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Banana Spinach Muffins

These banana spinach muffins are a guaranteed hit amongst kids. It is easy to whip up and ready in no time. They are the ideal lunch box snack for school kids.

Muffins are popular baked good because they are so easy to make, versatile, and can be customised to suit various dietary needs. They can be made with healthier ingredients like whole grain flour, fruits, nuts and even spinach!

Spinach can be a great addition to baked goods, adding both flavour and nutrients. It’s easy to disguise in these banana spinach muffins and adds an interesting pop of green.

What will you need to make these banana spinach muffins?

  • Spinach
  • Bananas
  • Strawberries
  • Oil
  • Egg
  • Flour
  • Baking powder
  • Cinnamon
  • Sugar
  • Muffin trays
  • A blender

When baking with spinach, be sure to chop it finely or puree it to ensure it incorporates well into the recipe. In this recipe it is as easy as throwing it all into a blender with all the wet ingredients to make a smoothie. It could not be easier!

Storage: Be sure to let the muffins cool off completely before storing. If you do manage to have left-overs, store them in an airtight container and enjoy for a few more days.

Do you have any leftover over bananas, then give this Banana Loaf a try.

Spinach Banana Muffins

Breakfast International
By Galley of Gail Serves: 12
Prep Time: 10 min Cooking Time: 25min Total Time: 35min

Great on-the-go breakfast for busy weekdays.


  • 150g strawberries
  • 100g spinach
  • 2 large ripe bananas
  • 1 egg, room temperature
  • 50ml oil
  • 75g sugar
  • 180g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon



1. Add strawberries, bananas, egg and oil in a blender and blend until smooth.


2. Add spinach and blend until smooth.


3. In bowl bowl, sift flour, baking powder, baking soda, cinnamon and sugar.


4. Add the mixture from the blender with the dry ingredients and mix well with a wooden spoon.


5. Pour mixture into muffin trays and bake for 25min.


6. Allow to cool.


  • 144 Calories
  • 23,4g Carbohydrates
  • 15,5mg Cholesterol
  • 4,6g Fat
  • 1,4g Fiber
  • 2,9g Protein
  • 0,6g Saturated fat
  • 341,1mg Sodium
  • 3,3g Sugar

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