Brighten your morning with these wholesome Spinach Banana Muffins. Blend sweet ripe bananas with fresh spinach for a moist, tender muffin that’s naturally sweet and packed with nutrients. Serve them warm for breakfast, tuck them into lunchboxes, or keep them on hand for a quick, feel-good snack anytime of day. Discover even more vegetable packed muffins with my Carrot Cottage Cheese Muffins and my Carrot Cake Zucchini Muffins.
Make more recipes using those old frozen bananas by exploring my variations on banana bread. Try my Cottage Cheese Banana Bread for a boost of protein, or skip the butter with my Banana Bread Recipe Without Butter. Add a tropical twist to your next cornbread with my Banana Cornbread recipe.
Ingredients
Find below the list of ingredients I used in my Spinach Banana Muffins recipe.
- All Purpose Flour
- Cinnamon
- Nutmeg
- Salt
- Baking Powder
- Baking Soda
- Fresh Baby Spinach
- Milk
- Large Eggs
- Very Ripe Bananas
- Brown Sugar
- Vanilla Extract
See recipe card for quantities.
Substitutions and Variations
Substitutions
- All-purpose flour → Swap with whole wheat flour for more fiber, or use a gluten-free flour blend.
- Bananas → Replace with unsweetened applesauce, pumpkin puree, or mashed sweet potato.
- Brown sugar → Use coconut sugar, maple syrup, or honey (reduce milk slightly if using liquid sweetener).
- Milk → Swap with almond, oat, soy, or coconut milk for a dairy-free option.
- Spinach → Replace with kale or finely grated zucchini (squeeze out excess water).
- Eggs → Use flax eggs (2 tablespoon ground flax + 5 tablespoon water) or a commercial egg replacer for a vegan version.
Variations
- Chocolate Chip Muffins → Fold in ½ cup mini chocolate chips for a kid-friendly twist.
- Nutty Boost → Add chopped walnuts, pecans, or sunflower seeds (nut-free).
- Berry Muffins → Mix in fresh or frozen blueberries, raspberries, or diced strawberries.
- Coconut Muffins → Stir in shredded coconut and top with a sprinkle before baking.
- Protein Muffins → Add ¼ cup vanilla protein powder and reduce flour slightly.
- Spiced Muffins → Increase cinnamon and nutmeg, or add a pinch of ginger and cloves.
How to make Spinach Banana Muffins
- Preheat your oven to 375F. Prepare a 12-cavity muffin pan with liners and set aside.
- Combine in medium bowl, the flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Mix very well with a whisk or fork.
- Place in the jar of a blender, the bananas, eggs, milk, brown sugar, vanilla, and spinach. Blend until smooth.
- Pour the wet ingredients into a large bowl. Add the dry ingredients to the wet ingredients. Whisk until just combine, without over mixing.
5. Divide the batter equally into the prepared muffin pan cavities.
6. Bake into the preheated 375F oven for 15 minutes or until a toothpick inserted in the middle comes out clean.
Storage
Store freshly baked spinach banana muffins in an airtight container at room temperature for up to 3 days. Keep them in the refrigerator for up to 1 week if you prefer a longer shelf life. Freeze the muffins in a freezer-safe bag or container for up to 3 months, and thaw at room temperature or warm gently in the microwave before serving.
Recipe
Spinach Banana Muffins
Equipment
- 12-cavity Muffin Pan
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- 1 cup Very Ripe Bananas (2 bananas)
- 2 large Eggs
- ½ cup Brown Sugar
- ½ cup Milk
- 1 teaspoon Vanilla Extract
- 4 oz Baby Spinach
Instructions
- Preheat your oven to 375F. Prepare a 12-cavity muffin pan with liners and set aside.
- Combine in medium bowl, the flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Mix very well with a whisk or fork.2 cups All Purpose Flour, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, 1½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Place in the jar of a blender, the bananas, eggs, milk, brown sugar, vanilla, and spinach. Blend until smooth.1 cup Very Ripe Bananas, 2 large Eggs, ½ cup Brown Sugar, ½ cup Milk, 1 teaspoon Vanilla Extract, 4 oz Baby Spinach
- Pour the wet ingredients into a large bowl. Add the dry ingredients to the wet ingredients. Whisk until just combine, without over mixing.
- Divide the batter equally into the prepared muffin pan cavities.
- Bake into the preheated 375F oven for 15 minutes or until a toothpick inserted in the middle comes out clean.
Michelle Holigroski says
We tried this recipe for the first time today and were really impressed with how easy it was to make, plus how delicious they are. You can’t even taste the spinach and the flavours of bananas, cinnamon and nutmeg are more prominent. Highly recommend- especially for the fall season!