These Spinach Muffins are a simple way to enjoy a healthy, homemade treat without sacrificing taste. The muffins are soft and moist, naturally sweetened with banana and honey, and packed with protein from eggs and peanut butter. The spinach blends right in, so you get extra greens without it affecting the flavor, making them a great option for breakfast, snacks, or a quick on-the-go bite. They’re easy to make with everyday ingredients, and even if you’re new to baking, they turn out well every time.

Why You Will Love this Spinach Muffins Recipe

These muffins are soft and moist, with just the right texture from the oats. They aren’t dry at all, and they hold together well.

They’re naturally sweet from banana and honey, so you don’t need a lot of added sugar.

The spinach blends in without making the muffins taste “green,” so they’re a great way to sneak in some extra veggies.

Eggs and peanut butter add protein, making these muffins more filling than a regular sweet muffin.

They’re easy to make with simple ingredients you likely have at home. No fancy equipment or hard-to-find items are needed.

Mini or regular-sized, these muffins work for breakfast, a snack, or even a light dessert.

The recipe is forgiving and beginner-friendly, so you can make them without worrying about them turning out wrong.

What you will need to make these Spinach Muffins

Rolled oats – Either quick-cooking or old-fashioned oats work.

Peanut butter – Adds protein and replaces the usual oil in muffin recipes.

Honey – A natural sweetener that goes well with the other ingredients and balances the flavors.

Eggs – Use large eggs for this recipe. They add protein and help make the muffins light and fluffy.

Banana – Adds natural sweetness, so you won’t need much extra sugar. It also keeps the muffins moist without needing extra oil.

Fresh spinach – Baby spinach works best because it has a mild flavor.

Ingredients

• 1 ripe banana
• 3 large eggs 
• ⅓ cup honey
• 1-2 cups fresh baby spinach
• ¾ cup old fashioned rolled oats 
• 1 teaspoon ground cinnamon
• ¼ cup peanut butter

How to make Spinach Muffins

1. Preheat your oven to 350ºF and lightly grease muffin tins with cooking spray or any oil at hand.
2. In a high-speed blender, add the banana, eggs, butter, honey, spinach, rolled oats, baking powder, cinnamon. Blend until completely smooth. I started off blending the spinach and honey first then the other ingredients for an easier blending process,
3. Pour the blended mix into the muffin tins.
4. Bake the mini muffins at 350ºF for about 25- 30 minutes, or until the tops feel firm when touched.
5. Take the muffins out of the oven and let them cool in the pan before removing them.
6. Once they’ve cooled, run a knife around the edges of each muffin to make it easier to take them out.

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