Sweet spinach-banana muffins
3 - 4
PersonalPoints™ per serving
Wilted spinach gives these muffins a beautiful bright green hue, without adding any detectable spinach flavour—so they’re a great option for picky eaters who would normally shun leafy greens. Ripe bananas provide most of the sweetness, so be sure to use ones with lots of brown spots for the richest flavour. If you’d rather make mini muffins, this recipe will yield about 36, and they’ll take just 8 to 10 minutes to bake.
Baby spinach leaves
Vanilla bean extract, alcohol free
2 medium, (ripe)
White self-raising flour
1¾ cup(s), (260g)
- Preheat oven to 190°C. Line a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
- Place spinach in a large microwave-safe bowl and microwave on High (100%) for 3 minutes. Process spinach, oil, honey, vanilla, bananas and egg in a large food processor or heatproof blender until smooth. Add flour and process until combined. Divide batter evenly among prepared paper cases. Bake for 15-20 minutes, until a skewer inserted into the centres of muffins comes out clean.
TIP: Swap honey for maple syrup if you prefer.