Photo of Sweet Spinach-Banana Muffins by WW

Sweet Spinach-Banana Muffins

3 - 4
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
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. A small amount of honey adds further flavour; you could also use maple syrup or agave nectar. If you’d rather make mini muffins, this recipe will yield about 36, and they’ll take just 8 to 10 minutes to bake.


Fresh baby spinach

5 oz

Canola oil

2 tbsp(s)


2 tbsp(s)

Vanilla extract

1½ tsp(s)


2 medium, ripe


1 large egg(s)

White self-rising flour

1¾ cup(s)


  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. Place the spinach in a large microwave-safe bowl; cover and microwave on High for 3 minutes.
  2. In a blender, combine the spinach, oil, honey, vanilla, and bananas; blend on high speed until smooth, 30 seconds to 1 minute. Add the egg to the blender and blend just until combined, about 5 seconds. Add the flour to the blender and blend on low speed until well combined, 15 to 30 seconds. Divide the batter evenly among the prepared muffin cups. Bake until a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
  3. Serving size: 1 muffin