Healthy Banana Spinach Muffins
Delicious and nutritious muffins combining ripe bananas and vibrant spinach for a healthy breakfast or snack option.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour Use the scoop and level method for accuracy to avoid dryness.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon Experiment with spices like nutmeg or cardamom for a unique flavor.
Wet Ingredients
- 1 cup mashed bananas Use very ripe bananas for maximum sweetness.
- 1 cup fresh baby spinach, finely chopped If using frozen spinach, thaw and drain well.
- 0.5 cup plain yogurt For dairy-free, substitute with plant-based yogurt.
- 2 pieces eggs For vegan option, substitute with flaxseed meal.
- 0.25 cup honey or maple syrup Adjust sweetness to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly with oil.
- In a large bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
- In another bowl, beat together the mashed bananas, chopped spinach, yogurt, eggs, and honey or maple syrup until smooth.
- Gradually stir the wet mixture into the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin tins, filling each cup about 2/3 full.
Baking
- Place in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months.