Spinach-banana mini muffins

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes
Serves 36 mini muffins     adjust servings

Moist and beautifully green, these are a healthy kid and adult favorite!


  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • scant 1/2 cup granulated sugar (see notes)
  • 1/4 cup olive or canola oil
  • 1/2 cup plain yogurt (or Greek yogurt)
  • zest of one lemon
  • 1 teaspoon vanilla
  • 2 medium ripe bananas
  • 2 cups packed baby spinach leaves


  1. Preheat oven to 350.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
  4. Mash the banana and add to wet mixture.
  5. Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
  6. Add the wet mixture to the dry and stir until just combined. Don’t over mix.
  7. Spray a large mini muffin tin with cooking spray.
  8. Spoon the batter into each cup, filling them all the way to the top.
  9. Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.
  10. Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

Recipe Notes

Update: I've also made a naturally sweetened version of these using honey in place of the sugar. You can replace the sugar with a full 1/3 cup of honey and then use just 2 tablespoons of oil, to balance the amount of liquids. Everything else is the same and they came out great!

Recipe adapted from Fun & Food Cafe.

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