Introduction

These spinach muffins are a delicious and nutritious way to start your day or enjoy a healthy snack. Packed with fresh baby spinach, banana, and oats, they offer a subtle sweetness and moist texture that everyone will love. Plus, they’re easy to make and perfect for feeding a crowd.

A dark gray metal muffin tray filled with 12 mini green muffins that have a soft and slightly bumpy texture. Each muffin is topped with small, scattered dark brown chocolate chips, creating a contrast on the green surface. The tray sits on a white marbled texture, and the muffins appear freshly baked, with some chocolate chips slightly melted. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe banana
3 large eggs (see notes for vegan option)
¼ cup almond butter or peanut butter
⅓ cup honey
1-2 cups fresh baby spinach
¾ cup old fashioned rolled oats (certified gluten-free, if needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
½ teaspoon fine sea salt
¼ cup mini chocolate chips (optional topping)

Instructions

Step 1: Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
Step 2: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. Liquids on the bottom help blending. Blend until very smooth, stopping to scrape the sides as needed.
Step 3: Pour the green batter into the greased mini muffin pan, filling all 24 slots. Alternatively, use a standard muffin pan to make 12 larger muffins. Sprinkle mini chocolate chips on top if desired.
Step 4: Bake the mini muffins at 350ºF for 20 minutes or until the tops feel firm. For standard-sized muffins, bake for 25 to 30 minutes.
Step 5: Remove from the oven and allow muffins to cool before removing them from the tin. Run a knife around each muffin’s edges to help release them once cool.

Tips & Variations

For a nut-free version, substitute almond or peanut butter with sunflower butter, tahini, or 2–3 tablespoons of mild-flavored oil.
If baking full-size muffins, use liners for easier removal.
Add spices like nutmeg or vanilla extract for added flavor complexity.
The optional mini chocolate chips add a sweet touch without overpowering the muffins.

Storage

Store muffins in an airtight container at room temperature for up to 24 hours. For longer shelf life, refrigerate for up to one week. To reheat, warm briefly in the microwave or a toaster oven until heated through.

How to Serve

The image shows a dark gray metal muffin tray with twelve round cups, each holding a small green muffin topped with scattered dark brown chocolate chips. The muffins have a smooth, slightly cracked surface with a soft texture and slight dome shape, filling each cup fully. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins vegan?

Yes, for a vegan option, replace the eggs with a flax or chia egg substitute and use maple syrup instead of honey. Note that the texture may be slightly different.

Can I use frozen spinach instead of fresh?

It’s best to use fresh baby spinach for optimal texture and color. If using frozen spinach, thaw and drain very well before adding, as excess moisture may affect the muffin texture.