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These spinach banana muffins are packed with veggies, made with wholesome ingredients like whole grains and oats, and sweetened with banana and honey. Your whole family will love these!
Why You’ll Love Them!
As a dietitian I’m a huge fan of squeezing veggies into recipes in fun ways. These green spinach muffins are made with simple ingredients and packed with veggies- but don’t taste like it! Adults and kids of all ages will love having them as a healthy snack for school lunches or for quick breakfasts.
You’ll love my Chocolate Veggie Muffins, Hidden Veggie Pasta Sauce, Chocolate Zucchini Bread and Protein Zucchini Muffins too!
- Fun green color! Some people even call these are “Hulk muffins” or “monster muffins”. You’d be shocked at how many kids that won’t eat green veggies love eating a green muffin.
- Sweet and tasty. Even though they’re green muffins, they’re perfectly sweet and the spinach flavor is nearly undetectable, especially with chocolate chips.
- Loaded with veggies. These muffins have an impressive 3 cups of baby spinach packed in. If you’re a picky veggie eater, these are a great way to sneak some greens in.
- Kid-approved. I’ve made these kid-friendly spinach banana muffins countless times for my own family and even passed them out at the playground. They’re 100% kid approved!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Dry Ingredients
- White whole wheat flour + rolled oats: White whole wheat flour or “golden wheat” and rolled oats are the perfect nutrient-dense base for these muffins! Quick oats or oat flour works too.
- Cinnamon: Cinnamon helps to mask the spinach flavor.
- Mini chocolate chips: Optional but necessary in my house!
- Baking powder, baking soda + salt: For rise and to bring out the sweetness!
Wet Ingredients
- Fresh baby spinach: Three whole cups for that vibrant green color.
- Ripe banana: For natural sweetness. Make sure its ripe and spotty!
- Plain Greek yogurt: For a little protein and moisture.
- Honey: Maple syrup works too.
- Avocado oil or canola oil: Any neutral oil works here. Olive oil or melted coconut oil also works, but olive oil will alter the flavor a bit.
- Eggs: For the perfect muffin texture.
- Vanilla extract: Just a touch of vanilla flavor.
Variation Ideas
- Swap the spinach. Instead of spinach, try kale instead!
- Add nuts. Add chopped walnuts, almonds or pecans instead of chocolate chips. Or drizzle with peanut butter or almond butter!
- No banana. A 1/2 cup of applesauce works in place of banana.
- Make them vegan. Swap Greek yogurt for a dairy-free yogurt and make a flax egg instead by mixing 1 tbsp ground flax with 3 tbsp warm water and then fold into batter.
- Gluten-free. Use a 1:1 gluten-free baking mix and certified gluten free oats to make these gluten free.
How To Make Spinach Banana Muffins
- Add ingredients. Add all ingredients except for chocolate chips and white whole wheat flour to a high-powered blender or food processor.
- Blend. Blend on high until completely smooth.
- Mix with flour. Add white whole wheat flour to a large bowl and pour blended mixture in. Stir to combine.
- Chocolate chips! Add chocolate chips and fold in gently.
- Pour. Pour muffin batter evenly into a lined muffin tins. I recommend using muffin liners or a silicone muffin pan.
- Bake. Bake for 18-20 minutes at 350 degrees until a toothpick inserted into center of muffin comes out clean. Cool for 5 minutes and then transfer to wire rack to cool completely.
How To Store
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: After cooling to room temperature, transfer to a freezer bag or freezer-safe container and freeze for up to 3 months.
Jamie’s Tips
Recipe Tips
- Use an overripe banana. Brown ripe bananas offer the best natural sweetness, so make sure your banana is ripe enough.
- Don’t over bake. These muffins brown quickly so make sure you start checking on them right around 17-18 minutes. I find that mine are done right at the 18 minute mark.
- Leftover spinach? Make a batch of my Chocolate Veggie Muffins and my Feta Chicken Bake or Chicken Orzo Bake for dinner!
- Make them minis! Make mini muffins by using a mini muffin pan and baking for 12-15 minutes instead. I love using a silicone mini muffin pan because the muffins pop right out.
More Healthy Muffins
If you’ve made and loved these Spinach Banana Muffins or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Spinach Banana Muffins
Nutrient-packed muffins made with wholesome ingredients like whole wheat flour, oats, spinach and banana.
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour, golden wheat
- 3/4 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2/3 cup mini chocolate chips, extra for topping
Wet Ingredients
- 3 cups baby spinach, lightly packed
- 1 medium banana, ripe, spotty
- 1/3 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup avocado oil, or canola oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F, line a 12 tin muffin pan with liners, non-stick spray or lightly coat with oil. Set aside.
- Add all ingredients except for chocolate chips and white whole wheat flour to a high speed blender. Blend on high until smooth.
- Add white whole wheat flour to a large bowl and pour blended mixture in. Stir to combine.
- Fold in chocolate chips
- Divide batter evenly into prepared tins. Bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 243mg | Potassium: 185mg | Fiber: 2g | Sugar: 15g | Vitamin A: 751IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
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