Description
Scrumptious spinach muffins blend nutrient-packed greens with delightful bakery goodness. Fresh ingredients and simple preparation make these muffins a quick, healthy breakfast or snack choice you’ll enjoy savoring.
Ingredients
Scale
Primary Ingredients:
- 2 cups (245 grams) white whole wheat flour or rolled oats (200 grams)
- 2 medium very ripe bananas (240 grams weighed without peel)
- 3/4 cup (170 grams) whole milk plain Greek yogurt
- 2 eggs
- 2 cups loosely packed baby spinach
Secondary Ingredients:
- 1/3 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup raw grated sweet potatoes or carrots (squeezed dry)
- 1/3 cup finely chopped walnuts
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch of salt
- 3–4 tablespoons maple syrup, honey, or date syrup (for additional sweetness)
Instructions
- Calibrate the oven to 375°F (190°C), ensuring optimal temperature for muffin baking.
- Pulverize rolled oats in a food processor until achieving a fine, flour-like consistency if substituting traditional flour.
- Combine all dry ingredients in a spacious mixing bowl, whisking thoroughly to distribute spices and leavening agents evenly.
- Utilize a blender to transform wet components into a silky, uniform mixture, ensuring spinach is completely integrated and no leafy chunks remain.
- Delicately merge wet and dry mixtures using a spatula, employing gentle folding techniques to maintain aeration and prevent dense texture.
- Incorporate optional mix-ins like grated vegetables or chopped nuts, carefully distributing them throughout the batter without excessive manipulation.
- Allocate batter among muffin cups, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Position muffin pan in preheated oven, monitoring for 20-25 minutes until a probing toothpick emerges clean and surfaces display golden-brown coloration.
- Allow muffins to rest in the pan for 5 minutes, facilitating initial stabilization before transferring to a wire rack for complete cooling and structural setting.
Notes
- Customize Flour: Swap all-purpose flour with gluten-free alternatives like almond or coconut flour for a low-carb, grain-free version that maintains moisture and texture.
- Boost Nutrition: Sneak in extra veggies like grated zucchini or finely chopped kale to increase nutrient density without compromising the muffins’ delicate flavor.
- Prevent Soggy Texture: Pat spinach leaves dry before blending to eliminate excess moisture that could make muffins dense or wet.
- Storage Hack: Wrap individual muffins in plastic wrap or store in an airtight container to keep them fresh for up to 3 days at room temperature or freeze for extended preservation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg