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Top-down look at a spinach muffin with a banana slice and honey drizzle on top.

Sweet Spinach Muffins

Moist and tender sweet spinach muffins made with banana and honey, a tasty way to enjoy greens.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 18 servings
Calories 140 kcal

Ingredients
  

  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 4 cups packed baby spinach
  • 1 large ripe banana
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 240g
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions
 

  • Preheat Oven and Prep Tin:

    Set oven to 350°F (175°C). Coat muffin tin with cooking spray or line with silicone cups and spray those.

  • Blend Wet Ingredients:

    In a blender, put milk, spinach, banana, honey, egg, vanilla, and melted butter. Process until smooth.

  • Mix Dry Ingredients:

    In another bowl, mix flour, cinnamon, baking powder, baking soda, and salt with a whisk.

  • Combine Wet and Dry:

    Transfer dry mix to the blender or pour wet mix into the dry. Fold carefully just until incorporated; avoid overmixing.

  • Fill Cups and Bake:

    Fill prepared muffin cups with batter. Bake for 17-20 minutes, until tops spring back when pressed; do not let them brown.

  • Cool Muffins on Rack:

    Take out of oven and let cool on a wire rack. For silicone cups, take muffins out and set on rack to stop condensation.
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