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Got a picky eater? These kid-favorite muffins are 100% whole wheat, naturally sweetened with pure maple syrup and packed with fresh spinach! Perfect for a healthy St. Patrick’s Day party or a year-round snack!

Serves

18

Prep time

10 MINUTES

Cook time

18 MINUTES

INGREDIENTS

  • 2 cups whole white flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup whole milk
  • 1 large ripe banana
  • 6 oz baby spinach
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup, Dark Robust

INSTRUCTIONS

  1. Preheat oven to 350°F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt coconut oil.
  4. Blend the milk, banana, spinach, egg and vanilla in a blender or food processor until completely pureed. Slowly add the melted coconut oil and maple syrup.
  5. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. Do not over mixed.
  6. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  7. Cool most or all of the way before serving.

Recipe adapted from superhealthykids.com

Photo by: Terita Heath-Wlaz

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