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Spinach Banana Muffins

Wait! Don't click away! I know that every part of you is telling you that these muffins sound really gross and that you really don't need to learn how to make them. But... every part of you is wrong. It's so wrong. And now that I have your attention, I'll explain why.

If you're concerned about what I think you're concerned about, then let me just put your mind at ease. You can't even taste the spinach. I'm serious. You can't. All you taste is banana. It's like you're eating a banana muffin. A tender, moist banana muffin. Sounds better, right?

Well, now that we've established that the spinach is invisible to your taste buds, and that these are really just green banana muffins, let's talk about why you should make them for nutritious reasons!

I don't know about you, but after a long lazy winter of bad eating habits, I'm so ready to get back into shape. And I'm starting with a little less sugar and a little more vegetables, which is what we have in these muffins. We also have yogurt, and bananas, and olive oil, and although I used all-purpose flour, you could definitely sub in some whole-wheat to make these extra healthy.

If you've stuck around this long, something tells me you're probably leaning towards trying these muffins, which is awesome. You won't be dissappointed.  If you just wanted to hear me out but you're still not convinced, well, I'm a sugar addict so it won't be long before I make something completely unhealthy. Just stay tuned. And don't forget to follow on Facebook and Pinterest!

Spinach Banana Muffins

Yield: 6 muffins
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1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 egg
1/3 cup sugar
2 tablespoons olive oil
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/4 cup yogurt
1 ripe medium banana, mashed
1 cup frozen chopped spinach, thawed and squeezed dry


Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray, or line with baking cups.

In a small bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk together sugar and egg until well blended. Add oil, vanilla, and yogurt and whisk until combined. Mix in mashed banana and spinach. Add dry ingredients and stir until just combined.

Spoon batter into prepared muffin tin, filling each cup about 2/3 full. Bake for 15-20 minutes, or until toothpick inserted into center comes out clean.

Adapted from Anja's Food 4 Thought

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