When you just can’t fathom drinking your breakfast, try these muffins! Spinach, apple, banana and ginger are blended with your choice of milk and avocado oil, then folded into dry ingredients and scooped into muffin tins. A pinch of turbinado sugar is sprinkled on top to add a bit of sweetness, but most importantly–some crunch! Mixing the liquid ingredients first in a blender helps to ensure everything is evenly combined.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 15 min |
| Yield: | 12 muffins |
Ingredients
- Nonstick cooking spray, for the pan
- 2 1/4 cups all-purpose flour (see Cook’s Note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups packed baby spinach
- 1 cup granulated sugar
- 1/2 cup avocado oil
- 1/2 cup whole milk (or milk of choice)
- 1 tablespoon pure vanilla extract
- 1 small apple (about 6 ounces), cored and roughly chopped
- 1 small banana (about 6 ounces)
- One 1-inch piece ginger, roughly chopped
- 2 large eggs
- 1/4 cup turbinado sugar
Instructions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Whisk the flour, baking soda and salt in a large bowl. Set aside.
- Add the spinach, granulated sugar, avocado oil, milk, vanilla, apple, banana and ginger to a blender and blend until completely smooth and a vibrant green. Add the eggs one at a time and pulse 1 to 2 times just to combine (if you blend the eggs too much, the muffins will puff up too quickly in the oven and then deflate while cooling). Pour the spinach mixture into the flour mixture and fold until combined.
- Divide the batter among the muffin cups, filling each almost all the way to the top. Sprinkle 1 teaspoon turbinado sugar on top of each muffin. Bake until the tops are round and golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 299 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 32 mg |
| Sodium | 151 mg |
Reviews
Yum! I didn’t have Turbinado sugar so I substituted Cookie sprinkles, worked perfectly!
I had never tried spinach muffins before, but I was pleasantly surprised! These would also be good with matcha powder
These were a great way to get extra fruit and veg into the toddlers! We added an extra egg and 1 tsp of baking soda instead of ½ and they were perfect and delicious!
This is a wonderful recipe, with only a teaspoon of sugar per muffin (I got 16)& 7 ounces of spinach, 2 eggs, apple, banana, I will make these again. My kids love them and they don’t like vegetables. I used 1tsp b.soda for a better rise and extra ginger. Yum!
I was surprised you didn’t taste the spinach in it which is good and they did come out very moist. They’re very flat though. Next time I’m going to double the ginger, bananas, and maybe add some artificial sweetener. I also think adding some kind of warm spice, whether it be pumpkin pie spice or cardamom with up the flavor also
They were surprisingly good, once you got past the color. Obviously, they won’t be super healthy because of the added sugar, but that could likely be cut back. It did make 18 muffins when I made them in a regular size muffin tin, so the nutritional information was a bit off (lower for me… yay!)
I don’t see any description that’s its healthy! However, I wouldn’t make this as it’s too much sweetness from the sugar and banana. Good for St. Patrick’s Day☘️
If you’re going for muffins, fine.. but don’t try to equate this as a healthy alternative to drinking a smoothie… way too much sugar!
Photos look like barf.
TOTALLY agree with review!