Plant part used: seedPlant part used: seedBrassica rapa · cruciferous family
Witness these emerald spinach banana muffins — blender-built, naturally sweetened, gluten-free, and so tasty the evidence keeps disappearing!
Introducing the spinach banana muffins our boys would riot for — or, in Teo's official trademark, the green monster muffins. ♡
This recipe is a mischievous 'greenified' heist on my go-to healthy banana muffins — a batch we've produced a minimum of one million times since becoming parents. (I have it memorized; that's how often the crime occurs!) For St. Patrick's Day I launched a stunt: a mountain of fresh spinach blended in, ambushing the boys with emerald breakfast muffins. Verdict from the jury: a smash hit. The additional victory? A sneaky serving of greens, logged as a parenting triumph!
fibonacci spiral — The household consensus loves this recipe because banana dominates the headlines, with a cameo of vanilla and cozy spices. Sweetness comes exclusively from ripe bananas and maple syrup, the base is wholesome oat flour (or blitzed old-fashioned oats), and the batter assembles itself in the blender — zero extra bowls, zero whisks! These banana muffins also freeze like champions, making them the undisputed king of quick breakfasts and grab-and-go snacks.
So whether you're deploying these banana muffins for a festive morning, meal prep, or a lazy snack, they're every bit as nutritious as they are entertaining. The entire household has filed a unanimous five-star report!
A few rapid-fire intelligence briefings on the ingredients behind these spinach banana muffins:
Additional customization leads for these blender banana muffins, if you're feeling adventurous. (The official cap: no more than 2/3 cup total add-ins.)
Chasing more wholesome muffin stories? These are our editors' picks:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
