Name: Sweet Spinach Muffins with Banana Recipe
Ingredients: Ripe Bananas: 3 large (about 1 ½ cups mashed). Use very ripe bananas – the ones with plenty of brown spots. They are sweeter and mash more easily, providing maximum flavor and moisture.; Fresh Baby Spinach: 2 packed cups (about 2-3 oz or 60-85g). Baby spinach has a milder flavor than mature spinach and blends smoothly. Ensure it’s washed and thoroughly dried.; Large Eggs: 2. Eggs bind the ingredients, provide structure, and add richness. Bring them to room temperature for better incorporation.; Milk: ½ cup (120ml). Any kind works – dairy (whole, 2%, skim) or non-dairy (almond, soy, oat). This adds moisture and helps create a tender crumb.; Melted Butter or Oil: ½ cup (113g butter or 120ml oil). Unsalted butter adds flavor, while a neutral oil (like vegetable, canola, or melted coconut oil) keeps the muffins moist.; Vanilla Extract: 1 ½ teaspoons. Enhances the sweetness and overall flavor profile, helping to mask any potential earthiness from the spinach.; All-Purpose Flour: 2 cups (240g). Provides the main structure for the muffins. You can experiment with substituting some whole wheat flour (see variations).; Sweetener: ½ to ¾ cup (100g-150g). Granulated sugar, brown sugar (packed), coconut sugar, or even maple syrup or honey (adjust liquid slightly if using liquid sweeteners) can be used. Adjust the amount based on the ripeness of your bananas and your personal preference. Start with ½ cup if your bananas are very ripe.; Baking Soda: 1 teaspoon. Reacts with acidic ingredients (like brown sugar or banana) to provide lift.; Baking Powder: 1 teaspoon. Provides additional leavening, ensuring fluffy muffins. Make sure it’s fresh!; Salt: ½ teaspoon. Balances the sweetness and enhances the overall flavors.; Optional Spices: ½ to 1 teaspoon ground cinnamon or a pinch of nutmeg (optional, but recommended). These warm spices complement the banana beautifully.

Ingredients

Wet Ingredients:

Ripe Bananas: 3 large (about 1 ½ cups mashed). Use very ripe bananas – the ones with plenty of brown spots. They are sweeter and mash more easily, providing maximum flavor and moisture.

Fresh Baby Spinach: 2 packed cups (about 2-3 oz or 60-85g). Baby spinach has a milder flavor than mature spinach and blends smoothly. Ensure it’s washed and thoroughly dried.

Large Eggs: 2. Eggs bind the ingredients, provide structure, and add richness. Bring them to room temperature for better incorporation.

Milk: ½ cup (120ml). Any kind works – dairy (whole, 2%, skim) or non-dairy (almond, soy, oat). This adds moisture and helps create a tender crumb.

Melted Butter or Oil: ½ cup (113g butter or 120ml oil). Unsalted butter adds flavor, while a neutral oil (like vegetable, canola, or melted coconut oil) keeps the muffins moist.

Vanilla Extract: 1 ½ teaspoons. Enhances the sweetness and overall flavor profile, helping to mask any potential earthiness from the spinach.

Dry Ingredients:

All-Purpose Flour: 2 cups (240g). Provides the main structure for the muffins. You can experiment with substituting some whole wheat flour (see variations).

Sweetener: ½ to ¾ cup (100g-150g). Granulated sugar, brown sugar (packed), coconut sugar, or even maple syrup or honey (adjust liquid slightly if using liquid sweeteners) can be used. Adjust the amount based on the ripeness of your bananas and your personal preference. Start with ½ cup if your bananas are very ripe.

Baking Soda: 1 teaspoon. Reacts with acidic ingredients (like brown sugar or banana) to provide lift.

Baking Powder: 1 teaspoon. Provides additional leavening, ensuring fluffy muffins. Make sure it’s fresh!

Salt: ½ teaspoon. Balances the sweetness and enhances the overall flavors.

Optional Spices: ½ to 1 teaspoon ground cinnamon or a pinch of nutmeg (optional, but recommended). These warm spices complement the banana beautifully.

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper or silicone liners, or grease it well with butter or cooking spray. Set aside.

Blend the Wet Ingredients (Except Eggs Initially): In a blender (a high-speed one works best for a super smooth, non-speckled result), combine the packed baby spinach, mashed ripe bananas, milk, melted butter (or oil), and vanilla extract.

Blend Until Smooth: Secure the lid and blend on high speed until the mixture is completely smooth and bright green. You shouldn’t see any large flecks of spinach. This might take 30-60 seconds depending on your blender. Scrape down the sides if needed to ensure everything is incorporated.

Add Eggs and Pulse: Add the two large eggs to the blender. Pulse just a few times (5-10 seconds) until the eggs are just combined. Over-blending the eggs can sometimes make muffins tough. Pour this vibrant green wet mixture into a large mixing bowl.

Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, sweetener (sugar), baking soda, baking powder, salt, and any optional spices (like cinnamon or nutmeg). Whisking ensures the leavening agents and salt are evenly distributed, preventing pockets of baking soda and promoting an even rise.

Combine Wet and Dry: Pour the dry ingredients into the large bowl containing the green wet mixture.

Mix Gently (Crucial Step!): Using a spatula or wooden spoon, fold the dry ingredients into the wet ingredients just until combined. It’s okay if there are still a few small streaks of flour. Do not overmix! Overmixing develops the gluten in the flour, resulting in tough, dense muffins instead of light and tender ones.

Fold in Add-ins (Optional): If using chocolate chips, nuts, or seeds, gently fold them into the batter now. Again, mix only until they are just distributed.

Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop or a large spoon works well for this. Fill each cup about two-thirds to three-quarters full. Avoid overfilling, as the muffins will rise.

Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean (or with just a few moist crumbs attached, no wet batter). Muffin tops should be slightly springy to the touch. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.

Cool: Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for about 5-10 minutes. This allows them to set slightly, making them easier to remove without breaking.

Transfer to Wire Rack: After the initial cooling, transfer the muffins from the tin to a wire rack to cool completely. Cooling them fully on a wire rack prevents the bottoms from becoming soggy.

Enjoy! Once cooled, your delicious Sweet Spinach Muffins with Banana are ready to be devoured!

Nutrition

Serving Size: one normal portion
Calories: 180-250