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Spinach banana muffins served on a wooden plate. Some muffins cooling on a wire rack in the background.
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4.92 from 35 votes

Spinach Banana Muffins

These spinach banana muffins taste like banana muffins and have a bright and vibrant green color from the spinach. They are great for baby-led weaning, freeze well, and make a great breakfast or snack!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 mini muffins
Author: Lily Payen

Ingredients

  • 1 ¼ cups old fashioned rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup spinach, packed
  • 2 large overripe bananas
  • 1 egg
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp oil mild tasting
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Blend oats into a flour and combine in a bowl with baking powder, baking soda, salt, and cinnamon.
  • Blend milk, spinach, vanilla and oil, egg, and banana until combined.
  • Pour the spinach mixture on top of dry ingredients and stir until combined. Do not overmix the batter, just mix it enough until it is all incorporated.
  • Pour into a mini muffin pan and bake at 375 degrees F for about 15 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the silicone pan. Transfer to a wire rack to fully cool.

Notes

  • This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • I like to use very ripe bananas with several brown spots, The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.

Nutrition

Calories: 41.28kcal | Carbohydrates: 5.72g | Protein: 1.03g | Fat: 1.74g | Saturated Fat: 0.25g | Polyunsaturated Fat: 0.48g | Monounsaturated Fat: 0.91g | Trans Fat: 0.01g | Cholesterol: 7.07mg | Sodium: 46.95mg | Potassium: 69.05mg | Fiber: 0.77g | Sugar: 1.58g | Vitamin A: 138.61IU | Vitamin C: 1.34mg | Calcium: 18.13mg | Iron: 0.3mg

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