6 tablespoon of water and left to thicken for 5 minutes).
- Make it gluten free: use gluten free flour and baking powder.
- Turn them into Halloween Monster Muffins with a few candy eyes!
- Use a really ripe banana. It will be sweeter, so will add a lot of sweetness to this lower sugar muffin recipe. Storage and Freezing
- Store these muffins in an airtight container on the counter for up to 4 days.
- These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.
Nutrition Information
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Calories
210kcal
(11%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
121mg
(5%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
657IU
(13%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 121mg | 5% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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