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 followed the recipe as written using Spelt flour which was a recommended alternative in the ingredient list. Unfortunately this must have changed the hydration of the dough and no matter how long I baked the muffins for they remained gelatinous and raw on the insides. After doubling the baking time with still no success I gave up and threw them out. Ugh.
So sorry these didn’t turn out for you, Alyse. In my experience, a raw interior has to do with the leavening agents being expired or mis-measured or swapped (baking soda for baking powder or vice versa.) I have made these muffins countless times with spelt flour and they have always turned out perfectly.
Hi! I used to make these all the time (for Halloween) and my kids (and I) love them. But now I’m vegan and I’m wondering if I can sub a flax egg???
Thanks 🙁
I meant – lol
That’s so great to hear! I think a flax egg will work here. You can take 1 Tbs. ground flax meal and mix with 3 Tbs. warm water. Allow to sit on the counter for 10-15 minutes before adding to the batter.
This is a wonderful recipe, thank you for providing it!
Regarding freezing the muffins, how would I go about that exactly? Once the muffins are cooled, just place them in a freezer zip top bag? When ready to be consumed, how long does it take to defrost? Is it recommended that the muffins be defrosted on a countertop or in the refrigerator? Thanks for any insight! 🙂
I’m glad you enjoyed it! To freeze muffins, I like to wrap each one individually with plastic wrap (after they have completely cooled) and place them in a resealable bag or container. When ready consume, remove the plastic wrap and defrost at room temperature or in a microwave/toaster oven. Muffins usually take about an hour to defrost at room temp or 30 seconds if you are warming them in the microwave.
Is it possible to sub almond flour for this recipe?
Unfortunately, you can’t sub nut flours for wheat flours. I would look for an almond flour muffin recipe and blending fresh spinach with the wet ingredients.
Hi Pamela! How much so a h would you add to the banana muffins in KM? Happy Passover!
Sorry! I realized there was a typo. How much spinach could I add to the KM banana muffin recipe? I would like to make something nut based. Thank you!
Hi Jasmine. I haven’t made the banana muffins from KM with spinach, but I think a nice handful of spinach should be enough to make the batter green. You can blend all of the ingredients with the spinach in a blender or food processor. Let me know how they turn out 🙂
These are soooo good I make them all the time and such a great way to give my son some spinach! My bananas are not ripe enough so I want to try subbing applesauce. Would it be an equal exchange? About a cup and a half of applesauce folded in at the end? Thank you for another homerun recipie!!
That’s so great to hear! You can try using 1/2 cup of applesauce for the 2 bananas called for in the recipe. Enjoy!
do you have the nutrition info for this recipe?
Sorry, I don’t.
So…. talk to me about what the importance or significance is with the ALUMINUM FREE baking powder??
I use aluminum-free baking powder because I don’t want to consume additional aluminum in my diet and baked goods won’t get a metallic taste.
My Mr. Picky loved these, his problem isn’t spinach, it’s cooked bananas! My older son loves banana bread/muffins, but the younger doesn’t like cooked bananas, go figure! I also always add flaxseed to my muffins, so at least I felt like Mr. Picky was getting a load of vitamins and fiber!
Great idea! Apple sauce is a great alternative to the mashed bananas for a more subtle flavor.
Could I cut the maple syrup down to a half of a cup?
You can. Since the maple syrup helps provide moisture, I would check the muffins a few minutes early so they don’t dry out.
Hi, what can I use if i don’t have maple syrup? would i need to increase the amount of oil or milk? Thanks
Honey or date syrup can be subbed one for one in place of the maple syrup.