Spinach Muffins


Unfortunately baking ended up on the back burner for the last couple months. In January I was taking a critical care course in light of my new job in the ICU (yay!), so that and adulting took up a substantial amount of my time. During my last week of class, I was cruising through some recipes and found a neat one for spinach muffins.

I have to admit that the first time I made these muffins I forgot to add the butter, and they still turned out quite good (albeit a bit chewy). The recipe is really simple (I can’t believe how often I say that for recipes I screw up), and fast to whip up. These muffins made an awesome snack, and a quick breakfast in the morning when you’re rushed for work.

I don’t think that these muffins are quite as sweet as the original blog post implied, despite a rather large amount of honey. I’ll definitely be making them again, but I think with a little bit more cinnamon. 

Sweet Spinach Muffins

Adapted from Super Healthy Kids

Dry ingredients:

  • 2 cup (250 g) all-purpose
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients:

  • 3/4 cup milk
  • 1/2 cup honey
  • 1 large banana
  • 6 ounce spinach
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 F and prepare your muffin pan.
  2. In a large mixing bowl whisk together the dry ingredients. Set aside.
  3. Put all of the wet ingredients in a blender or food processor, and puree until smooth.
  4. Pour the puree into the dry ingredient bowl and mix until just combined.
  5. Spoon the batter into the muffin pan until 2/3 full and bake for 18-22 minutes, or until the muffins spring back to tough.
  6. Cool before serving.

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