Spinach & banana muffins

These are so easy and quick. I had a load of fresh spinach to use up and my youngest boy L has begun weaning so its lots of fun in our house atm but i do find i’m more stretched for time second time ’round. Wednesday’s can be a cooking day with R being at nursery so I put these together ready for the taste test later…

note** i did plan for them to be vegan and then added an egg..whoops so will need to try it again without.

The cake mix is quite a wet, sloppy one but the finished product was light, springy, very green little muffins. VERY GREEN.

It’s unclear where the silicon muffin tray has gone to!


Oven temperature @ 180 degrees to then reduce to 170 as the batter goes in.


  • 2-2.5 small/med bananas. the brown ones are the best
  • 100g spinach fresh or frozen (thaw first)
  • 150g any milk (i used almond unsweetened)
  • 2 tbs maple syrup or honey
  • 2 tsp baking powder
  • 1 egg (if vegan etc leave out and add 1/2 tsp bicarbonate soda)
  • 155g self raising flour
  • 95g rolled oats
  • 50ml veg oil or similar


  • use a blender of some sort (smoothie maker or Stick blender) to whizz the spinach and bananas together
  • in a mixing bowl add the egg if using and whisk together with your chosen milk.
  • then the maple syrup/honey and oil
  • Add the greeny mix to this bowl and whisk some more
  • now add all the dry ingredients! The flour, oats, baking powder. You can stay using the whisk as it should be a wet mixture.
  • Add this to a greased muffin/ cupcake tin. note**silicon is much easier to release them from…!
  • cook for about 12 minutes depending on the amount/size of your muffins, i made 10.

That’s it!

look at that weather!

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