Banana Spinach Muffins

These wholesome muffins strike just the right balance between hearty and tender. Naturally sweetened with ripe bananas and packed with vibrant green spinach, they bake up with a gently dense crumb that feels satisfying—not heavy. Think of them as the kind of nourishing snack that carries you through an afternoon of errands, early morning yoga, or an afternoon recharge. They’re refined enough for a brunch tray but sturdy enough to toss in your bag on the go. A swirl of nut butter or a drizzle of honey makes them even better.

Prep Time: 10 mins | Total Time: 30 mins | Serves: 10

Ingredients

• 2 ripe bananas, about 1 cup mashed
  

• 1 cup fresh spinach, packed
  

• 2 large eggs
  

• 1/3 cup unsweetened applesauce, or Greek-style coconut yogurt for creaminess
  

• 2 tablespoons maple syrup or honey, or leave out for ultra-low sugar
  

• 1 teaspoon vanilla extract
  

• 1 teaspoon apple cider vinegar
  

• 1 1/2 cups oat flour or whole wheat flour
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon cinnamon
  

• 1/4 teaspoon salt
  

Instruction

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.

Step 2

In a blender, combine bananas, spinach, eggs, applesauce, maple syrup, vanilla, and vinegar. Blend until smooth and vibrant green.

Step 3

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Pour the wet mixture into the dry ingredients and gently fold until just combined.

Step 4

Divide the batter evenly between 10–11 muffin cups (about ¾ full). Optionally top with a few oats or banana slices.

Step 5

Bake for 18–20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.