When you and your husband decide to eat more salads…& your two-year-old isn’t having it. Enter the sweet green muffins recipe you’ve always wanted, or needed. Packed full of dark leafy greens hidden within bananas and honey…I have to hide them or my boys will have 5 within 5 minutes.
I’ve tried a few different “green” muffin variations to see what we like best and this recipe seems to be a favourite. Adapted from a few different recipes I have found online, I might be biased, but this version of sweet green muffins takes the cake…or I guess, takes the muffin.
We almost always have a bag of these in the freezer. They are so easy to make, and a muffin you can feel good about eating! Getting dark leafy greens into our little ones (& even ourselves!) can be hard, and we can only have so many green smoothies in a day! These are perfect for lunches, road trips and taking with you in your hospital bag. Know a mama who just had a baby? Bring a batch of these sweet green muffins. They have all the things her body needs right now!
A few tips when baking these muffins!
- Silicone muffin cups are E.V.E.R.Y.T.H.I.N.G! For baking in general, but using silicone muffin cups allow the muffins to stay pretty green throughout cooking. I’ve tried using paper muffin cups, or not using cups at all and just greasing the pan – neither are my favourite. Invest in some silicone muffin cups, order on Amazon and they’ll come tomorrow. The wait will be worth it! I have these ones.
- Blend the wet ingredients and spinach. If you want that flawless green with no unsightly chunks through your muffin…this is a MUST! If you don’t have a blender, a food processor would probably be your best bet.
- When using honey as an ingredient, measure out the oil ingredients first, then do the honey. It will slip right out of your measuring cup instead of sticking to it and possibly wasting honey.
- KALE. I usually use all spinach when I have it, but have done kale before as well. Just make sure you use half spinach and half kale…100% kale doesn’t come out the same and gives it a bit of a different texture! It also tends to brown a bit quicker when you substitute in kale, but it’s still a very yummy muffin regardless!
- Muffins and cookie scoops go together like milk + honey. We make a lot of different muffin style snacks in our home, so this kitchen tool has been extremely invaluable to us!
Sweet Green Muffins
A healthy family favourite muffin recipe. Packed with dark leafy greens, mixed with bananas and honey...you'll have to hide these healthy muffins from your kids!
- 2 cups all-purpose flour
- 1½ tsp ground cinnamon
- 2 tsp baking powder aluminum-free
- ¼ tsp salt
- ½ cup coconut oil MCT or melted
- ¾ cup milk
- ½ cup honey
- 2 large bananas
- 5 oz spinach raw
- 1 large egg OMEGA 3, free-range
- 1 tsp pure vanilla extract
Preheat oven to 350°F
Line muffin tin with silicone muffin cups
Combine all dry ingredients in a large mixing bowl
In a blender, blend the spinach, banana, honey, milk, egg, vanilla + melted coconut oil until smooth and consistent
Pour the wet, blended ingredients into the dry ingredients + mix gently until combined (don't overmix)
Spoon the batter into muffin cups (approx. 2 medium cookie scoops worth) + bake for 18-20 minutes (use a toothpick to check and make sure the muffin is cooked all the way through; if the toothpick comes out clean, it's cooked!)
A few of my favourite baking ingredients to keep on hand…