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Spinach Banana Muffins with Chocolate Chips Recipe

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4.3 from 4 reviews

Delicious and nutritious Spinach Banana Muffins that combine wholesome ingredients like whole wheat flour, oats, and fresh spinach with the natural sweetness of ripe bananas and honey. These muffins are perfect for a healthy breakfast or snack, featuring a moist texture enhanced by Greek yogurt and a hint of cinnamon, with mini chocolate chips adding a touch of indulgence.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 cup white whole wheat flour (golden wheat)
  • 3/4 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2/3 cup mini chocolate chips (plus extra for topping)

Wet Ingredients

  • 3 cups baby spinach (lightly packed)
  • 1 medium banana (ripe, spotty)
  • 1/3 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup avocado oil (or canola oil)
  • 2 eggs
  • 1 tsp vanilla paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly with non-stick spray or oil to prevent sticking. Set the prepared pan aside.
  2. Blend Wet Ingredients: Place the baby spinach, ripe banana, Greek yogurt, honey, avocado oil, eggs, vanilla paste, rolled oats, baking powder, baking soda, salt, and cinnamon into a high-speed blender. Blend on high until the mixture is completely smooth and well combined, ensuring the spinach is finely incorporated.
  3. Combine with Flour: In a large mixing bowl, add the white whole wheat flour. Pour the blended mixture into the bowl with the flour and stir gently but thoroughly until just combined, being careful not to overmix.
  4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips into the batter, reserving some chips if you’d like to sprinkle on top before baking.
  5. Fill Muffin Tins and Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Optionally sprinkle with remaining chocolate chips on top. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving or storing.

Notes

  • For added texture, you can sprinkle extra mini chocolate chips on top of the batter before baking.
  • If you prefer, substitute avocado oil with canola oil or another neutral-flavored oil.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • To freeze, wrap individually in plastic wrap and place in a freezer bag; thaw overnight in the fridge before warming.
  • Using ripe bananas is crucial for sweetness and moisture in the muffins.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/spinach-banana-muffins-with-chocolate-chips-recipe/