Spinach Banana Muffins 

Spinach Banana Muffins are a delicious way to veggie-boost. Plus, the sweetness of the banana compliments the earthy spinach. These muffins are perfect to batch-bake and freeze for later.

Spinach is a nutrition superstar and such a versatile veggie. As a dietitian, I always have it in my fridge and add it easily to so many different meals, such as: stir-fries, buddha bowls, sauces, omelettes, salads and now these Spinach Banana Muffins! And as a new mom, I am all about using simple ingredients and cooking meals that everyone can enjoy. These Spinach Banana Muffins were a hit for my hubby and my 15-month-old daughter – score! Thankfully, I now have a  handy freezer muffin stash to add to a lunch bento box, as part of a balanced snack, or to bring to those summer potlucks or cottage trips. 

Why I LOVE these Spinach Banana Muffins

• Perfect for Batch-Cooking.
• Freezer-friendly. 
• Nutritious carbohydrate option.

What’s the Nutrition Difference Between Cooked Versus Raw Spinach? 

Raw spinach differs nutritionally from cooked. Interestingly, raw spinach tends to be slightly higher in vitamin C and B vitamins, which are more heat-sensitive. However, cooking spinach increases the amount of beta carotene by as much as three times! This is because the heat helps break down oxalic acid bonds that help our body absorb certain antioxidants better. Consequently, cooking spinach increases the bioavailability of vitamin A, iron, calcium and vitamin E. Nevertheless, including BOTH raw and cooked spinach in your diet is a good idea! Try our Easy Spinach Pesto and Spinach Ricotta Pancakes for cooked options with spinach!

Did You Know: Spinach is rich in lutein, an antioxidant that helps decrease the risk of macular degeneration.  

Spinach Banana Muffins Ingredients: 

• Overripe frozen bananas, thawed or fresh ones with brown spots
• Brown sugar
• Egg
• Neutral-tasting oil (canola or avocado), or non-hydrogenated margarine or butter
• Whole-wheat or white flour
• Raw spinach, sautéed with oil  
• Baking soda
• Baking powder
• Kosher salt
• Large oats for topping

Spinach Banana Muffins Directions:

Here’s the step-by-step method to make these muffins. See the complete recipe below.

1. In a medium bowl, mash bananas using a fork. Then, add brown sugar, butter/margarine/oil, sautéed spinach and 1 slightly beaten egg with mashed bananas. Mix to combine.

2. In a separate bowl, combine all dry ingredients and stir. Spoon dry ingredients into the wet ingredients and stir to combine.

3. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats on top of the batter. Finally, bake for 15-20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready. If using mini-muffin tins, the cook time will be less so keep an eye when muffins are golden. 

How Long do Muffins Last in the Freezer?

Muffins last in the freezer for up to three months for best results. Therefore, be sure to label your Spinach Banana Muffins with a best before-date. I love using a Freezer Inventory sheet so I know what I have stored in my freezer and can plan to use anything up before it goes bad.

Can you Make Muffin Batter Ahead of Time?

Yes, you can make your Spinach Banana Muffin batter ahead! However, be sure to refrigerate it immediately and bake within 3 days.

Making your muffin batter ahead can be a time-saver!

Dietitian Batch-Baking Tips!

Planning ahead is a big part of eating well. Therefore, when you are cooking, you want to maximize productivity by batch-baking. This means you are preparing twice as much, which does not take twice as long! Then, you can store your homemade, delectable, Spinach Banana Muffins in the freezer to enjoy when you are short on time. But be sure to label your baking and also take note that these last in the freezer for about three months for best results. You now have flexibility for healthy and delicious muffins, ready when you need them for lunches, snacks or part of breakfast.

Spinach Banana Muffins Recipe 

• Serves: 12
• Prep Time: 10 minutes
• Bake Time: 20 minutes

Ingredients:

• 4 mashed ripe bananas, thawed
• 1/3 cup brown sugar
• 1 egg
• ¼ cup canola oil, or non-hydrogenated margarine or butter
• 1 cup whole-wheat or white flour
• 4 cups raw spinach, sautéed with oil (shrinks to about ½ cup) 
• ¼ cup oats (save some for topping)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt

Directions for Spinach Banana Muffins:

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add brown sugar, butter/margarine/oil, sautéed spinach and 1 slightly beaten egg with mashed bananas and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir.
5. Spoon dry ingredients into the wet ingredients and stir to combine.
6. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats on top of the batter.
7. Finally, bake for 15-20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready. If using mini-muffin tins the cook time will be less so keep an eye when muffins are golden. 

Spinach Banana Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Spinach Banana Muffin are tasty and perfect for batch baking.

Print

Ingredients

• 4 mashed ripe bananas, thawed
• 1/3 cup brown sugar
• 1 egg
• ¼ cup canola oil, or non-hydrogenated margarine or butter
• 1 cup whole-wheat or white flour
• 4 cups raw spinach, sautéed with oil (shrinks to about ½ cup)
• ¼ cup oats (save some for topping)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt

Instructions

1. Firstly, pre-heat the oven to 375 F.

2. In a medium bowl, mash bananas using a fork.

3. Then, add brown sugar, butter/margarine/oil, sautéed spinach and 1 slightly beaten egg with mashed bananas and mix to combine.

4. In a separate bowl, combine all dry ingredients and stir.

5. Spoon dry ingredients into the wet ingredients and stir to combine.

6. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats on top of the batter.

7. Finally, bake for 15-20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready. If using mini muffin tins the cook time will be less so keep an eye when golden.