What’s a weight loss journey without a sweet treat? Our Spinach Banana Muffins sneak finely chopped spinach and ripe bananas into a tender, spiced batter for a wholesome snack. They bake up fluffy in just around 20 minutes, making them ideal for meal prep or a quick breakfast that keeps you on track without feeling deprived.
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Table of Contents
Ingredients for Spinach Banana Muffins
For the dry ingredients
- All-purpose flour – A classic choice for a light and fluffy muffin texture.
- Baking soda – Helps the muffins rise perfectly.
- Salt – Just a pinch to balance the sweetness.
- Ground cinnamon – Adds a warm, cozy flavor.
- Ground nutmeg – A subtle hint that pairs beautifully with the banana.
For the wet ingredients
- Unsalted butter – Softened at room temperature for easy mixing.
- Granulated sugar – Gives the muffins just the right amount of sweetness.
- Eggs – At room temperature to ensure they blend smoothly into the batter.
- Vanilla extract – A must-have for that extra depth of flavor.
- Mashed ripe bananas – The riper, the better for natural sweetness and moisture.
- Fresh spinach – Finely chopped and packed for a nutritious green boost.
- Whole milk – Keeps the batter moist without weighing it down.
Cook Time for Easy Spinach Banana Muffins
I love how quickly these wholesome kid-friendly muffin recipe come together on a busy morning. There’s nothing like the smell of baked breakfast muffins with banana filling the kitchen while you’re still in your robe.
In no time at all, you’ll have a batch of moist baked spinach banana treats ready to enjoy.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
For more high-protein breakfast inspiration that fits into a busy schedule, explore our favorite high-protein breakfast recipes.
How to Make Healthy Spinach Banana Muffins
Step 1: Prepare Your Pan and Oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter using a pastry brush to ensure even coating.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until the mixture is uniform and free of lumps. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer on medium speed to beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, approximately 2 minutes. Add 2 large eggs one at a time, beating well after each addition until fully incorporated. Mix in 1 teaspoon vanilla extract.
Step 4: Add Bananas and Spinach
Stir in 1 cup mashed ripe bananas and 1 cup finely chopped fresh spinach until evenly distributed. The mixture will appear slightly lumpy and have a green hue from the spinach.
Step 5: Alternate Wet and Dry Ingredients
Alternately add the dry ingredients and 1/2 cup whole milk to the wet mixture, starting and ending with the dry ingredients. Use a rubber spatula to gently stir until just combined; avoid overmixing. The batter should be thick yet pourable.
Step 6: Bake to Perfection
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make these Spinach Banana Muffins even more special. Whether you’re baking for picky eaters or looking to switch things up, these little adjustments can make a big difference in your kitchen.
- Flavor Swap: Try adding a handful of chocolate chips or walnuts to the batter for extra texture and flavor that kids adore.
- Diet Tweaks: For a dairy-free version, substitute the milk with almond milk and use coconut oil instead of butter. Check out Healthy Living Platform’s muffin variations for more alternative ingredient options.
- Texture Fix: Don’t overmix the batter! Stir until just combined—a few lumps are perfectly fine and will give you lighter muffins.
- Storage Tip: These muffins freeze beautifully for up to 3 months. I often double the batch and stash some away for busy weeks. For more smart storage ideas, explore our collection of healthy snack recipes that keep well.
Spinach Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup fresh spinach finely chopped and packed
- 1/2 cup whole milk
Equipment
- oven
- electric mixer
- muffin tin
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the mashed bananas and chopped spinach until evenly distributed. The mixture will look slightly lumpy and green from the spinach.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir just until combined; do not overmix. The batter should be thick but pourable.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the things I love most about these Spinach Banana Muffins is how they transform everyday ingredients into something truly nourishing. Each bite delivers a powerful combination of vitamins and minerals that support your well-being, making them a snack you can feel genuinely good about serving.
The spinach provides iron and vitamin K, while the bananas offer potassium and natural sweetness. When you combine these with the whole grains and protein from the eggs, you create a balanced treat that keeps you satisfied longer than typical baked goods.
| Nutrient | Benefit |
|---|---|
| Spinach | Rich in iron, vitamin K, and antioxidants |
| Bananas | Natural sweetness plus potassium for heart health |
| Whole Eggs | Complete protein and essential amino acids |
| Cinnamon | Anti-inflammatory properties and blood sugar regulation |
For those tracking their intake, these muffins come in at approximately 180 calories each with a good balance of macronutrients. You can find detailed Weight Watchers points for spinach banana muffins if you’re following a specific plan.
