These sweet spinach muffins are certainly bright green! They have quite a bit of spinach in them, but the flavour of it fades, so they taste like banana chocolate chip muffins.
Preheat oven to 325°F/170°C. Line or grease a muffin tray.
Wilt the spinach by putting into a bowl of boiling water for a few minutes, then drain and rinse briefly under cold water.
Gently squeeze out the excess moisture from the spinach, then chop it up a bit and add it to a blender along with the oil, banana, sugar, eggs and vanilla. Whiz until it’s smooth.
Pour it into a bowl, then sift in the flour, baking powder and salt. Gently stir to combine, then fold the chocolate chips. Take care not to overmix, but ensure no streaks of flour are showing.
Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes then remove and allow to cool completely on a wire rack.
Notes
Make it vegan: substitute 2 flax 'eggs' (2 tablespoon of flaxmeal/ground flax mixedin 6 tablespoon of water and left to thicken for 5 minutes).
Make it gluten free: use gluten free flour and baking powder.
Turn them into Halloween Monster Muffins with a few candy eyes!
Use a really ripe banana. It will be sweeter, so will add a lot of sweetness to this lower sugar muffin recipe.
Storage and Freezing
Store these muffins in an airtight container on the counter for up to 4 days.
These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.