Spinach Muffins Recipe
Delicious and nutritious spinach muffins made with ripe banana, fresh baby spinach, almond butter, and rolled oats. These mini muffins are perfect for a healthy breakfast or snack, offering a fluffy texture with a subtle sweetness and the added benefit of greens. Optionally topped with mini chocolate chips for a touch of indulgence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins or 12 standard muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Preheat and Prepare Pan: Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil to prevent sticking.
- Blend Ingredients: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt in that order. Blend until very smooth, stopping to scrape the sides as needed to ensure uniform mixing.
- Fill Muffin Tin: Pour the green batter evenly into the greased mini muffin pan, filling all 24 slots. Optionally, sprinkle mini chocolate chips on top of each muffin for added flavor.
- Bake Muffins: Bake the mini muffins at 350ºF for 20 minutes or until the tops feel firm to the touch. For standard 12 muffins, bake for 25–30 minutes at the same temperature.
- Cool and Remove: Remove muffins from the oven and allow them to cool before carefully running a knife around each muffin to ease removal from the tin.
- Storage: Store muffins in an airtight container in the refrigerator for up to one week, or at room temperature for 24 hours for best freshness.
Notes
- Nutrition info applies to 1 mini muffin without chocolate chips and is estimated.
- For a vegan option, see original recipe notes with egg substitutes.
- Nut-free swap suggestions: use sunflower butter, tahini, or mild-flavored oil instead of nut butter.
- For full-size muffins, bake 25 minutes at 350ºF and consider using muffin liners for easier removal.
Keywords: spinach muffins, healthy muffins, breakfast muffins, gluten free muffins, banana spinach muffins, almond butter muffins
Find it online: https://biteandenjoy.com/spinach-muffins-recipe/
