Spinach Banana Mini Muffins
Mini spinach banana muffins are 100% whole grain and a kid favorite. They make a perfect school lunch and the extras freeze beautifully.
Yield: 36 mini muffins
Ingredients
- 2 cups white whole wheat flour (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- scant ½ cup granulated sugar
- ¼ cup canola oil
- ½ cup plain yogurt (or Greek yogurt)
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas
- 2 cups packed baby spinach leaves
Instructions
- Preheat oven to 350.
- In a large bowl, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
- Mash the banana and add to wet mixture.
- Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
- Add the wet mixture to the dry and stir until just combined. Don’t over mix.
- Spray a large mini muffin tin with cooking spray.
- Spoon the batter into each cup, filling them nearly all the way to the top.
- Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the muffin tin and let the muffins cool. Store in the fridge or freeze for later use. (See notes below.)
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Notes
Flour: I use white wheat flour to make these whole grain, but you can also use whole wheat flour, all-purpose flour or a combination of those two.
Sugar: You can reduce this to ⅓ cup or use a full ½ cup depending on how sweet you want them. I've also made a naturally sweetened version of these using honey in place of the sugar. You can replace the sugar with ⅓ cup of honey and then use just 2 tablespoons of oil, to balance the amount of liquids. Everything else is the same!
Yogurt: You can use plain yogurt or plain Greek yogurt. A nonfat yogurt or a 2% or 5% yogurt are all fine.
Bananas: Your bananas should be very ripe and soft for this recipe.
Spinach: Be sure to use fresh raw spinach for this recipe NOT cooked or frozen spinach.
Storing: Store these muffins at room temperature, in a bag or covered container, for 1-2 days. After that, I like to put them in the refrigerator. (I do this with any baked good that uses banana because I find it can start to turn if it sits out too long.) They’ll keep in the fridge for another 3 days at least.
Freezing: You can freeze these mini muffins for up to 6 months. Place them in a freezer-safe ziptop bag (that’s labeled!). Thaw overnight in the refrigerator or pop a couple in the microwave, straight from the freezer, and heat for about 15-20 seconds to defrost and warm through.
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 109mg | Fiber: 1g | Sugar: 4g
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