Recipe Facts

Prep time: 10 mins
Cook time: 20 mins
Servings: Servings: 36

Ingredients

  • 1 egg
  • 2 medium ripe bananas
  • 3/4 cup plant-based milk (Any type will do like almond or soy milk)
  • 3/4 cup maple syrup or agave nectar (add an additional 1/4 cup for sweeter muffins).
  • 1/4 cup melted butter
  • 1 teaspoon mint extract or 2 tsp vanilla extract for sweet spinach muffins
  • 5 oz. spinach (about 5 cups)
  • 2 cups flour gluten-free flour mix or regular all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips mini chips work best for mini muffins.

Nutritional Info

Calories: 76 kcal
Calories 76 Calories from Fat 27
Saturated Fat 2g13%
Sodium 80mg3%

Download Importable Recipe

Spinach Muffins Healthy Hulk Muffins

Directions

Preheat your oven to 375°F (190°C).

Add the dry ingredients (2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips) into a mixing bowl and give them a stir.

Blend the bananas and all the wet ingredients (3/4 cup plant-based milk, 3/4 cup maple syrup, 1/4 butter, extract) in a blender.

Add spinach and blend again until smooth and green (fill the blender with as much spinach as you can fit, blend, then add more spinach if needed).

Pour the green blended mixture into the dry ingredients in the mixing bowl.

Stir until well combined.

Pour into muffin tins that have been sprayed with a little oil or into cupcake liners.

Bake for 18-23 minutes depending on the size of your muffin. (Mini muffins are usually done in 18-20 minutes).

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