These super green Sweet Spinach Muffins are the perfect way to add some veggies to your (or your kids’) diet. They’re lightly sweetened with honey and packed with fresh spinach, bananas and whole grains.
Getting kids to eat their vegetables can be exhausting. Getting kids to eat the spinach muffins is easy. We like to call them “Hulk Muffins” and that theme always made my son want to gobble these up.
Maybe their leprechaun muffins for St. Patrick’s Day, monster muffins for Halloween or Grinch muffins for Christmas. Or Ninja Turtle themed, dinosaur muffins, or for the Green Bay Packers. Whatever your kids are obsessed with, go with that.
Ingredients for these Spinach Muffins
- Spinach – I used fresh spinach for this recipe, but you could also use frozen in you prefer. Just make sure to thaw and drain it well (make sure to squeeze out as much water as possible)
- Unsweetened Applesauce – Look for applesauce without added sugars to keep this recipe from going into sugar overload.
- Ripe bananas – The riper the better! Ripening makes banans sweeter so they’re a great way to sweeten up this recipe without a lot of added sugar.
- Baking Essentials – Eggs, oil, honey (or maple syrup, see below), vanilla extract, flour, baking powder, baking soda and salt.
This recipe is super easy – you basically blend everything up in a blender, pour into your muffin tin and bake. And I’m all about the easy clean-up.
Baby-Led Weaning Spinach Muffins
If you’re making these muffins for babies, you’ll want to swap out honey since babies under 1 shouldn’t consume honey. Instead, you can use maple syrup, agave nectar or additional applesauce.
To Make Vegan Spinach Muffins
This recipe is easy to make vegan or egg free as well. Swap the honey for maple syrup or agave nectar and the eggs for flax eggs.
How to Make a Flax Egg
To replace the two eggs in this recipe with (vegan) flax eggs:
- Add 2 Tbsp. ground flaxseed and 5 Tbsp. water in small dish.
- Stir and let sit for 5 minutes to thicken, then add to the blender.
These muffins can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze in a ziplock bag for up to 3 months.
- 10 ounces fresh spinach
- 6 ounces unsweetened applesauce
- 3 overripe bananas
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350°F. Line a muffin tin with muffin liners or spray with non-stick cooking spray. Set aside.
- Add spinach, applesauce, bananas, eggs, oil, honey and vanilla to blender. Blend until pureed. Add flour, baking powder, baking soda and salt. Blend until just combined. Mixture will be thick, use a spatula to scrap the sides of blender as needed.
- Pour evenly into muffin cups. Bake 18-20 minutes, or until a toothpick comes out clean.
- Remove from oven and let cool slightly. Run a knife around the edges and remove from pan to let cool completely.
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Nutrition Information:Yield: 14 Serving Size: 1 muffin
Amount Per Serving: Calories: 156Total Fat: 5gCholesterol: 27mgSodium: 224mgCarbohydrates: 26gFiber: 3gSugar: 9gProtein: 4g