Introduction & Inspiration
This Spinach Muffins for Picky Eaters recipe is a game-changer for parents (or anyone!) struggling to get more greens into their diet. I understand the challenge of trying to sneak in nutritious ingredients without sacrificing flavor or creating a battle at the dinner table. These are often call Green monster Muffins.
The inspiration came from a desire to create a muffin that was both healthy and appealing, even to the most discerning palates. I wanted a recipe that was quick, easy, and relied on simple, wholesome ingredients.
The combination of banana, almond butter (or peanut butter), honey, and a touch of cinnamon masks the spinach flavor, creating a muffin that tastes surprisingly sweet and delicious. The vibrant green color (which can be surprisingly enticing to kids!) is a bonus.
I’m excited to share this recipe because these muffins have been a lifesaver in my own home. They’re a great way to add extra nutrients to breakfast, snacks, or lunchboxes, and they’re always a hit, even with self-proclaimed veggie-haters.
Nostalgic Appeal
Muffins, in general, often evoke feelings of warmth, comfort, and homemade goodness. They’re a classic baked good that’s often associated with childhood breakfasts, bake sales, and family gatherings.
These Spinach Muffins offer a healthy and fun twist on that classic comfort food. While the green color might be unexpected, the underlying flavors of banana, nut butter, and cinnamon are familiar and appealing.
It’s a recipe that can help create positive associations with healthy eating, turning a potentially “scary” green vegetable into a delicious and enjoyable treat. It’s about making healthy food fun and accessible.
And that’s the beauty of these muffins – they combine the familiar comfort of a homemade muffin with the added nutritional benefits of spinach, creating a treat that’s both nostalgic (in a muffin-y way!) and good for you.
Homemade Focus
Simple ingredients. Easy to do. A great way to eat veggies!
Flavor Goal
Sweet, with banana flavor. The spinach is hidden.
Ingredient Insights
Banana, eggs, almond butter or peanut butter, honey, fresh baby spinach, old fashioned rolled oats, baking powder, ground cinnamon, fine sea salt, mini chocolate chips.
Essential Equipment
High-speed blender, mini muffin tin, cooking spray or olive oil.
List of Ingredients with Measurements
- 1 ripe banana
- 3 large eggs (see notes for vegan option)
- ¼ cup almond butter or peanut butter
- â…“ cup honey
- 1-2 cups fresh baby spinach
- ¾ cup old fashioned rolled oats (certified gluten-free, if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon fine sea salt
- ¼ cup mini chocolate chips (optional topping)
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
- Blend Ingredients: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. Blend until very smooth, stopping to scrape the sides as needed.
- Pour and Bake: Pour the green batter into the greased mini muffin pan, filling the 24 slots. Sprinkle a few mini chocolate chips on top, if you’d like to. Bake the mini muffins at 350ºF for 12 to 14 minutes.
- Cool
Troubleshooting
*Muffins sticking *Batter too thick
It’s a pretty simple recipe.
Tips and Variations
- Vegan Option:
- Different Nut Butters:
- Add-Ins:
- Make them Sweeter:
Customize these muffins.
Serving and Pairing Suggestions
Breakfast, snack or in lunchbox.
Nutritional Information
These are healthy muffins!
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Spinach Muffins for Picky Eaters
Description
This Spinach Muffins for Picky Eaters recipe is a game-changer for parents (or anyone!) struggling to get more greens into their diet. I understand the challenge of trying to sneak in nutritious ingredients without sacrificing flavor or creating a battle at the dinner table
Ingredients
- 1 ripe banana
- 3 large eggs (see notes for vegan option)
- ¼ cup almond butter or peanut butter
- â…“ cup honey
- 1–2 cups fresh baby spinach
- ¾ cup old fashioned rolled oats (certified gluten-free, if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon fine sea salt
- ¼ cup mini chocolate chips (optional topping
Instructions
- Preheat and Prep: Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
- Blend Ingredients: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. Blend until very smooth, stopping to scrape the sides as needed.
- Pour and Bake: Pour the green batter into the greased mini muffin pan, filling the 24 slots. Sprinkle a few mini chocolate chips on top, if you’d like to. Bake the mini muffins at 350ºF for 12 to 14 minutes.
- Cool
Recipe Summary and Q&A
Easy to make and healthy muffins. Q: Can I use frozen spinach instead of fresh spinach? A: Yes.
Q: Can I make these muffins without a blender? A: A blender is recommended.
Q: How long can I store these muffins? A: Up to a week.