I often pair these wholesome muffins with a refreshing green juice for an extra nutrient boost, or enjoy them as part of my high-protein breakfast routine when I need sustained energy throughout the morning.
A Lighter Version of Spinach Banana Muffins
Sometimes I want to enjoy these muffins with a slightly lighter touch, especially when I’m making them for my grandmother who watches her sugar intake. Over the years, I’ve perfected some simple swaps that maintain the delicious flavor while adjusting the nutritional profile.
For reduced sugar, I often substitute half the granulated sugar with unsweetened applesauce or mashed dates. The bananas already provide natural sweetness, so you might be surprised how little additional sweetener you actually need. You can also use coconut sugar instead of white sugar for a lower glycemic option that still delivers that lovely caramel note.
If you’re looking for gluten-free alternatives, try using oat flour or almond flour instead of all-purpose. I’ve found that healthy baking recipes often work beautifully with these substitutions, though you may need to adjust the liquid ingredients slightly for the perfect consistency.
For more inspiration on lighter muffin variations, check out our collection of healthy muffin recipes that include everything from pumpkin to strawberry protein options.
Thoughtful Tips for Special Diets
When my cousin was diagnosed as pre-diabetic several years ago, I started paying closer attention to how I could adapt family recipes to be more sugar-conscious without sacrificing the comfort and joy of sharing good food together. These Spinach Banana Muffins have become one of our go-to options because they’re so easily adaptable for various dietary needs.
For a truly diabetic-friendly version, I recommend using natural sweetener alternatives like stevia or xylitol instead of granulated sugar. The ripe bananas provide enough natural sweetness that you can typically reduce the added sugar by half or eliminate it entirely for a no added sugar option. I’ve found that adding an extra banana and a teaspoon of cinnamon enhances the perception of sweetness while keeping the glycemic impact low.
Another trick I’ve learned is to incorporate more nuts or seeds for healthy fats that help with glucose-friendly baking. Chopped walnuts or ground flaxseed not only add lovely texture but also help slow down sugar absorption. For those monitoring portion sizes, I make mini muffins instead of regular-sized ones – they’re perfect for blood sugar friendly snacking throughout the day.
How to Serve Spinach Banana Muffins
I’ll never forget the first time I served these muffins to my skeptical nephew who claimed he “didn’t eat green food.” His eyes widened after that first tentative bite, followed by a surprised “These are actually good!” Now he requests them whenever he visits, and I love watching his confidence grow around trying new foods.
These moist baked spinach banana treats are wonderfully versatile when it comes to serving options. For breakfast, I love them warm from the oven with a pat of butter and a drizzle of honey. They pair beautifully with a tropical green smoothie for a complete morning meal that feels both indulgent and nourishing.
For afternoon snacks, I often serve them alongside fresh fruit or a small cheese plate. The slight sweetness of the muffins complements sharp cheddar or creamy goat cheese surprisingly well. If you’re serving them for a special occasion or holiday morning, consider our Christmas breakfast ideas for creating a beautiful spread that highlights these wholesome kid-friendly muffins.
During summer months, I’ve found they make a lovely portable treat for picnics and outings. Their sturdy texture holds up well in a basket, and the green hue always sparks conversation among friends. However you choose to serve them, these easy Spinach Banana Muffins bring both nutrition and joy to any table.
Mistakes to Avoid
Over the years of baking these wholesome Spinach Banana Muffins, I’ve learned a few lessons the hard way. Nothing breaks my heart more than seeing a batch come out less than perfect, so let me share what I’ve discovered to save you from common pitfalls.
One mistake I see often is overmixing the batter. When you work it too much, the gluten develops and creates tough, dense muffins instead of the light, fluffy texture we love. I gently fold the wet and dry ingredients until just combined—a few lumps are perfectly fine!
Another issue is using bananas that aren’t ripe enough. Those green-tipped bananas won’t mash properly or provide enough natural sweetness. Wait until they’re speckled with brown spots for the best flavor and moist baked spinach banana treats.
Don’t forget to properly prepare your muffin tin either. I once rushed this step and ended up with muffins stuck to the pan. Now I always use liners or generously grease each cup, especially when making these kid-friendly green muffins.
For more expert guidance on avoiding baking errors, I often turn to Little Dish’s professional muffin baking tips when I want to refine my technique. Their advice has helped me perfect this easy baked snack with spinach over time.
