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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.
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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.
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? https://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.