spinach & banana muffins // cait's plate

whole grain spinach & banana muffins

  • Author: Cait
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 36 mini muffins 1x
  • Category: breakfast



  • 2 1/2 cups white whole wheat flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 large egg
  •  1/2 cup maple syrup
  •  3/4 cup mixture of whole milk yogurt mixed with whole milk (*see note)
  •  1/4 cup canola oil
  •  1 teaspoon vanilla extract
  •  4 large handfuls baby spinach
  •  3 very ripe small bananas, peeled & mashed


  1. Preheat the oven to 350 degrees F. Line a 36-cup mini muffin pan with paper liners (or grease with cooking spray)
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt with a whisk then set aside.
  3. In a food processor (or blender), add egg, maple syrup, yogurt/milk mixture, oil, vanilla, spinach & bananas.  Process until smooth.
  4. Add the wet ingredients to the dry using a rubber spatula to gently fold being careful not to over-mix (or muffins can be tough).
  5. Using a cookie scoop, add one scoop of batter to each lined or greased muffin cup.
  6. Bake for 15 minutes or until the tops of the muffins spring back when pressed or a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the pan on a cooling rack for about 5 minutes, then turn them out and let them cool completely on the rack.


* This is a substitute for buttermilk.  To make it, combine 1/2 cup whole milk greek yogurt with 1/2 cup whole milk and whisk to combine then use 3/4 cup of that mixture for the batter.  You can discard or save the remaining mixture for another recipe that utilizes buttermilk.

** Muffins freeze well and will keep for 1-2 months in a freezer-safe bag.  Pull out and defrosted in the microwave as needed.  DO NOT put in a freeze safe bag until they are completely cool or the moisture will effect the quality of the muffin.

Keywords: muffins, kid-friendly, breakfast, healthy

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