Wilted spinach gives these muffins a beautiful bright green hue, without adding any detectable spinach flavor—so they’re a great option for picky eaters who would normally shun leafy greens. Ripe bananas provide most of the sweetness, so be sure to use ones with lots of brown spots for the richest flavor. A small amount of honey adds further flavor; you could also use maple syrup or agave nectar. If you’d rather make mini muffins, this recipe will yield about 36, and they’ll take just 8 to 10 minutes to bake.
Ingredients
5 oz fresh baby spinach
2 tbsp canola oil
2 tbsp honey
1½ tsp vanilla extract
2 medium bananas, ripe
1 large egg
1¾ cup self-rising flour
Instructions
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. Place the spinach in a large microwave-safe bowl; cover and microwave on High for 3 minutes.
In a blender, combine the spinach, oil, honey, vanilla, and bananas; blend on high speed until smooth, 30 seconds to 1 minute. Add the egg to the blender and blend just until combined, about 5 seconds. Add the flour to the blender and blend on low speed until well combined, 15 to 30 seconds. Divide the batter evenly among the prepared muffin cups. Bake until a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
