Hi, guys! I’m just poppin’ in with a little recipe to share with you today. I made these muffins for St. Patrick’s Day and they were a big hit! I promise, you can’t taste the spinach at all! They taste like banana muffins and have an added boost of good-for-you nutrients thanks to the spinach. These muffins would be a great way to get picky kids to eat more greens. Call them “monster muffins” and serve them all year long, not just for St. Patrick’s Day! 🙂

This recipe was adapted from this one by Pamela Salzman.

spinach banana muffins

•  1 cup white wheat flour
• 1 and 1/4 cup oats
• 2 tsp baking powder
• 1 tsp baking soda
• ½ teaspoon salt
• 2 tsp cinnamon
• 1 egg
• ¾ cup maple syrup
• ¾ cup milk {I used vanilla rice milk}
• ¼ cup vegetable oil
• 6-7 ounces of fresh baby spinach leaves
• 1 ripe banana, mashed
• 1 cup unsweetened applesauce
• optional: 1 cup mini chocolate chips

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease and set aside.
2. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt.
3. Into a blender, pour in applesauce, maple syrup, milk, oil, and spinach. Process until pureed. {I did in multiple batches in my Nutribullet!}
4. Add spinach mixture to the flour mixture. Stir until combined, being careful not to over-mix.
5. Stir in the egg. Fold in the mashed banana and chocolate chips.
6. Scoop batter into prepared muffin tin. It will be a little runny/thin — that is okay! This means the muffins will turn out moist.
7. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

*Note: these muffins freeze very well… if they last that long in your household! They didn’t in mine. 😉

Hope you enjoy! Happy Wednesday. Have a wonderful rest of the week, my friends!

if you liked this recipe, you might also want to try:
– apple oat banana muffins
– carrot cake coconut muffins w/chickpea flour
– berry cream cheese muffins
– coconut zucchini muffins