These muffins are a convenient way to get vegetables in your diet before noon! While these aren’t super sweet like a Costco muffin, the whole wheat flour, spinach, and fruit in this recipe provide fiber to keep you full and help with digestive health. Plus, you can’t even taste the spinach!
The original recipe came from Super Healthy Kids, which I modified to reduce the amount of saturated fat and added sugar.
These muffins usually taste best after being stored in the fridge.
Spinach Banana Muffin
Makes ~18 muffins
- 2 cups flour, whole wheat
- 1.5 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup unsweetened applesauce
- 3/4 cup nonfat milk
- 1 banana
- 1/4 cup white sugar
- 6 oz raw spinach
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 350ºF. Spray muffin tin with nonstick spray or place cupcake liners in the tin.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Puree butter, applesauce, milk, banana, sugar, spinach, egg, and vanilla in a blender or food processor.
- Pour the spinach mixture into the flour mixture. Fold until just combined (don’t over mix).
- Spoon the batter into the pan. Bake for 18-20 minutes until the top of the muffin is firm.
- Let muffins cool and store leftover muffins in the fridge or freezer.
- The original recipe had no applesauce and used 1/2 cup butter, 1 banana, and 1/2 cup honey.
- If you want to reduce the amount of sugar even more, add another banana and reduce the amount of sugar to 2 tbsp or you can keep one banana, use sweetened applesauce and 2 tbsp sugar.
- Add chocolate chips, coconut, cocoa powder, or nuts for more flavor.