Go Back
–+ servings

Sweet Spinach Banana Muffins

Amy
Sweet spinach banana muffins are packed with 8 ounces of spinach, sweet bananas and whole wheat flour. These muffins are delicious, full of nutrients and perfect for a healthy breakfast or snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 24 muffins

Ingredients
  

  • 3 medium-sized bananas mashed, see recipe notes
  • 2 large eggs
  • 1 cup buttermilk see recipe notes
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 6 Tablespoons coconut oil, melted you may substitute any neutral flavored oil
  • 8 ounces baby spinach
  • 3 ¾ cup whole wheat flour see recipe note
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions
 

  • 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!

Notes

Bananas: If you want a strong banana flavor in the muffins, use very ripe bananas where most of the banana is brown or even black. If you want a more mild banana flavor, use yellow bananas.
Buttermilk: I prefer to use buttermilk. If you don't have it on hand, you can mix together 1/2 cup milk with 1/2 cup sour cream or greek yogurt (for a total of 1 cup liquid) as a substitute.
Whole Wheat Flour: I like using all whole wheat flour. You can also substitute all purpose flour or 50% all purpose and 50% whole wheat flour.
Keyword banana, blueberry muffin recipe, green muffin recipe, healthy homemade green muffins, healthy homemade muffins, homemade muffin recipe, homemade spinach banana muffins, homemade spinach muffin recipe, homemade spinach muffins, muffins,, spinach, spinach banana muffins recipe, spinach muffins recipe, whole grain green muffin recipe
Tried this recipe?Let us know how it was!