Sweet Spinach Muffins Recipe

Introduction

Sweet Spinach Muffins are a delightful way to enjoy a healthy twist on a classic treat. Packed with fresh spinach and naturally sweetened with banana and honey, these muffins are perfect for breakfast or a nutritious snack.

Ingredients

• 3/4 cup milk
• 1/2 cup butter (melted)
• 1/2 cup honey
• 4 cups baby spinach (packed)
• 1 large banana (ripe)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease your muffin tin with cooking spray or use silicone muffin cups sprayed with cooking spray.
2. Step 2: In a blender, combine the milk, baby spinach, banana, honey, egg, vanilla extract, and melted butter. Blend until completely smooth.
3. Step 3: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
4. Step 4: Slowly add the spinach mixture to the dry ingredients, folding gently until just combined. Avoid over-mixing to keep the muffins light and fluffy.
5. Step 5: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 17-20 minutes, or until the tops spring back when lightly touched and the muffins are not browning.
6. Step 6: Remove the muffins from the oven and transfer to a cooling rack. If using silicone cups, remove them from the cups to prevent sweating.

Tips & Variations

• For added texture, try mixing in chopped nuts or chocolate chips before baking.
• Substitute maple syrup for honey for a different sweetness profile.
• Ensure your banana is ripe for maximum natural sweetness and moist muffins.
• If you don’t have fresh spinach, try baby kale or finely chopped Swiss chard as alternatives.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature or warm gently in a microwave. Reheat muffins briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach thoroughly before blending to avoid excess moisture in the batter.

Are these muffins suitable for kids?

Absolutely! The natural sweetness and hidden greens make them a kid-friendly way to enjoy vegetables.

Sweet Spinach Muffins Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

These Sweet Spinach Muffins are a delightful and nutritious treat combining the natural sweetness of banana and honey with the health benefits of fresh spinach. Perfect for a quick breakfast or snack, these muffins are moist, flavorful, and packed with wholesome ingredients, making it easy to sneak some greens into your diet.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup milk
• 1/2 cup butter (melted)
• 1/2 cup honey
• 4 cups baby spinach (packed)
• 1 large banana (ripe)
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your muffin tin by spraying it with cooking spray or lining with silicone muffin cups also sprayed to prevent sticking.
2. Blend Wet Ingredients: In a blender, combine the milk, baby spinach, ripe banana, honey, egg, vanilla extract, and melted butter. Blend until the mixture is completely pureed and smooth.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to ensure they are evenly distributed.
4. Combine Mixtures: Either add the dry ingredients directly into the blender with the spinach mixture or pour the blended wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined, taking care not to over-mix, which can make the muffins dense.
5. Fill Muffin Tin: Scoop the batter evenly into the prepared muffin cups, filling each about 2/3 full to allow space for rising during baking.
6. Bake Muffins: Place the muffin tin in the oven and bake for 17-20 minutes. The muffins are done when they spring back to the touch on top and have no browning.
7. Cool Muffins: Remove the muffins from the oven and transfer to a cooling rack to cool completely. If using silicone cups, carefully remove the muffins to avoid condensation buildup and keep the muffin texture intact.

Notes

• Do not over-mix the batter to ensure the muffins remain light and fluffy.
• Using ripe banana helps naturally sweeten the muffins and improve moistness.
• Silicone muffin cups help with easy removal and prevent sticking but must be sprayed as well.
• Keep an eye on the muffins while baking to avoid browning; they should remain lightly colored.
• You can substitute whole wheat flour for added fiber, but the texture may be slightly different.

Keywords: Spinach muffins, healthy muffins, sweet spinach muffins, banana muffins, breakfast muffins, nutritious muffins