Spinach Banana Muffins
120kcal
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
Calories120kcalCarbohydrates16gProtein2gFat6gSaturated Fat3gPolyunsaturated Fat0.5gMonounsaturated Fat2.5gCholesterol30mgSodium200mgPotassium100mgFiber0.5gSugar6gVitamin A500IUVitamin C2mgCalcium50mgIron0.5mg