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Spinach Muffins

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Spinach Muffins

Spinach Muffins

Jessica Braider
When I first started making these a couple of years ago, my then-5-year-old asked if he could have them as his birthday cake because he loved them so much! I have used this recipe in kids cooking classes with many a spinach-hater and have yet to find one who didn’t love these.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups whole wheat flour (use wheat/gluten-free all-purpose flour, if needed) or use spelt flour, I like the white whole wheat from King Arthur Flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup butter or margarine melted
  • 3/4 cup milk use any kind you have
  • 6 oz. baby spinach
  • 1 banana
  • 2 tsp. vanilla extract

Instructions
 

  • Preheat oven to 350 and grease or a muffin tin.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Melt the butter.
  • In a food processor or blender, mix the milk, spinach, and butter until it is completely pureed. Add the banana and vanilla and blend until just mixed.
  • Pour pureed mixture into the dry ingredients and stir with a spatula until completely combined. Fill muffin cups about 2/3 full and baking 18-20 minutes.

Notes

Nutritional Information Per Serving (% based upon daily values): Calories 115, Total Fat: 4g, 5.7%; Saturated Fat: 3g, 14%; Cholesterol: 1mg, 0.3%; Sodium: 180mg, 7.7%; Total Carbohydrate: 19g, 6.3%; Dietary Fiber: 3g, 10.8%; Sugar: 7g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Baked Goods, Breakfast/Brunch, Dairy-Free, Dessert, Fall, Freezer-Friendly, Holidays/Special Events, Kid-Friendly, Kosher, Lunch, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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