Sweet Spinach Muffins Recipe

Introduction

These Sweet Spinach Muffins are a delightful way to sneak some greens into your breakfast or snack. Naturally sweetened with honey and banana, they offer a moist texture and subtle cinnamon flavor that everyone will enjoy.

Ingredients

• 3/4 cup milk
• 1/2 cup butter (melted)
• 1/2 cup honey
• 4 cups baby spinach (packed)
• 1 large banana (ripe)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray or prepare silicone muffin cups by spraying them as well.
2. Step 2: In a blender, combine the milk, baby spinach, ripe banana, honey, egg, vanilla extract, and melted butter. Blend until the mixture is completely smooth.
3. Step 3: In a separate large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
4. Step 4: Pour the spinach mixture into the dry ingredients bowl (or add the dry ingredients to the blender). Gently fold everything together until just combined. Be careful not to over-mix to keep the muffins tender.
5. Step 5: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake for 17 to 20 minutes, or until the tops bounce back when lightly pressed and the muffins are not browning.
6. Step 6: Remove the muffins from the oven and let them cool on a wire rack. If using silicone cups, remove the muffins from the cups once cooled to prevent moisture build-up.

Tips & Variations

• For extra moisture, try adding a handful of chopped nuts or raisins to the batter before baking.
• If you want a sweeter muffin, drizzle a bit more honey on top right after baking but before cooling.
• Use whole wheat flour for a nuttier flavor and added fiber.
• Make these muffins vegan by substituting the egg with a flax egg and using plant-based milk and butter alternatives.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 15–20 seconds or toast lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it well to remove excess moisture before blending with the other wet ingredients.

Will these muffins taste like spinach?

The banana, honey, and cinnamon flavors mask the spinach well, so the muffins have a mild, sweet taste without a strong spinach flavor.

Sweet Spinach Muffins Recipe

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★★★★★

5 from 51 reviews

These Sweet Spinach Muffins are a delightful blend of healthy greens and natural sweetness, perfect for a nutritious breakfast or snack. Made with fresh baby spinach, ripe banana, and honey, they offer a moist and flavorful muffin that sneaks in veggies without compromising on taste. Lightly spiced with cinnamon and a hint of vanilla, these muffins are easy to prepare and bake up beautifully fluffy.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup milk
• 1/2 cup butter (melted)
• 1/2 cup honey
• 4 cups baby spinach (packed)
• 1 large banana (ripe)
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your muffin tin by spraying it with cooking spray or using silicone muffin cups that are also sprayed to prevent sticking.
2. Blend Wet Ingredients: In a blender, combine the milk, baby spinach, ripe banana, honey, egg, vanilla extract, and melted butter. Blend until the mixture is completely pureed and smooth.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and spices.
4. Combine Mixtures: Either add the dry ingredients directly into the blender with the spinach mixture or pour the blended wet mixture into the dry ingredients bowl. Gently fold them together until just combined, being careful not to over-mix to keep the muffins tender.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup almost to the top.
6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 17-20 minutes. Check for doneness by gently pressing the top of a muffin — it should bounce back. The muffins should not develop a brown color on top.
7. Cool Muffins: Remove the muffins from the oven and transfer to a cooling rack to cool completely. If you used silicone muffin cups, carefully remove the muffins from the cups to avoid condensation and maintain the texture.

Notes

• Do not over-mix the batter as it can cause the muffins to become dense and tough.
• The baking time may vary slightly depending on your oven; keep an eye on the muffins for bounce-back firmness rather than color.
• Using ripe banana adds natural sweetness and moisture to the muffins.
• Sneaking spinach into muffins is a great way to add greens to your diet without impacting flavor.
• You can substitute whole wheat flour for half the flour to increase fiber content.
• Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: spinach muffins, healthy muffins, banana spinach muffins, sweet muffins, breakfast muffins, kid-friendly muffins, vegetable muffins