Remember, even imperfect batches still taste wonderful—my husband happily eats what I call my “practice rounds” while I perfect the next attempt. That’s the beauty of baking; there’s always love in every attempt.
How to Store Spinach Banana Muffins
I’ll never forget the summer I baked six dozen of these muffins for my niece’s outdoor wedding shower. The heat was intense, and I panicked about keeping them fresh until serving time. That’s when I perfected my storage method, which I’m delighted to share with you.
These moist baked breakfast muffins with banana stay fresh at room temperature for about two days when stored in an airtight container. I often use my grandmother’s antique stoneware jars—they not only look beautiful on the counter but maintain the perfect humidity level.
For longer storage, I freeze them in single layers on a baking sheet before transferring to freezer bags. They keep beautifully for up to three months this way. When my grandson visits, I simply pop a frozen muffin into his lunchbox—it thaws perfectly by snack time.
If you’d like to enjoy them warm, revive frozen muffins in a 300°F oven for 10-12 minutes. The scent that fills my kitchen takes me right back to those childhood mornings when my own grandmother would warm pastries for us.
For more ideas on keeping baked goods fresh, explore our collection of healthy snack recipes that include storage tips for various treats. You might also enjoy my favorite apple snack ideas that store as well as these muffins.
Try This Spinach Banana Muffins Yourself
There’s something magical about watching someone taste these Spinach Banana Muffins for the first time. I still remember my neighbor’s skeptical look turning to pure delight when she realized how delicious healthy baking could be. Now she makes them weekly for her grandchildren, continuing the cycle of sharing good food.
I encourage you to experience this joy yourself. Whether you’re baking for hectic mornings, lunchbox surprises, or simply to satisfy that afternoon craving, these fluffy green muffins with cinnamon will become a beloved addition to your recipe collection.
This wholesome kid-friendly muffin recipe has traveled from my Provençal kitchen to friends across the country, adapting to different ovens and ingredient availability with grace. That’s the beauty of simple, nourishing food—it brings people together despite distance or differences.
If you enjoy these, you might also love my cottage cheese banana bread for another protein-packed treat, or perhaps the snickerdoodle banana bread when you’re craving something sweeter. For different muffin variations, try our favorite pumpkin muffins in autumn or strawberry protein muffins when berries are in season.
However you choose to enjoy them, I hope these Spinach Banana Muffins bring as much nourishment and joy to your table as they have to mine. Happy baking, friends!
Frequently Asked Questions
Can I make spinach banana muffins for my baby?
Absolutely! These muffins make wonderful baby-friendly snacks when you omit added sugar and reduce the cinnamon. I’ve served them to babies as young as eight months—just ensure the spinach is finely pureed and watch for any allergic reactions to ingredients.
How can I make spinach banana muffins with oats?
You can replace up to half the flour with rolled oats for a heartier texture. I often use oat flour instead of all-purpose for a gluten-free version—just pulse rolled oats in your blender until finely ground. The oats add lovely substance to these healthy Spinach Banana Muffins.
Are these muffins suitable for toddlers?
Yes, they’re perfect for toddlers! The soft texture and natural sweetness make them ideal for little hands and developing taste buds. I’ve served these to picky eaters who would never touch spinach otherwise—the green color even becomes part of the fun during snack time.
Can I make spinach banana muffins without eggs?
Certainly! For egg-free versions, I use flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg) or mashed bananas for binding. The muffins might be slightly denser but still delicious. Check out our healthy baking recipes for more egg-free ideas.
What’s the difference between spinach banana muffins and spinach banana bread?
The main differences are portion size and baking time. Muffins bake faster and create individual servings perfect for snacks, while bread bakes as a loaf that you slice. The batter is quite similar, but muffins often have slightly more leavening agent for that characteristic dome top we all love.
More Wholesome Treats You’ll Love
If these Spinach Banana Muffins brought joy to your kitchen, you might enjoy these other beloved recipes that balance nutrition and comfort perfectly.
Green Lemonade Smoothie – A refreshing, zesty blend that pairs beautifully with morning muffins.
Detox Island Green Smoothie – Tropical flavors meet healthy greens in this vacation-inspired drink.
No-Bake Energy Bites – Simple protein-packed snacks that come together in minutes without heating the kitchen.
Blueberry Almond Muffins – Classic muffins bursting with juicy berries and nutty crunch.
