Sweet Spinach Banana Muffins
Sweet spinach banana muffins are packed with 8 ounces of spinach, sweet bananas and whole wheat flour. These muffins are delicious, full of nutrients and perfect for a healthy breakfast or snack.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium-sized bananas (mashed, see recipe notes)
- 2 large eggs
- 1 cup buttermilk (see recipe notes)
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 6 Tablespoons coconut oil, melted (you may substitute any neutral flavored oil)
- 8 ounces baby spinach
- 3 3/4 cup whole wheat flour (see recipe note)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- 1
Preheat the oven to 350 degrees. Spray two muffin tins with cooking spray (my favorite muffin tins here, affiliate link).
- 2
To a blender, add the bananas, eggs, buttermilk, sugar, spinach and vanilla. Blend on high for 30 seconds to a minute until the mixture is smooth and creamy. With the blender running, drizzle in the melted coconut oil and blend together until the ingredients are completely blended together.
- 3
To a large bowl, add the whole wheat flour, baking powder, baking soda and salt. Whisk together.
- 4
Pour the spinach banana liquid into the flour mixture and gently combine with a large spoon. Stir until only a few streaks of flour mixture remain (be careful not to over-mix).
- 5
Fill each muffin tin about half full (about 1/4 cup batter per muffin tin) until all 24 tins are filled.
- 6
Bake for 16-18 minutes until muffins are baked all the way through. Stick a toothpick in the middle of a muffin. If it comes out clean, the muffins are ready. If a little wet batter is stuck to the toothpick, the muffins need a few minutes longer.
- 7
Let the muffins cool for 5-10 minutes and then remove from the tins to a cooling rack. Enjoy!