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spinach banana muffins
Food + Drink Recipes

Banana Spinach Muffin Recipe

Published March 12, 2019 by

Get in the St. Patrick’s Day spirit by baking these healthy banana spinach muffins that even the pickiest eaters will be tempted to try.

By Kirsten Johnson

Soon the snow will melt, we’ll wash the salt from our cars and the green of spring will be upon us. Get that green going a little early — just in time for St. Patrick’s Day — with these sneaky green muffins. You — and even your pickiest kid — will love these banana spinach muffins.

While you already will be getting a good dose of protein, fiber, calcium, iron and vitamins A and E from the spinach in these muffins, I’ve got two ways to prepare them: healthy-ish and healthier. The healthy-ish version still contains granulated sugar, vegetable oil and flour. The healthier version replaces these with applesauce, honey, coconut oil and spelt flour, which provides protein, multiple vitamins and is said to help build strong bones and aid circulation.

With either version you can’t go wrong and you’ll have everyone coming back for more.

Banana Spinach Muffins

banana spinach muffinsKirsten Johnson for SEEN

Healthy-ish

2 cups flour, either all-purpose or whole wheat

¾ cup sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons cinnamon

½ teaspoon salt

¼ cup canola oil

¾ cup milk

5 ounces baby spinach, or more to taste

1 large banana

2 teaspoons vanilla

Healthier

2 cups spelt flour

½ cup applesauce + 2 tablespoons honey

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons cinnamon

½ teaspoon salt

¼ cup coconut oil, melted

¾ cup almond milk, or milk of choice

5 to 10 ounces baby spinach

1 large banana

2 teaspoons vanilla

Directions

Heat oven to 350 degrees F. Line a muffin pan with paper liners, or use silicone muffins cups on a baking sheet, which I prefer.

Whisk together dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon and salt.

In a blender, or food processor if necessary, blend oil, milk and spinach on high until pureed. Add banana and vanilla and mix blend again. Add pureed mixture to dry ingredients and mix until fully incorporated.

Fill muffin cups about 2/3 full and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. If making mini muffins, check at 15 minutes, but they will likely take the full 18 to 20 minutes.

Kirsten Johnson moved to Metro Detroit 10 years ago and launched her personal chef business, Fresh Chef Detroit, three years later. She cooks for individuals and families throughout the metro area, including weekly personal chef services, dinner parties, small events and private dinner services. She also is available as a chef for those in Detroit for work, including business travelers, actors and other performers, as well as accompanying clients on their travels. While she cooks anything and everything from around the globe, she specializes in vegetarian, vegan and restricted diets. Find her on Facebook or
Instagram @freshchefdetroit to check out what she’s cooking up for people this week.

See more recipes from Kirsten:

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