These healthy SPINACH MUFFINS are naturally sweetened and gluten-free, made with oats, banana, and a touch…

why make this recipe

These spinach muffins are a simple way to add greens to your day. They are naturally sweet from banana and use gluten-free oats. They work for quick breakfasts, snacks, or packed lunches. If you like easy savory bakes, you can also try the chicken parmesan with alfredo sauce recipe for a full meal.

introduction

These healthy SPINACH MUFFINS are soft, mildly sweet, and green inside. They use oats and banana, so you do not need extra sugar or wheat flour. The muffins are easy to make and good for kids and adults.

how to make SPINACH MUFFINS

Make a smooth batter, fold, and bake. You can blend the oats and spinach for a bright green mix. The banana keeps the muffins sweet and moist. Bake until a toothpick comes out clean.

Ingredients :

• 2 cups gluten-free rolled oats (or oat flour)
• 1 to 1 1/4 cups milk (dairy or plant milk)
• 2 ripe bananas, mashed
• 2 large eggs
• 2 cups fresh spinach (packed) or 1 cup cooked and drained spinach
• 1/4 cup oil (vegetable or melted coconut oil)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 1 tsp vanilla extract
• 1/4 cup chopped nuts or raisins (optional)

Directions :

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease it.
2. If using whole oats, pulse in a blender to make oat flour (about 1 to 1 1/4 minutes).
3. In a blender, add spinach and 1/2 cup milk. Blend until smooth.
4. Add mashed bananas, eggs, oil, vanilla, and the rest of the milk to the blender. Blend until mixed.
5. In a bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon.
6. Pour the wet mix into the dry mix. Stir until just combined. Fold in nuts or raisins if using.
7. Spoon batter into the muffin tin, filling each cup about 3/4 full.
8. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool 5 minutes in the tin, then move to a rack to cool more.

how to serve SPINACH MUFFINS

Serve warm or at room temperature. They go well with plain yogurt, nut butter, or a sliced banana. They also work as a quick breakfast with a glass of milk or tea.

how to store SPINACH MUFFINS

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in a sealed container for 4–5 days.
• Freezer: Wrap each muffin and freeze in a bag for up to 3 months. Thaw at room temperature or warm in the oven.

tips to make SPINACH MUFFINS

• Use very ripe bananas for best sweetness and moisture.
• If batter is too thick, add a little more milk, one tablespoon at a time.
• Do not overmix after adding dry ingredients to keep muffins light.
• If using frozen spinach, thaw and squeeze out extra water before blending.
• For a smoother green color, blend spinach well with some milk before adding other wet ingredients.

variation (if any)

• Savory: Skip cinnamon and raisins. Add 1/4 cup grated cheese and a pinch of pepper.
• Chocolate chip: Add a handful of dark chocolate chips to the batter.
• Apple: Replace half the banana with grated apple for a different sweet note.
• Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant milk.

FAQs

Q: Are these muffins really gluten-free?
A: Yes, if you use certified gluten-free oats. Regular oats can be cross-contaminated with gluten.

Q: Can I make these without a blender?
A: You can mash bananas by hand and finely chop spinach, but texture will be different. A blender gives the best green color and smooth batter.

Q: How do I make them less sweet?
A: Use less banana or add a bit more oats and a pinch of salt. Skip any added sweet mix-ins like raisins.

Q: Can I add protein powder?
A: Yes. Replace 1/4 cup of oat flour with protein powder and add a little more milk if needed.

Q: How long do they keep in the freezer?
A: Up to 3 months in a freezer bag. Reheat before eating for best texture.

Spinach Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

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Description

Healthy and soft spinach muffins that are naturally sweetened with banana and made with gluten-free oats, perfect for breakfast or snack.

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Ingredients

Scale 1x2x3x

• 2 cups gluten-free rolled oats (or oat flour)
• 1 to 1 1/4 cups milk (dairy or plant milk)
• 2 ripe bananas, mashed
• 2 large eggs
• 2 cups fresh spinach (packed) or 1 cup cooked and drained spinach
• 1/4 cup oil (vegetable or melted coconut oil)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 1 tsp vanilla extract
• 1/4 cup chopped nuts or raisins (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease it.
2. If using whole oats, pulse in a blender to make oat flour (about 1 to 1 1/4 minutes).
3. In a blender, add spinach and 1/2 cup milk. Blend until smooth.
4. Add mashed bananas, eggs, oil, vanilla, and the rest of the milk to the blender. Blend until mixed.
5. In a bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon.
6. Pour the wet mix into the dry mix. Stir until just combined. Fold in nuts or raisins if using.
7. Spoon batter into the muffin tin, filling each cup about 3/4 full.
8. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool for 5 minutes in the tin, then move to a rack to cool more.

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Notes

Store in an airtight container for up to 2 days at room temperature, 4–5 days in the refrigerator, or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 7g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg