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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/sweet-spinach-muffins-recipe/