Spinach Muffins

These green spinach muffins are pretty fun.
How often do you eat green muffins? Exactly.. they aren’t your typical muffin! But I want you to feel really good about eating these because their full of spinach, strawberries and bananas!

Ingredients
- bananas
- strawberries
- spinach
- greek yogurt
- honey
- peanut butter
- egg
- all purpose flour
- baking soda
- salt
How To Make Spinach Muffins
- Preheat the oven to 350º F.
- In a blender, puree the bananas, strawberries, spinach, greek yogurt, honey and peanut butter until smooth. You don’t want any chunks. Once blended pour the mixture into a bowl.
- Use a spatula to stir in the egg.
- Gradually add the flour, baking soda and salt. Mix until just combined.
- Place muffin liners in a muffin pan. Scoop the batter into the pan, filling about three quarters full.
- Bake for 16-19 minutes or until a toothpick comes out clean.
- Allow muffins to cool before removing them from the pan. Store in an airtight container.

Some of you might be skeptical, but don’t let the green color deter you. You can’t really taste the spinach, but lucky for you, you can know that it’s in there and healthy for you.
Plus if you eat muffins like I do (muffin queen right here!) you’ll feel great knowing that these are good for you! I even surprised myself and there are ZERO chocolate chips in this recipe.
But I wouldn’t put it pass me to add in some chocolate chips if I felt like I needed it :)

How to make spinach muffins gluten free
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to freeze spinach muffins
Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.


Spinach Muffins
Ingredients
- 2 large ripe bananas
- 4 strawberries, washed and stems removed
- 1 ½ cups packed baby spinach
- ¼ cup greek yogurt, plain or vanilla
- ¼ cup honey
- 1 tbsp creamy peanut butter
- 1 large egg
- 1 cup all purpose flour or whole wheat flour
- ½ tsp baking soda
- ⅛ tsp salt
Instructions
- Preheat the oven to 350º degrees F.
- In a blender, puree the bananas, strawberries, spinach, greek yogurt, honey and peanut butter until smooth. You don’t want any chunks. Once blended pour the mixture into a bowl.
- Stir in one egg.
- Gradually add the flour, baking soda and salt. Mix until just combined.
- Place muffin liners in a muffin pan. Scoop the batter into the pan, filling about three quarters full.
- Bake for 16-19 minutes or until a toothpick comes out clean.
- Allow muffins to cool before removing them from the pan. Store in an airtight container.
These look and sound scrummy!!!
Oh how cool! They look great! Did you see my post today, Hot Fudge Cake!! It will make you do the happy dance, it’s good!
Michael :-)
http://michaelswoodcraft.wordpress.com/2014/03/17/hot-fudge-sauce-chocolate-cake-and-ice-cream/
This is such a creative idea! I love it Beth! And way to make green muffins look super appetizing!
Haha, thanks Chelsea!
OMG I have to make these for my picky eater son ASAP! Thanks!
See what else you can sneak in there ;-)
Very, very interesting! My kids love muffins and I am thinking that this would be a good way to get some extra “green stuff” in them. Not to mention, good for me too! Thanks!
What a fun idea Beth! I don’t mind green muffins, it’s one of my favorite colors. ;)
Hey me too, I’m all about green!
I never would have thought o try this 0 brilliant Beth
Enjoy Stella!
I love this idea! I can’t always force myself to drink the green smoothies, let alone get my kids to drink them, but I bet I could get them to eat these! Thanks for sharing via Creative Princess Brandi’s link party.
Hopefully green is their favorite color, that might help!
Very creative Beth!! I would like to give these a try. To make them healthier…I would use butter or good coconut oil instead of canola oil. Did you know that canola oil is pretty toxic? Most people have no idea.
Again…I LOVE your creativity in the kitchen.
Thanks for linking up at Project Inspire{d}!!
Thanks for the tip Diane! I really should get some coconut oil.
What an awesome idea! Can’t wait to try them! Stopping by via SITS!
I love the idea of making a smoothie into a muffin, Beth! So creative and I’m sure these are delicious!! Thanks so much for joining us at Saturday Night Fever with all your yummy recipes…pinning them to our group board!
Thank you Cathy!
I love green. And anything in mini form is always more fun to eat. I’ll take all 18, k?
I would but they are already GONE!
These muffins look fantastic! Love all those healthy ingredients :)
I don’t eat sugar. Do you think I could substitute applesauce instead?
I do think so! The texture may be a little different, but give it a try!
Looks like a delicious way to start the day!
Delicious and healthy, that’s for sure Cate!
What a great breakfast to have on hand for a busy morning!
And you can feel good about giving it to your kids!
I made these using whole wheat flour and maple syrup for the sugar. I also didn’t have any spinach, so I used kale. They are delicious! Thanks so much!
That sounds delicious Michelle, and a great fall take on the recipe! I appreciate you sharing how you made it your own with me!
These have so much nutrition! Great recipe!
Can protein powder be added?
I would think so! Great idea! I’d probably do less then 2 tbsp to see how it affects the batter.
This is so smart!
Can you suggest a substitute for the peanut butter? I have a nut allergy. Thanks!
Hi Kavitha! I did a quick google search and maybe one of these options would work? http://www.mybakingaddiction.com/baking-with-peanut-butter-alternatives-peanut-allergies/
thanks beth i like the idea i think i will give it a try but i do not have beanut butter can i not use it?
Hi Hoda, I believe omitting the peanut butter would be fine, but I haven’t tried it myself.
Delicious! My little foodie loved helping to make these and eating them too!
These look great, do you use vanilla Greek yogurt and I don’t have mini muffin pans, can I use regular size muffin pans?
This recipe uses a regular sized muffin pan! You can use plain or vanilla greek yogurt.