DAIRY FREE, SOY FREE, NUT FREE, SEED FREE
Sweetened with bananas and maple syrup, these green spinach muffins will surely stay on your breakfast menu year-round. I can’t think of a better way to start the day than with green muffins! Using spinach as our food coloring, these muffins are a nutritional powerhouse. They’re full of Folic Acid, Iron, and Vitamins A, C, K from spinach and Potassium from the bananas.
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SPINACH GREEN MUFFINS
Yes, spinach! I promise you won’t taste it, but you get a nice green color! Don’t feel the need to tell the kids that they’re actually good for you… at least not until they’ve tried it. They’ll be hooked for sure.
As written, this recipe is not gluten free. However, if you are following a gluten free diet, substitute the flours with a gluten free all purpose flour. I’ve used Trader Joe’s Gluten Free Flour and it’s worked great. Whole Foods also has some to choose from.
You’ll need your food processor to break up the spinach. I used our 11 cup food processor to make this. This Cuisinart Food Processor is a newer model of the one we have, as ours is lasting forever. Sixteen years and counting. I’d totally recommend it. I use it to make cookie dough, hummus, bread dough, muffin batter, nice cream, oat flour, and lots more. I seriously couldn’t live without this work horse.
- 1 Cup whole wheat flour
- 1 Cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 Cup rice milk or milk of choice
- 2/3 Cup maple syrup
- 1/4 Cup coconut oil melted or oil of choice
- 1 egg
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- 6 ounce bag of baby spinach
- Preheat oven to 350°F.
- Put 16 cupcake liners into muffin pan.
- In a food processor, blend the spinach, rice milk, maple syrup, coconut oil, egg, and vanilla extract.
- In a mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
- In another bowl, mash the bananas with a fork until smooth.
- Pour the bananas and the contents of the food processor into the flour mixture and mix together.
- Spoon mixture into the muffin pan.
- Bake 20 minutes at 350°F or until inserted toothpick comes out clean.
- Makes 16 muffins.
- For a gluten free option, replace the flours with a gluten free all purpose flour.
- Feel free to substitute honey for maple syrup.
- For a crunchy topping, sprinkle raw sugar on batter before baking.
- You can add chocolate chips if you feel a chocolate craving!
Yep, they were that good, enough to lose your mind for a brief second.
Sometimes we like to switch things up. Instead of our regular round muffin pan, we used our square muffin pan for these. Regular paper cupcake liners still work. You just have to push it into the corners with your fingers before filling with batter. We like this pan by Wilton.
If you like these muffins, how about some Dairy Free Waffles? They’re out of this world!
Ready to try out this recipe? Let me know how it works out for you in the comments.
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