Sweet Spinach Muffins with Banana
1 cup sliced ripe banana (about 2 small or one medium/large)
2 cups lightly packed baby spinach
3/4 cup milk (dairy or unsweetened plain nondairy)
1/4 cup honey
2 tablespoons melted and cooled butter (OR neutral oil OR plain yogurt)
2 eggs
1 teaspoon vanilla extract
1 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon salt
1 cup GF flour
Mini chocolate chips (optional)
Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
Place all ingredients into a blender except the flour and chocolate chips, if using.
Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
Pulse in the flour just to combine, or stir it in gently.
Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using.
Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
Serve slightly warm, at room temp, or chilled.
These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.
