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Spinach Muffins

Soft and fluffy spinach muffins packed with nutrients—perfect for toddlers, lunchboxes, or a healthy snack.
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Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings:12 muffins
Calories:135
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh spinach packed
  • 1 ripe banana
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup olive oil
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
  2. In a blender, combine the spinach, banana, eggs, milk, and olive oil. Blend until completely smooth and bright green.
  3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
  4. Pour the spinach mixture into the dry ingredients and stir until just combined.
  5. Divide the batter evenly among the muffin cups, filling about ¾ full.
  6. Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. These muffins freeze well and can be reheated for quick breakfasts or snacks.