Sweet Spinach Muffins II


It’s been a while since I initially tried this recipe for spinach muffins, so I decided to give them another shot!


As I mentioned in my last post, these muffins make a great snack or quick breakfast in the morning. I used a jumbo muffin pan, so one muffin was the perfect amount of food.

I found the first time that they didn’t rise very much, so I actually filled my muffin pans to just below the brim rather than the standard 2/3 full. Perfect! I also made a couple minor changes to the ingredients. I’m not sure how much of a difference it actually made considering I made a few mistakes last time around, but I think they turned out really well 🙂

Sweet Spinach Muffins

Adapted from Super Healthy Kids

Dry ingredients:

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

Wet ingredients:

  • 3/4 cup milk 
  • 1 can (300 mL) sweetened condensed milk
  • 1 large banana
  • 6 ounce spinach
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 tsp 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/food processor, and puree until smooth.
  4. Pour the puree into the dry ingredient bowl and fold until just combined.
  5. Spoon the batter into the muffin pan until almost full, and bake for 20 minutes or until a toothpick comes out clean.
  6. Let cool before serving.

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