Spinach Banana Muffins

These spinach banana muffins, developed by Taste of Home recipe editor and tester Margaret Knoebel, are a not-so-sneaky way to boost nutrition in a kid-friendly treat. They taste like sweet, fruity banana nut muffins, but their vibrant green color comes from fresh spinach in the batter. The trick? Blending the spinach with the wet ingredients creates a smooth nutrient-rich batter with no leafy bits—a perfect snack for toddlers or picky eaters.

Worried about the taste? Don’t be! With ripe bananas, brown sugar, soft oats, warming spices and a splash of vanilla, the spinach is completely masked. The riper the bananas, the sweeter and more flavorful the muffins will be, making this recipe a great way to use up spotty bananas. Kids of all ages will love the fun green color, and the banana spinach muffins even work as a festive, wholesome holiday treat the whole family can enjoy for Christmas or St. Patrick’s Day.

Ingredients for Spinach Banana Muffins

• Flour: All-purpose flour provides structure and a tender crumb. For a heartier, whole grain version, you can use whole wheat flour or a mix of half whole wheat and half all-purpose.
• Oats: Instant or quick-cooking oats add a bit of texture and extra fiber while keeping the muffins soft. Avoid old-fashioned oats, which are thicker and can make the muffins too chewy.
• Leavening agents: Using both baking powder and baking soda helps the muffins rise evenly and keeps them light.
• Spices: Ground cinnamon and nutmeg add warm, cozy flavor to the muffins. For even more depth, you can swap in pumpkin pie spice.
• Egg whites: Egg whites help bind the batter and give the muffins structure without adding extra fat. You’ll need two large separated eggs or 1/4 cup carton egg whites.
• Spinach: This recipe calls for fresh spinach, but frozen works too—just thaw it first and squeeze it completely dry before measuring and blending.
• Bananas: Ripe bananas are key in this lower-sugar recipe—the riper the fruit, the sweeter and more flavorful the muffins. This is a perfect way to use bananas with brown spots that are just past their prime.
• Brown sugar: Just 1/2 cup rounds out the sweetness and adds a hint of caramel flavor. You can use either light or dark brown sugar—the darker the sugar, the richer the caramel notes.
• Milk: Milk moistens the batter and helps everything blend smoothly. This recipe calls for fat-free milk, but any dairy or plant-based alternative you have on hand will work.
• Canola oil: Canola oil keeps the muffins moist and tender. You can substitute another neutral oil, such as vegetable or avocado oil.
• Pecans: Chopped pecans add crunch and nutty flavor. Feel free to swap in walnuts or omit the nuts for nut-free muffins.

Directions

Step 1: Whisk the dry ingredients

Preheat your oven to 400°F. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and nutmeg.

Step 2: Blend the wet ingredients

In a blender, combine the egg whites, spinach, mashed bananas, brown sugar, milk and oil. Blend until the mixture is completely smooth and bright green, scraping down the sides if needed.

Step 3: Mix the batter

Pour the spinach mixture into the dry ingredients and stir just until moistened. Fold in the chopped pecans.

Step 4: Fill the muffin cups and bake

Line 12 muffin cups with paper liners. Divide batter evenly among the cups, filling each almost to the top. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer them to a wire rack to cool completely.

Recipe Variations

• Add a topping: Sprinkle the muffins with a quick streusel, similar to the one for these streusel-topped apple muffins, before baking for extra sweetness and warmth, or try a sprinkle of turbinado sugar for crunch.
• Swap the nuts: Replace the pecans with chopped walnuts or almonds for a slightly different flavor.
• Go nut-free: Simply omit the nuts for allergy-friendly muffins, or swap in sunflower seeds or pumpkin seeds for a nut-free crunch.
• Mix in seeds: Add 1 to 2 tablespoons of ground flaxseed or chia seeds to the dry ingredients for a subtle protein and fiber boost without changing the flavor.
• Include more fruit: Mix in 1/4 to 1/2 cup of dried fruit, such as raisins, chopped dates or dried cranberries, for extra fruity flavor and a satisfying chewy texture.
• Make them chocolaty: Stir in 1/2 cup chocolate chips for a sweeter muffin with added texture. Pro tip: Save a tablespoon or two to sprinkle on top for extra visual appeal.
• Bake mini muffins: Bake the batter in a mini muffin tin for bite-sized treats perfectly sized for snacking and lunchboxes. Just reduce the baking time to 10 to 12 minutes and check for doneness early.

How to Store Spinach Banana Muffins

Store the cooled spinach and banana muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days. For the best texture, let the muffins come to room temperature or warm briefly in the microwave before serving.

Can you freeze spinach banana muffins?

Yes, these spinach and banana muffins freeze beautifully. Once they’re completely cool, wrap each muffin in storage wrap and place it in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature, or warm in the microwave until just heated through.

Spinach Banana Muffin Tips

Can you use frozen spinach?

Yes! Frozen spinach works in a pinch, but it needs a little prep first. Thaw it completely and squeeze out all excess water before measuring so the batter doesn’t contain too much moisture. Then blend it just like fresh spinach to give the muffins that signature green color.

Can you make spinach and banana muffins gluten-free?

Of course! To make these banana spinach muffins gluten-free, use a 1:1 gluten-free flour blend for baking in place of the all-purpose flour. The texture may be slightly softer, but they’ll still taste good. Make sure your oats are also certified gluten-free, as some oats are processed in facilities that also handle wheat.

What can you use instead of egg whites?

You can replace the egg whites with one flax egg, made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Since this recipe calls for two large egg whites, which are equivalent to one whole egg, one flax egg should work perfectly to bind the muffins and keep them tender.

Can you double this recipe for banana spinach muffins?

Absolutely! This recipe for banana spinach muffins doubles easily with no special adjustments. Use a 24-cup standard muffin pan or two 12-cup muffin tins, rotating the pans halfway through cooking to ensure the muffins bake evenly.

What can you serve with spinach banana muffins?

Spinach banana muffins are delicious on their own or paired with yogurt, fresh fruit or a glass of milk for a simple breakfast. Spread them with nut butter for a wholesome snack, pack them in a lunchbox for a sweet treat, or serve them alongside fluffy scrambled eggs and fruit smoothies for a colorful brunch spread.