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Sweet Spinach Banana Muffins

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.
Prep Time 15 mins
Cook Time 18 mins
Total Time 38 mins
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
  • 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

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.
This recipe was adapted from Mel's Kitchen Cafe "Whole Grain Hulk Muffins." This recipe makes 24 muffins instead of 16, calls for a little less spinach and I decreased the amount of sugar from the original recipe.
Keyword banana, muffins,, spinach