By The recipe Sunday was spinach banana muffins — ripe bananas and a packed cup of fresh spinach blended into a green banana batter, baked into muffins. Sneakily nutritious. Brayden is going to start solid foods at six months in a few weeks; these are headed to the freezer for him.
The recipe is below.
Spinach Banana Muffins
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh baby spinach, packed
- 2 eggs
- 1/4 cup coconut oil, melted (or neutral oil)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- Blend the wet ingredients. In a blender, combine the mashed bananas, spinach, eggs, melted coconut oil, honey, and vanilla extract. Blend until completely smooth and the spinach is fully incorporated — the batter will turn a cheerful green.
- Mix the dry ingredients. In a large bowl, whisk together the oats, baking powder, baking soda, salt, and cinnamon.
- Combine. Pour the blended wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Fill and bake. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18—22 minutes, until a toothpick inserted in the center comes out clean and the tops are set.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze individually for up to 3 months.
Nutrition (per serving)
Calories: 130 | Protein: 3g | Fat: 6g | Carbs: 17g | Fiber: 2g | Sodium: 105mg