Got a picky eater? These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!
“I like all the muffins you make, but these ones are my favorite.” My kind (and diplomatic) kindergartner told me this last week, after I served him a warm, buttered Sweet Spinach Muffin.
And I have to say, that boy has good taste. These muffins are addictively delicious, and chock full of fresh spinach to boot–an entire bag of it!
Speaking of the spinach, don’t be fooled by the verdant hue of these muffins; the greens don’t make waves, flavor-wise. Instead, the taste is sweet, cinnamony and moist, like a treat you’d serve with a cup of tea. This is true even though we only use half the sweetener you’d find in most muffin recipes.
There’s more goodness packed into these muffins: 100% whole grains, creamy banana, eggs and whole milk.
Plus they’re portable, freezable, and easy to eat with your fingers… I’m not trying to gush here, but did we just discover the world’s most perfect kid food?
What’s in a Name?
Some kids might shy away from the green color of these muffins; my daughter is one to reject a food just by the look of it. That can be aggravating, of course, but it’s a fact of life when feeding kids.
That doesn’t mean you can’t help them come around to new foods with a little help from branding. (Yup, that’s right. Sometimes you gotta use the same tricks as the marketers!) Here are some of the nicknames my kids and I came up with to give these muffins a little imaginative appeal:
- Hulk Muffins
- Green Goblins
- Monster Muffins
- Frog Muffins
Whatever you call them, be sure to tell your kids that these muffins are filled with spinach–tell them the spinach is what makes them so moist and colorful! That way they’ll know they love spinach, at least some of the time.
Oh, and my picky daughter? Obsessed with these muffins.
When you’re ready to whip up these gems, have your blender ready. All the wet ingredients get pureed together, so you don’t have to worry about mashing the banana or whisking the egg separately.
Then just pour the wet ingredients into a bowl of the dry ingredients, and fold them together gently. It’s super quick and easy!
We like the flavor best when the muffins have had some time to cool. We store the leftovers in the refrigerator, where they have never lasted more than a couple of days!
I hope you love these muffins as much as my family does. Here’s to you health, and happy baking!
MORE RECIPES FOR PICKY EATERS
Sweet Spinach Muffins
- 18 standard cupcake liners
- 2 cup flour, whole wheat
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, unsalted
- 3/4 cup milk
- 1/2 cup honey
- 1 large banana
- 6 ounce raw baby spinach (by weight)
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
- Combine all dry ingredients in a large mixing bowl.
- Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
- Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
- 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.
- Cool most or all of the way before serving.