I am too excited about this muffin recipe to wait until St. Patrick’s Day! I’ve had great luck in the past using pureed spinach to turn pancakes green, so I knew I could make a green muffin. Not only do I think these turned out fantastic, even Mr. Picky loved them, too. Although I did tell him a little lie and said I used green food coloring and he just lit up, eyes wide, “Really?! You did?! Really, Mom?! Like the unhealthy kind?!” Honestly, I’m a little disappointed that my son actually thinks I would use food coloring in a muffin. And just as disappointed that he would be excited to eat that same muffin. I had to lie again. Actually, buddy, it’s a natural green food coloring which gets its color from spinach. Bummed out face. I know for a minute there he thought I suddenly turned into an exciting mom, one who would take risks and dare to use carcinogens! “Oh. They’re still good, I guess.”
And they are good! These muffins are lightly sweet, moist, simple and BRIGHT GREEN because they are loaded with spinach! St. Patrick’s Day is a HUGE opportunity to get green foods into your kids because they are expecting them. You’re showing your spirit. On any other day, green muffins are you just trying to sneak leafy greens into your kids who are not fooled. But the closer we get to March 17th, green muffins are part of the fun!
This is a very basic muffin recipe. The spinach is undetectable and the banana is very subtle. But if you hate banana, you might be able to sub 1/2 cup of applesauce. I think adding walnuts or chocolate chips would be great, too. One of my daughters suggested cream cheese frosting, although then these become cupcakes which is fine, too. These tasted best the day they were made and the next day, too. They lasted just fine a few days on the countertop in a sealed container, but I would freeze what you don’t think you’ll eat within a couple days. Let me know if you make these and if you get lucky!
Green Muffins
Ingredients
- 2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine ground sea salt
- 1 large egg
- ¾ cup pure maple syrup, Grade A or Grade B
- ¾ cup dairy or non-dairy milk, such as almond milk
- ¼ cup unrefined coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1 5- or 6-ounce bag of fresh baby spinach leaves
- 2 medium ripe bananas, mashed
Instructions
- Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a blender add egg, maple syrup, milk, oil, vanilla and spinach. Process until pureed.
- Add spinach mixture to the flour mixture and stir until just combined. Fold in the mashed banana.
- Scoop batter into prepared muffin tin, filling cups about ¾ full. I like to do this with a large ice cream scooper. Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
- Store at room temperature up to 3 days. These freeze nicely!
Like this recipe? Rate & comment below!
I made these tonight for our family and they were a huge hit. Thanks for a wonderful, festive, and healthy muffin! (I made a double batch to have enough to freeze for St. Patrick’s Day but couldn’t wait until then to make them.)
Great idea! Thanks, Carrie 🙂
I just made these without any modifications. They are yummy! If you close your eyes, to me they taste like banana muffins, but that is great because I love banana muffins. Mine are definitely green, but not quite a vibrant as yours, but still unquestionably green! Thanks.
That’s great, Bridget! Thanks for the feedback. I was thinking about the color issue, and I have a feeling (just a feeling, no scientific evidence) that the longer the spinach is pureed, the less vibrant the color because it will start to oxidize. So perhaps blend for as little time as possible to keep it bright green!
HA! Love your comments about your conversation with your son. Sounds exactly like what would happen with my 6 year old. So many times I feel bad because we are so boring…no fun cereals, no fun juice, no colors! So this will be fun to try! Thank you!
Yep, same boring house here! Let me know what you think of the muffins!
Can you suggest a good egg substitute? I have a student who has an egg allergy, and would hate to leave her out. Thank you!
Yes! For one egg substitute 1 Tablespoon of GROUND flaxseed mixed with 3 Tablespoons of warm water. Allow the mixture to sit on the countertop for 15 minutes before adding to the muffin batter. Should be perfect!
This made me laugh oh loud when I read your comment about [not] being a cool mom that takes risks with carcinogens. My husband and I are so persnickety when it comes to food ingredients. I will also try the recipe with agave and I’ll let you know how it turns out. I have never commented on a recipe before, but you sound like a woman after my own heart. Thank you for sharing.
Welcome, Mindy! So glad you found me. Natural food purists unite!
Do you have suggestions for a coconut oil substitute or egg substitute? When I normally substitute egg, I find everything falls apart.
Sure! For the coconut oil you can sub olive oil or melted butter. For the egg substitute, sub 1 Tablespoon ground flaxseed mixed with 3 Tablespoons warm water. Allow to sit on the countertop for 15 minutes before adding to batter.
Would it be too much to use coconut milk and the coconut oil? Or should I use almond milk instead? Thanks!
Hmmm, coconut milk (the kind out of the can) has so much more fat than regular milk. ALthough the recipe calls for such a small amount, that it would probably be fine. I think the flavor should be fine too. ALmond milk will definitely work!
LOVE THIS! Cant wiat to try it! YUMM!!! Love Pegs
Hi Pam- If I wanted to use almond flour or coconut flour instead, how would I change the recipe? Thank you so much!
Hi Stef! I haven’t tested this with almond flour yet, but when I do I am going to take my basic almond flour muffin recipe here: https://pamelasalzman.com/cranberry-orange-almond-flour-muffin-recipe/ (obviously take out the cranberries and orange zest — although that would be so cute for Christmas!) and I would use half the spinach since that recipe only makes 9 muffins. I think it will work! Let me know if you try it before I do. Thanks!
I don’t always have maple syrup on hand but I do keep Agave. Would that work, as well? Looking forward to getting some greens into my own picky guy!
I only tested this recipe with maple syrup, but I am confident that you can use agave and regular cane sugar as well. A wet sweetener gets blended with the other wet ingredients and a dry sweetener gets mixed in with the dry (i.e. flour). Enjoy!