These store well, so you can make them ahead of time and pull them out of the fridge to serve. (Post updated October 2019)
- 1 cup sliced ripe banana (about 2 small or one medium/large)
- 2 cups lightly packed baby spinach
- 3/4 cup milk (dairy or unsweetened plain nondairy)
- 1/4 cup honey
- 2 tablespoons melted and cooled butter OR neutral oil OR plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 cup whole-wheat or gluten-free flour
- Mini chocolate chips, optional
- Preheat the oven to 375 degrees F and grease a muffin tin well with nonstick spray.
- Place all ingredients into a blender except the flour and chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently.
- Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
- Serve slightly warm, at room temp, or chilled.
- You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Use very ripe bananas with brown spots for the best natural sweetness.
To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
To make these dairy-free use your favorite unsweetened nondairy milk and using a neutral oil instead of yogurt.
To make these gluten-free, try King Arthur’s gluten free flour blend.
To make these egg-free, omit the eggs. Add the milk to a measuring cup and add an additional 2 tablespoons milk. Stir in 2 tablespoons chia seeds and let sit for 5 minutes. Continue with the recipe as directed.
If using baby kale, use just 1 cup and consider freezing the leaves first (and adding them to the blender frozen) to knock down the “green” flavor a bit.
You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also just omit them.
These are not super sweet without the chocolate chips, so if you think your kids will prefer a sweeter muffin, add 1/4 cup granulated sugar to the batter.