I make a lot of muffins. Muffins are delicious, quick, easy and freeze well for quick breakfasts, snacks and even perfect to pack in lunch boxes. We have been making these sweet spinach banana muffins for years and they are a hit every time. My youngest (preschooler) seems to have a vendetta against any and all vegetables (except carrots…he’ll eat carrots). These muffins though, are his favorite. Spinach banana muffins and green smoothies are about the only way I can get green veggies into him right now. The struggle is real over here folks. But these spinach banana muffins get him his greens and he begs to make them with me. I call that a win-win!
Kid Friendly Muffin Making
Sweet spinach banana muffins are super easy to make with kids. The wet ingredients, including the banana and 8 ounces of spinach get blended up in a blender until nice and smooth. My preschooler loves packing the spinach into the blender, whirling it around and watching all those ingredients blend together into a very green liquid mixture. The dry ingredients only need a quick whisk in a bowl and then the magic happens…pouring the green spinach liquid into the flour mixture. It is very, very green. Kids love this fun green color and it’s all natural too.
Twenty-Four Sweet Spinach Banana Muffins
I love a muffin recipe that makes twenty-four muffins. If you fill the muffin tins just a little over halfway full, you’ll get 24 muffins out it. If I have any leftover batter I’ll usually spoon it into the tins that look like they need a little extra batter. These USA pans (affiliate link) are my favorite muffin tins. With these pans, I only need a little spritz of cooking spray and then I can bake my muffins without muffin liners. You can also use muffin liners if you prefer that option. Let the muffins cool a bit in the tins before popping them out.
Jam-Packed with Spinach and Whole Grains
I have always loved baking and cooking but as soon as I had my first baby (over 11 years ago), I became passionate about feeding my kids the least-processed foods as possible. Making almost everything from scratch was an affordable way I found to feed my family healthy foods. Spinach banana muffins have been our go-to for years because they are delicious but also filled with whole grains and veggies. I make these muffins with 100% whole wheat flour. I buy mine at our local mill, but any whole wheat flour should work. I always use fresh spinach and don’t notice much if any flavor from the spinach in the muffins…just the bright green color.
Freeze for a Quick Meal
I’ve mentioned this before but I love freezing muffins. Let the muffins cool completely and then stick them in a gallon-sized ziplock bag in the freezer. Sometimes I’ll individually wrap them if my kids take them as part of their school lunch. To reheat, just pop in the microwave for 10-20 seconds or let them come to room temperature and enjoy. A school lunch tip that we use all the time: put them in the lunchbox frozen. They thaw throughout the morning and are nice and moist when lunchtime rolls around.
Brown Bananas and Coconut Oil
Spinach banana muffins have a pleasant banana flavor. This flavor is more pronounced if you use brown (even black) bananas. The more ripe the banana is, the more banana flavor your muffins will have. If you prefer not as strong banana flavor, use a yellow-green banana. Because you are blending the banana up in the blender with the other ingredients, you can easily use any banana you have on hand, even if it’s not quite ripe. I also like to add the coconut oil while the blender is running. Coconut oil solidifies quickly if a certain temperature is not met and adding it while blending prevents the coconut oil from solidifying into chunks.
Spinach banana muffins are really and truly some of our family’s favorites. I find myself in the kitchen making them at least once a month and I don’t mind one bit if my kids eat them for an after school snack or a quick breakfast as we’re heading out the door because they are packed with vitamins and nutrients. We are a muffin-loving family, so even when we don’t have these spinach banana muffins on hand, we usually have some kind of muffins. Some of our other favorites are these amazing chocolate chip muffins, cinnamon sugar muffins (with or without sourdough discard), carrot cake muffins (perfect for spring), pumpkin spice muffins and so many more.
Sweet Spinach Banana Muffins
- 3 medium-sized bananas mashed, see recipe notes
- 2 large eggs
- 1 cup buttermilk see recipe notes
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 6 Tablespoons coconut oil, melted you may substitute any neutral flavored oil
- 8 ounces baby spinach
- 3 3/4 cup whole wheat flour see recipe note
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 350 degrees. Spray two muffin tins with cooking spray (my favorite muffin tins here, affiliate link).
- To a blender, add the bananas, eggs, buttermilk, sugar, spinach and vanilla. Blend on high for 30 seconds to a minute until the mixture is smooth and creamy. With the blender running, drizzle in the melted coconut oil and blend together until the ingredients are completely blended together.
- To a large bowl, add the whole wheat flour, baking powder, baking soda and salt. Whisk together.
- Pour the spinach banana liquid into the flour mixture and gently combine with a large spoon. Stir until only a few streaks of flour mixture remain (be careful not to over-mix).
- Fill each muffin tin about half full (about 1/4 cup batter per muffin tin) until all 24 tins are filled.
- Bake for 16-18 minutes until muffins are baked all the way through. Stick a toothpick in the middle of a muffin. If it comes out clean, the muffins are ready. If a little wet batter is stuck to the toothpick, the muffins need a few minutes longer.
- Let the muffins cool for 5-10 minutes and then remove from the tins to a cooling rack. Enjoy!