Banana Spinich Muffins

Yields 18 muffins 

Prep Time 15 minutes 

Cook Time 20 to 25 minutes

This is a hidden nutrition recipe. I pack so much spinach into these and my kids have no idea, thanks to the sweetness of the bananas. If you’re not a fan of whole wheat flour, replace one cup of the whole wheat flour with one cup of all-purpose.

Ingredients:

• 2 cups whole wheat flour 

• ¾ cup maple syrup or 1 cup granulated sugar 

• 1 teaspoon baking powder

• 1 teaspoon baking soda 

• 1 teaspoon ground cinnamon

• 1 teaspoon kosher salt

• 5 ounces (140g) baby spinach (about 4 packed cups)

• 1 cup whole milk or almond milk

• ½ cup (113g) unsalted butter, melted and cooled, or coconut oil 

• 1 cup ripe mashed bananas (about 3 large bananas)

• 3 large eggs

• 1 cup coarsely chopped walnuts (optional)

• 1 cup mini chocolate chips (optional)

Special Equipment:

• 2 standard 12-cup muffin tins and paper or silicone muffin liners

Directions:

1. Preheat the oven to 350°F (180°C). Line 18 cups of two 12-cup muffin pans with liners. 

2. In a medium mixing bowl, whisk together the flour, sugar (if using), baking powder, baking soda, cinnamon, and salt.

3. In this order, to a blender jar, add the spinach, maple syrup or sugar, milk, butter or coconut oil, eggs, and blend until smooth. Add to the flour mixture and stir until just combined. There will be a few lumps! Gently stir in the walnuts and chocolate chips, if using. 

4. Divide the batter among the muffin cups. (I use an ice cream scoop.) Bake until a toothpick inserted in the center of a muffin comes out with a few crumbs, 20 to 25 minutes.

5. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely. The cooled muffins can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.