Spinach Banana Muffins

Total Time Prep/Total Time: 30 min.
Yield 1 dozen
Test Kitchen Approved
These spinach banana muffins may be green, but they taste like a classic sweet banana nut muffin. Spinach blended into the batter adds extra nutrition, while whole oats bring a hearty dose of whole grain goodness.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2 large egg whites
  • 1 cup packed fresh spinach
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup chopped pecans

Directions

  1. In a large bowl, combine the first 6 ingredients.
  2. In a blender, combine egg whites, spinach, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans.
  3. Line 12 muffin cups with paper liners; fill muffin cups almost to the top of the liner full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 178 calories, 9g fat (1g saturated fat), 0 cholesterol, 113mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein.

Although these spinach banana muffins are very green, they don't taste leafy. They're nutty and sweet—just like you'd expect from a banana muffin! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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