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Spinach Muffins with Banana

Delicious Spinach Muffins with Banana for Happy Kids

Enjoy nutrient-packed Spinach Muffins with Banana, perfect for breakfast or snacks for your kids.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups white whole wheat flour or rolled oats blended into flour for gluten-free option
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt or plant-based Greek-style yogurt
  • 1/2 cup milk dairy or plant-based
  • 2 medium ripe bananas
  • 2 large eggs or 2 tbsp flaxseed meal + 6 tbsp water for vegan option
  • 1 cup baby spinach lightly packed
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/2 cup grated sweet potatoes
  • 1/2 cup grated carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup honey or maple syrup or date syrup

Equipment

  • muffin pan
  • Blender
  • mixing bowl
  • Spatula
  • whisk

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin pan by greasing or lining it with paper liners.
  2. In a mixing bowl, whisk together white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  3. Blend together Greek yogurt, milk, ripe bananas, eggs, baby spinach, and vanilla extract in a blender until smooth.
  4. Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined.
  5. Evenly divide the batter into the muffin pan, filling each cup about two-thirds full.
  6. Bake for 20 to 25 minutes until puffy and golden brown. A toothpick should come out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store muffins in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven for best texture.

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