These bright green muffins are perfect for superheroes, loaded with fresh spinach but taste like sweet banana muffins. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

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  • Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporated.

  • Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups.

  • Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.

Cook's Notes:

Substitute buttery spread for the butter if desired.

Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.

Nutritional analysis per serving:
Calories 210
Total Fat 6g
Cholesterol 35mg
Sodium 210mg
Potassium 76mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 15g
Protein 4g

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Reviews (10)

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Most helpful positive review

Rating: 4 stars
09/23/2018
Really good recipes with a few tweaks. Instead of sugar I used 3 tbs of honey and 2 stevia packets. This added just the right amount of natural sweetness. If you re going to use sugar I would suggest turbinado because it doesn t clash as much with the spinach. Read More
(2)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2018
Really good recipes with a few tweaks. Instead of sugar I used 3 tbs of honey and 2 stevia packets. This added just the right amount of natural sweetness. If you re going to use sugar I would suggest turbinado because it doesn t clash as much with the spinach. Read More
(2)
Rating: 5 stars
10/10/2018
These are great! I used pumpkin instead of banana with some poppy seeds walnuts and dark chocolate Read More
(1)
Rating: 5 stars
09/23/2018
I followed the instructions with no changes. This recipe made 12 regular muffins at 2 tablespoons per muffin plus another 12 mini muffins at 2 teaspoons per muffin. These are exceptionally moist and not too sweet. At the end I did put some crushed almonds on top of half of them. I will be making this recipe over and over again. Thank you for sharing. Read More
(1)
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Rating: 5 stars
03/06/2019
Have made this recipe several times now. My 3 year old daughter loves these and so do I! I have used coconut milk or regular milk because don t usually have almond milk on hand. Have also substituted vanilla extract for the almond extract. Are best when eaten fresh. Read More
Rating: 5 stars
10/01/2018
Made as is kids loved them! Read More
Rating: 5 stars
09/22/2018
Looks super cute! Read More
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Rating: 4 stars
09/23/2018
Very unique! Tastes like matcha!!:) Read More
Rating: 5 stars
10/07/2018
Made as directed and came out great! Banana flavor really comes through and you can t taste the spinach at all. I topped with almond whipped cream (whipping cream sugar almond extract) which seemed to go well. Next time I ll try an almondy icing I think. Read More
Rating: 5 stars
09/28/2018
Pretty good. I did substitute half almond flour. I will make again. Thanks Read More
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