Spinach Muffins Recipe

spinach muffins with mini chocolate chips on top in pan.

Spinach Muffins Recipe

Course: Breakfast

Cuisine: American

Keyword: spinach muffins

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 55kcal

Author: Megan Gilmore

This might not be the first spinach muffin recipe you’ve tried, but it’s going to be your favorite. These muffins have a sneaky serving of greens inside, but you can’t taste it at all!

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Ingredients

1 ripe banana
3 large eggs (see notes for vegan option)
¼ cup almond butter or peanut butter
⅓ cup honey
1-2 cups fresh baby spinach
¾ cup old fashioned rolled oats (certified gluten-free, if needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
½ teaspoon fine sea salt
¼ cup mini chocolate chips (optional topping)

Instructions

Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
Pour the green batter into the greased mini muffin pan, filling the 24 slots. (Alternatively, you can bake these in a standard muffin pan to make 12 muffins.) Sprinkle a few mini chocolate chips on top, if you'd like to.
Bake the mini muffins at 350ºF for 20 minutes, or until the muffin tops feel firm to the touch. If you're baking 12 standard muffins, they will need to bake for 25 to 30 minutes at 350ºF.
Remove the muffins from the oven and allow them to cool before removing them from the muffin tin. Once the muffins are cool, run a knife around the sides of each muffin to help get them out.
Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week for the best shelf life.

Video

Notes

Nutrition information is for 1 mini muffin, without the optional chocolate chip topping. This information is automatically calculated, and is just an estimate, not a guarantee.

Update & Egg-Free Note: This recipe was updated in March 2023 to create muffins that have a much better, fluffy texture! I hope you'll give them a try, but if you prefer the original recipe, you can find the printable version here. (The original recipe includes an egg-free option, too.)

Need a nut-free recipe? Try using sunflower butter or tahini as a swap. Or you can try using 2 to 3 tablespoons of a mild-flavored oil, instead of the nut butter.

Full-Size Muffins: If you only have a regular muffin tin, you'll need to bake these for 25 minutes at 350ºF. I recommend using muffin liners for easy removal from the pan.

Nutrition