Moist Spinach Muffins (Print Version)
# Ingredients:
→ Dry ingredients
01 -
2 cups white whole wheat flour (245g) or rolled oats (200g)
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon cinnamon
05 -
A pinch of salt
→ Wet ingredients
06 -
3/4 cup whole milk plain Greek yogurt (170g)
07 -
1/3 cup milk of choice
08 -
2 medium very ripe bananas (240g weighed without peel)
09 -
2 eggs
10 -
2 cups loosely packed baby spinach
11 -
1 teaspoon vanilla extract
→ Optional Add-ins
12 -
1/2 cup raw grated sweet potatoes or carrots (squeezed dry)
13 -
1/3 cup finely chopped walnuts
14 -
3-4 tablespoons maple syrup, honey, or date syrup (for additional sweetness)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large bowl, stir together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). If using rolled oats instead of flour, blend them in a food processor until they become a fine flour before mixing with the other dry ingredients.
03 -
Add all the wet ingredients (Greek yogurt, milk, ripe bananas, eggs, baby spinach, and vanilla extract) into a blender and blend until completely smooth and the spinach is fully incorporated.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula (not a whisk), gently fold everything together just until all the flour is moistened. Be careful not to overmix - this will keep your muffins light and fluffy.
05 -
If using, gently fold in the grated sweet potatoes or carrots (make sure they're squeezed dry), chopped walnuts, and/or sweetener of choice.
06 -
Divide the batter evenly among 12 muffin cups in a greased, lined, or silicone muffin pan.
07 -
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 -
Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a wire cooling rack to cool completely.
# Notes:
01 -
These nutritious muffins are perfect for babies, toddlers, and kids who need a veggie boost in their diet. The spinach flavor is very mild and balanced by the natural sweetness of banana.
02 -
Store muffins in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. They can be enjoyed cold, at room temperature, or briefly warmed in the microwave.