Spinach Banana Muffins with chocolate chips are sweet, delicious muffins made of spinach, banana and eggs. You can also call them Hulk muffins because they’re strong with nutrients and flavours and have a gorgeous green colour from spinach!! These bright green spinach banana muffins made with banana and eggs contain healthy protein, fibre, and fat. It has a soft, pillowy crumb and a moist texture. Banana makes these muffins super moist, and eggs give them a perfect crumb. It’s a power-packed muffin. Goodness of spinach and banana packed in sweet muffins. It is a yummy, Delicious treat for fussy eaters. It has 2 big handfuls of spinach in it, but the flavour of it fades away by blanching the spinach leaves, so they taste more like banana chocolate chip muffins. This is a no-fuss recipe made with simple ingredients.These bright green sweet spinach muffins are a showstopper for any get-together! This is a freezer-friendly recipe. You can make them beforehand and pull them out of the fridge or freezer when serving. You can make them with whole wheat flour or a mix of both flours, but the texture would differ. Instead of sugar, you can add honey or maple syrup to make them more healthy.
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Prestige Saucepan Pan
- Faber Hobtop
- Borosil DIGIPRO Digital OTG
Ingredients
- 2½ cup (120 gm) Spinach Leaves
- 1 Medium (126 gm) Banana
- ¼ cup Oil
- ¼ cup Unsalted Butter
- â…” cup (100 gm) Powdered Sugar
- 2 Egg
- 2 tsp Vanilla essence
- 1½ cup (180 gm) Maida (All-Purpose Flour)
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 2 tbsp Dark Chocolate Chips
Video
Instructions
- Preheat the oven to 170 C, grease the muffin tray, or line it with butter paper cups.
- Add flour, baking powder and salt to a big mixing bowl. Whisk the dry ingredients well and keep them aside.
- Clean and wash the tender leaves of spinach.
- Boil water in a saucepan and blanch the spinach leaves for 2-3 minutes. Transfer the leaves to the bowl filled with cold water.
- Gently Squeeze out the excess moisture from the leaves and add it to the blender along with the egg, oil, butter, banana, sugar and vanilla essence. Blend it until it’s smooth and creamy.
- Pour it into a dry ingredients bowl. Whisk and fold the spinach banana mixture gently with the dry ingredients with a spatula. Make sure there are no lumps, and do not overmix the batter.
- Fill the muffin cups â…” full or pour around 3 tablespoons into muffin cups, or you can use an ice cream scoop to fill the batter nicely.
- Avoid filling muffin cups with too much batter, or else they will not bake properly, and the batter will overflow when they rise.
- Sprinkle some chocolate chips on the top of each muffin.
- Bake at 170 C for 13-15 minutes or until a skewer comes out clean when inserted in the centre of the muffin.
- Allow it to cool down completely on a wire rack.
- Spinach Banana Muffins are ready to enjoy!
Nutrition
Calories: 181kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 103mgPotassium: 224mgFiber: 1gSugar: 9gVitamin A: 3187IUVitamin C: 9mgCalcium: 64mgIron: 2mg
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