It’s no secret that I am a big advocate for sneaking veggies to your children. Just last Friday I posted a recipe for Magic Veggie Muffins. Since that recipe (in theory) allows you to use any vegetable/fruit combination, you could probably make those spinach muffins as well.
This recipe is much different though.
This recipe is tailored specifically for using fresh spinach. One whole 6-ounce bag to be exact.
With the help of the mashed banana and the cinnamon, you can’t even taste the spinach. You’re kids will never know. They will simply be a Green Muffin to them. And isn’t that just all the more enticing to a child?
Once when I was a kid, my Mom found a recipe for “Popeye Muffins” in a magazine. She made them for us the one time. I can’t remember whether I liked them or not, I just remember that she made them and that the recipe used frozen spinach. The muffin wasn’t green like these though, it had swirls of spinach throughout, similar to cakes/muffins made with shredded zucchini.
Anyways, that barely tangible memory of the muffins my Mom made, inspired me to create these muffins.
I am really happy with these muffins. And my daughter is really happy with these muffins.
Most importantly, her body is really happy with the extra dose of nutrients these deliver.
*If you like these, try my Secret SPINACH Double Chocolate Muffins! I took this recipe and used more natural sweeteners and changed up the flavor by adding cocoa powder and chocolate chips.*
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- ¼ cup canola oil
- ¾ cup milk
- 1 (6 ounce) bag fresh baby spinach
- ½ cup mashed banana (from about 1 to 2 bananas)
- 2 tsp pure vanilla extract
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
- Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.