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Spinach Banana Muffins Recipe

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3.9 from 5 reviews

These Spinach Banana Muffins are a nutritious and delicious treat, combining the natural sweetness of ripe bananas with the vibrant goodness of spinach. Made with oat flour, ground flaxseed, and a blend of wholesome ingredients, these muffins are perfect for a healthy breakfast or snack. They are moist, tender, and have a subtle cinnamon flavor that complements the fruit and greens beautifully.

Ingredients

Dry Ingredients

  • 2 cups old-fashioned oats
  • ¼ cup ground flaxseed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar (or coconut sugar)

Wet Ingredients

  • ½ cup whole milk (or almond milk)
  • 2 cups spinach leaves (packed)
  • ¼ cup salted butter (or coconut oil, melted)
  • 2 extra-ripe large bananas
  • 2 eggs
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees F (190 degrees C). Grease or line a muffin tin with paper liners to prevent sticking.
  2. Make Oat Flour: Blend 2 cups of old-fashioned oats in a high-powered blender until they reach a fine, flour-like texture. Transfer this oat flour to a medium mixing bowl.
  3. Combine Dry Ingredients: To the oat flour, add ground flaxseed, baking powder, baking soda, sea salt, cinnamon, and sugar. Mix thoroughly and set aside.
  4. Blend Wet Ingredients: In the blender container, add milk, ripe bananas, melted butter, and packed spinach leaves. Blend until completely smooth and uniform in texture.
  5. Add Eggs and Vanilla: Add vanilla bean paste and eggs to the blender, and blend just until the mixture is combined, being careful not to overblend.
  6. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Stir together gently until fully combined with no lumps remaining. Alternatively, you may add the dry ingredients to the blender and pulse to combine thoroughly.
  7. Fill Muffin Tin and Bake: Spoon the batter into the prepared muffin tin, filling each cup about ¼ cup full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • For a dairy-free option, substitute almond milk for whole milk and coconut oil for butter.
  • Extra ripe bananas provide natural sweetness and moisture—make sure bananas have brown spots.
  • You can use coconut sugar instead of granulated sugar for a more natural sweetener.
  • Be careful not to overblend the batter to maintain a tender crumb.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/spinach-banana-muffins-recipe/