Spinach Muffins Recipe (Perfect for Picky Eaters!)

spinach muffins with mini chocolate chips on top in pan.

Spinach Muffins Recipe (Perfect for Picky Eaters!)

Course: Breakfast

Cuisine: American

Keyword: spinach muffins

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings:

Calories: 80kcal

Author: Megan Gilmore

I started making these spinach muffins about 10 years ago, when I was desperately trying to get more greens into my toddler's day. When you give them a fun name, like "Ninja Turtle" or "Hulk" muffins, they are a hit! Plus, they're made with wholesome ingredients like oatmeal, peanut butter, and banana. No flour is required!

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Ingredients

1 ripe banana
3 large eggs (see notes for vegan option)
⅓ cup peanut butter
⅓ cup honey (see safety note)
1 heaping cup fresh baby spinach
¾ cup old fashioned rolled oats (certified gluten-free, if needed)
2 teaspoons 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, peanut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. (Liquids on the bottom help facilitate better blending.) 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 15 to 18 minutes, or until the muffin tops feel firm to the touch. If you're baking 12 standard muffins, bake them 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.
Store the muffins in an airtight container in the fridge for up to 5 days. They can dry-out if left at room temperature for too long. You can also freeze these for up to 3 months.

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.

Safety Note: Do not use honey in a recipe for children under 1 year old. Use maple syrup or another sweetener instead.

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