Don’t be fooled by the vibrant hue of these muffins; the fresh spinach leaves don’t make waves, flavor-wise. Instead, the taste is sweet, cinnamony and moist, like a treat you’d serve with a cup of tea. This is true even though we only use half the sweetener you’d find in most muffin recipes. You’ll find even more goodness besides greens packed into these muffins: 100% whole grains, creamy banana, eggs and whole milk. Plus they’re portable, freezable, and easy to eat with your fingers… I’m not trying to gush here, but did we just discover the world’s most perfect kid food?Some kids might shy away from the green color of these muffins; my daughter is one to reject a food just by the look of it. That can be aggravating, of course, but it’s a fact of life when feeding kids.

How to Make Sweet Spinach Muffins

When you’re ready to whip up these gems, have your blender ready. All the wet ingredients get pureed together, so you don’t have to worry about mashing the banana or whisking the egg separately. Then just pour the wet ingredients into a bowl of the dry ingredients, and fold them together gently. It’s super quick and easy!

Storing Spinach Muffins

We like the flavor best when the muffins have had some time to cool. We store the leftovers in the refrigerator, where they have never lasted more than a couple of days! If you’re interested in freezing some for later (smart!) you can just toss the cooled muffins into a zip-top bag and stash them in the freezer. Transfer some to the refrigerator the night before you plan to serve and they’ll be thawed by morning.

  •  Prep time: 30 minutes
  •  Cook time: 1 hour
  • Total Time: 32 minutes
  •  Serves: 4 people
  •  Calories: 500
  • 18 standard cupcake liners
  • 2 cup flour, whole wheat
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, unsalted
  • 3/4 cup milk
  • 1/2 cup honey
  • 1 large banana
  • 6 ounce raw baby spinach (by weight)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  • Combine all dry ingredients in a large mixing bowl.
  • Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
  • Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  • Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  • Cool most or all of the way before serving.
  • Calories: 139kcal
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 85mg
  • Fiber: 2g
  • Sugar: 9g