Spinach Banana Muffins

Spinach Banana Muffins - Plattershare - Recipes, food stories and food lovers
When kids are picky about eating food we want to gave them something which they will eagerly eat and will be very nutritious. Spinach Banana muffins are the best solution for it. This muffin has whole grain (wheat),green leafy vegetable, fruit, milk and it is sugar free, sugar was substituted with goodness of honey.
I always love to make this muffin for my little one because it is full with nutritious ingredient that kids need for their physical development.
Making this muffin was not very tough. First we blend all wet ingredients , then we mix wet ingredients with dry ingredients. Fill up the silicone muffin cup or muffin tray with cupcake liners, fill them with batter and there we go.
Muffin will be ready in no time. It is soft, sweet, one muffin gives almost everything which we want to give our kids in daily diet . Serve it on breakfast or pack them in lunch box or it can be used as snack between big meals.
5 from 1 vote
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Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: American, Bakery
Recipe Taste: Sweet
Calories 264 kcal
Servings 6

Ingredients
 

Wet ingredients

  • 3 cup Spinach chopped, without stem
  • 1 Banana peeled
  • 1/2 cup Honey
  • 1/4 cup Milk
  • 1/2 Olive Oil
  • 1 Eggs large
  • 1 tsp Vanilla extract

Dry ingredients

  • 2 cup Whole Wheat Flour
  • 1/2 tsp Salt
  • 2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 2 tsp Cinnamon powder
  • 1/2 tsp Mace powder
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Instructions
 

  • Preheat oven into 350 F/ 180 C . Line up muffin pan with cup cake liners, i used silicone muffin cup, greased with oil.
  • First we will start mixing dry ingredients, in a mixing bowl add all dry ingredients and mix very well and keep aside.
  • In a blender add all wet ingredients and blend very smooth, until no crumble left.
  • Slowly add wet ingredients mixture into dry ingredients whisk thoroughly but don't over mix.
  • Pour muffin batter into prepared muffin cups or muffin pan 1/3, left place for puffing.
  • Bake 20 minutes or until toothpick insert came clean. Cool it before serving or storing in container. It can be stored for 7 days.

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 264kcal | Carbohydrates: 59g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 460mg | Potassium: 344mg | Fiber: 6g | Sugar: 26g | Vitamin A: 1482IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 2mg
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Usashi Mandal
Usashi Mandal

Myself a homemaker. A busy mom and passionate about cooking

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