Recently I thought it’d be a good idea to buy a massive family size bag of raw spinach at Costco. A week has passed and none of it is gone, so alas, I figured out how to bake with it! Introducing the best dang gluten-free spinach muffins recipe you will ever make. These spinach muffins are B-A-N-A-N-A-S! They’re guaranteed to impress any muffin lover or toddler you come across. Better yet!? This recipe is gluten-free and has an impressive amount of potassium, vitamin A and vitamin C to boot.

This recipe was made by our Nutrition & Lifestyle Coaching Partner: The Swole Kitchen

Spinach Banana Muffins

For this recipe, we combined quite a few naturally sweet ingredients with raw spinach, monk fruit, and low carbohydrate coconut flour to give them a rich and moist texture. Whether you’re making spinach banana mini muffins or full size muffins, these little green bundles of joy are portable, freezable, and easy to eat. Definitely not trying to brag, but definitely don’t think you’re going to use another spinach muffin recipe out there, just saying.

How To Make Spinach Muffins

The process is extremely simple here. After you get your ingredients from the store, of which shouldn’t cost you more than ~$15 we recommend you get your blender out of the cabinet and put that thing to good use. The first part of the recipe calls for you to blend up the wet ingredients and sift together the dry in a separate bowl. Then you’ll want to mix them, grease or line your muffin/mini muffin tin, and get spooning. 

Fun Fact: I was actually out of baking powder the day that I came up with this recipe and subbed in good old plain white vinegar in lieu. The recipe uses baking powder and baking soda, however, if you find yourself without baking soda for some reason, here’s what you do instead: Use 1/2 tsp + 1 tsp white vinegar.

Storing Spinach Muffins - Best Practice

While it’s quite tempting to eat these green morsels when they come out of the oven, the texture and flavors really reach their full potential on your tastebuds when you’ve given them some time to cool. Store them in the fridge or make a few batches to keep in the freezer inside a freezer safe bag or container. Ready to get them out? Just leave them on the counter overnight they’ll be brand new by the next morning.

Spinach Muffins For Toddlers

We mentioned this earlier, but if your kiddos have a hard time with vegetables then these spinach muffins might just do the trick! Maybe try calling them ‘Hulk Muffins’, ‘Ninja Turtle Muffins’, or ‘Grinch Muffins’ if it’s near the holidays. Heck, you could even tell your adult friends that they are ‘St. Patrick’s Day Muffins’ if they’re not the biggest vegetable eaters either.

Spinach Muffins With Banana Recipe

Makes: 15 mini muffins -or- ~7 muffins
Prep Time: 5 minutes
Bake Time: ~10 minutes

Ingredients:

• 2 tsp baking powder
• 2/3 cup coconut flour (or 2 cup regular flour)
• 1/2 tsp baking soda
• 1/3 cup unsweetened apple sauce
• 3/4 tsp salt
• 3 tbsp monk fruit (or 1/2 cup granulated sugar)
• 1/4 cup olive oil
• 1 container Chobani strawberry yogurt fruit on bottom
• 1 tsp vanilla
• 2 medium ripe bananas
• 3 1/2 cups raw spinach

Directions:

1. Combine all dry ingredients in a bowl
2. Use a blender to puree the wet ingredients, spinach, and bananas
3. Add wet mix to dry mix
4. Blend together all ingredients until fully mixed
5. Line muffin tin or lightly grease and add mixture to cups until full
6. Bake for ~10 minutes at 375F - insert a toothpick to see when done
7. Take out, let cool, serve!

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