Sweet Spinach Muffins
User Reviews
4.9
Sweet Spinach Muffins
Description
Sweet Spinach Muffins use a batter made by blending wilted spinach with banana, sugar, eggs, vanilla, and oil, then folding in dry ingredients and chocolate chips. The spinach is softened first then squeezed dry, ensuring it blends smoothly and adds moisture without overwhelming green flavor. Baking at moderate heat produces a set but tender crumb dotted with chocolate melts. Banana and vanilla provide sweet and aromatic notes balancing the mild earthiness from the spinach.
The muffins can be enjoyed as a lightly sweet breakfast or snack and pair well with coffee or tea. The chocolate chips add a pleasant surprise contrasting the soft texture. Their moderate sweetness allows these muffins to suit varied palates, especially those who prefer less sugary baked goods with some natural fruit and vegetable content.
Storing the muffins in an airtight container keeps them fresh for several days, and they freeze well wrapped individually, making them convenient to prepare ahead. Their recipe can be modified for vegan or gluten-free versions by substituting flax eggs and gluten-free flour as needed.
Ingredients
- 2½ cups spinach raw; 125g
- ¼ cup cooking oil 60 ml
- 1 banana ripe
- ½ cup sugar 100g
- 2 egg free range
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour plain; 200g
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup chocolate chips 75g
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
- These muffins store well in an airtight container for up to four days.
- Freeze muffins individually wrapped for extended storage, up to three months.
- Use very ripe bananas to add natural sweetness, reducing the sugar needed.
- To make vegan, substitute eggs with flaxseed "eggs" made from ground flax and water.
- Gluten-free versions can be made using gluten-free flour and baking powder.
- Add a creative twist by decorating with candy eyes for a themed presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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