Healthy Moist Spinach Muffins
These Healthy Moist Spinach Muffins are a delicious combination of spinach, ripe bananas, and cinnamon, perfect for busy parents and kids.
Ingredients
Dry Ingredients
- 2 cups certified gluten-free rolled oats Provides a hearty base with a nutty flavor.
- 1.5 teaspoons baking powder Gives the muffins a light and airy quality.
- 0.5 teaspoon baking soda Aids in rising for fluffy muffins.
- 1 teaspoon ground cinnamon Adds warmth and aroma.
Wet Ingredients
- 2 medium very ripe bananas Naturally sweet and forms the binding agent.
- 0.5 cup unsweetened applesauce Introduces moisture and sweetness.
- 2 large eggs Enhances texture and provides protein.
- 0.5 cup plain whole-milk Greek yogurt Makes the muffins creamy and rich.
- 2 tablespoons avocado oil or melted coconut oil Offers healthy fats.
- 1 teaspoon vanilla extract Infuses muffins with sweetness.
Main Ingredients
- 2 cups packed fresh baby spinach Adds color and nutrients.
- 1-2 tablespoons whole milk or unsweetened nondairy milk Only if needed for batter consistency.
- cooking spray or oil for greasing To prevent sticking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin pan.
- In a high-speed blender, combine the rolled oats, baking powder, baking soda, and cinnamon; blend until resembling coarse flour.
- Add the very ripe bananas, applesauce, eggs, Greek yogurt, avocado oil, vanilla extract, and spinach; blend until smooth.
- Let the batter rest for three minutes. If the batter is too thick, add milk gradually.
Baking
- Fill each muffin cup about two-thirds full.
- Bake mini muffins for 10-12 minutes or standard muffins for 16-18 minutes until the tops spring back and a tester comes out mostly clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For storage, these muffins can be kept in an airtight container for up to a week or frozen for longer periods. Ensure banana is very ripe for best results and mix in nuts or seeds for variations.