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Sweet spinach-banana muffins

Sweet spinach-banana muffins

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
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.

Ingredients

Baby spinach

140 g

Canola oil

1½ tsp

Honey

1½ tbs

Vanilla bean extract, alcohol free

1½ tsp

Banana(s)

2 medium, (ripe)

Egg(s)

1 medium

White self-raising flour

1¾ cup(s), (260g)

Instructions

  1. Preheat oven to 190°C. Line a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
  2. 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.

Notes

TIP: Swap honey for maple syrup if you prefer.

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