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Banana Spinach Muffins

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★★★★★

5 from 1 review

These moist and fluffy muffins contain oats, ground flaxseed, and spinach for some extra nutrients. Additionally, these muffins are dairy-free and are sweetened with bananas and maple syrup.

Ingredients

Units Scale
  • 1 1/2 cups all purpose flour, I used unbleached flour
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon, I like to use ceylon cinnamon
  • 1/2 cup old-fashioned rolled oats
  • 1 cup mashed bananas, about 3 very ripe bananas
  • 2 large eggs
  • 1/4 cup oil, I used avocado oil
  • 1/2 cup pure maple syrup
  • 2 cups packed spinach
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350F
  2. Butter a mini muffin pan with softened butter (or can use a regular-sized muffin pan).
  3. Add the all-purpose flour, ground flaxseed, baking soda, baking powder, and ground cinnamon to a bowl. Mix with a fork in a whisking motion and set it aside.
  4. Add the oats to a blender and blend until they’re broken down.
  5. To the blender with the pulsed oats, add the spinach, 1 cup mashed bananas, eggs, oil, maple syrup, and vanilla extract. Blend until it’s well combined.
  6. Add the blended ingredients to the flour mixture and mix to combine (making sure not to over-mix).
  7. Using a tablespoon measure, scoop the batter into the greased mini muffin pan (or use a 1/4 cup measuring cup to scoop the batter into a regular-sized muffin pan lined with cupcake wrappers).
  8. Bake for about 12-15 minutes for mini muffins (and about 18-20 minutes for regular-sized muffins) or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
  9. Let the muffins sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.
  10. Keep leftovers in an airtight container in the refrigerator

Notes

To Freeze:

  • Place the muffins in a single layer in a freezer-safe container.
  • Note: may use wax paper or parchment paper in-between each layer if you need to stack them.
  • Allow them to flash-freeze for about an hour or two.
  • Transfer the muffins to an airtight container or a bag (try to release as much air as possible to prevent freezer-burn).

When ready to eat them:

  • Place the frozen muffins in the refrigerator to thaw overnight.
  • They’re ready to eat once they’ve thawed completely.

Find it online: https://www.nutritiouskidsfoods.com/banana-spinach-muffins/