Sweet Spinach Muffins with Banana Recipe

Looking for a fun and delicious way to sneak more greens into your day? These Sweet Spinach Muffins with Banana are the ultimate wholesome treat. Packed with fresh spinach, naturally sweetened with ripe bananas, and lightly spiced with vanilla and cinnamon, these muffins are perfect for breakfast, snack time, or even a healthy lunchbox addition.

Unlike store-bought muffins, this recipe uses nutrient-rich spinach and fruit to create moist, tender, and naturally sweet muffins that both kids and adults will love. Plus, they’re freezer-friendly, making them a smart meal-prep option for busy mornings.

Why You’ll Love This Recipe

🥬 Hidden Veggies: A fun way to get extra greens in without the taste.
🍌 Naturally Sweetened: Bananas add sweetness and moisture with less refined sugar.
👩‍🍳 Quick & Easy: One blender, one bowl — ready in under 30 minutes.
🧁 Kid-Approved: Perfect for picky eaters who resist greens.
❄️ Freezer-Friendly: Store and reheat for quick breakfasts or snacks.

Ingredients You’ll Need

Sweet Spinach Muffins with Banana Recipe

Here’s everything required for your sweet spinach banana muffins:

2 cups fresh spinach (packed)
2 medium ripe bananas (the riper, the better)
2 large eggs
½ cup honey or maple syrup
⅓ cup coconut oil or melted butter
1 tsp pure vanilla extract
1 ½ cups all-purpose flour (or half whole wheat flour for more fiber)
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt

Optional Add-ins:

¼ cup mini chocolate chips
¼ cup chopped walnuts or pecans
2 tbsp ground flaxseed for extra fiber

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease lightly.

2. Blend Wet Ingredients

In a blender, combine spinach, bananas, eggs, honey, coconut oil, and vanilla.
Blend until smooth and bright green.

3. Mix Dry Ingredients

In a large mixing bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.

4. Combine

Pour the spinach-banana mixture into the dry ingredients.
Gently fold until just combined (don’t overmix).
Stir in optional chocolate chips or nuts if using.

5. Bake

Divide batter evenly into muffin cups (about ¾ full).
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Enjoy

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.

Expert Tips for Perfect Muffins

✅ Use very ripe bananas for natural sweetness and better texture.
✅ Don’t overblend the batter after combining wet and dry ingredients — this keeps muffins fluffy.
✅ Freeze individually: Wrap cooled muffins in parchment paper, then store in a zip-top freezer bag for up to 2 months.
✅ Kid-friendly swap: Add a sprinkle of mini chocolate chips to make these irresistible to little ones.

Serving Suggestions

Pair with a glass of milk or a smoothie for a quick breakfast.
Pack in lunchboxes with apple slices and peanut butter.
Enjoy as an afternoon snack with tea or coffee.

Nutrition (per muffin, approx.)

Calories: 165
Carbs: 26g
Protein: 3g
Fat: 6g
Fiber: 2g

(Values will vary based on exact ingredients used.)

FAQs About Sweet Spinach Muffins

Q: Do these muffins taste like spinach?
A: Not at all! The banana and honey balance the flavor perfectly, so kids won’t even notice the greens.

Q: Can I make these muffins dairy-free?
A: Yes — use coconut oil instead of butter and non-dairy chocolate chips if adding.

Q: How do I make them gluten-free?
A: Swap the flour for a 1:1 gluten-free baking blend.

Q: Can I double the batch for meal prep?
A: Absolutely! They freeze beautifully — just reheat in the microwave for 20–30 seconds before serving.

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