Thank you so much for being here! If you’re on the hunt for a muffin that feels like a treat but secretly packs in veggies, you’re going to fall in love with these Spinach Banana Muffins. Soft, naturally sweet, and delightfully green, they’re perfect for breakfast, snack time, or sneaking into lunchboxes.
And yes — they’re as fun as they sound! My kids call them “Hulk Muffins” because of their bold green color, and I’m totally here for the superhero vibes. Whether you’re feeding toddlers or just yourself, these muffins are the perfect mix of wholesome and delicious.
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What Are Hulk Muffins?
Hulk Muffins (aka Spinach Banana Muffins) are soft, naturally green muffins made with fresh spinach, ripe bananas, and simple baking staples. The spinach blends completely into the batter — no chunks, no leafy bits, just a beautiful green color and a gentle boost of nutrition.
They’re lightly sweet, freezer-friendly, and made in one bowl (or blender!). Great for busy mornings and snack attacks alike.
Why You’ll Love This Recipe
- 🧁 Tender and moist, like a banana muffin with a twist
- 🥬 Packed with spinach, but you’d never know it from the flavor
- 👶 Kid-friendly and lunchbox-approved
- ⏱️ Quick to make in under 30 minutes
- 🧊 Freezer-friendly for easy grab-and-go snacks
- 🌾 Easily made gluten-free or dairy-free
What Do They Taste Like?
Like a soft banana muffin with a hint of vanilla and cinnamon. You can’t taste the spinach at all — seriously! It blends in perfectly and just leaves behind a bright green color and added moisture.
They’re gently sweet (especially if your bananas are nice and ripe!) and perfectly fluffy.
Ingredients
- 2 cups baby spinach, packed
- 2 ripe bananas
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup neutral oil (avocado, coconut, or light olive oil)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (or whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Tools You’ll Need
- Blender or food processor
- Muffin tin (12 standard size)
- Mixing bowl and spatula
- Measuring cups and spoons
- Cooling rack
- Optional: silicone muffin liners
Ingredient Swaps & Additions
- 🌾 Use gluten-free flour blend to make it GF
- 🐝 Sub agave syrup or date syrup for maple/honey
- 🧈 Add mini chocolate chips for extra fun
- 🧁 Top with oats or seeds for texture
- 🥜 Swirl in peanut butter before baking
- 🍎 Add 2 tbsp unsweetened applesauce for extra moisture
How to Make Spinach Banana Muffins
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with paper or silicone liners.
Step 2: Blend the Wet Ingredients
In a blender, combine spinach, bananas, eggs, oil, maple syrup, and vanilla. Blend until completely smooth and vibrant green.
Step 3: Mix the Dry
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 4: Combine
Pour the blended mixture into the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
Step 5: Fill & Bake
Divide batter evenly into 12 muffin cups. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve With Spinach Banana Muffins
- Fresh fruit or a smoothie
- Yogurt with granola
- Hard-boiled eggs for protein
- A smear of nut butter or cream cheese
They’re also great all on their own — soft, moist, and satisfying.
Tips for Perfect Spinach Banana Muffins
- Use very ripe bananas for the best sweetness and texture
- Pack the spinach loosely — no need to measure too precisely
- Don’t overmix — stir just until no dry streaks remain
- Add toppings (like oats or mini chips) just before baking
- Let cool fully before storing to avoid sogginess
Storage Instructions
- Room Temp: Store in airtight container up to 2 days
- Fridge: Up to 5 days (best warmed slightly before serving)
- Freezer: Freeze in zip-top bag up to 3 months. Reheat in microwave for 20–30 seconds
General Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Healthy Muffins, Kid Snacks, Breakfast
- Diet: Vegetarian, optionally dairy-free or gluten-free
FAQ – Spinach Banana Muffins
Can I taste the spinach?
No! It blends right in — flavor and texture are completely masked by banana and vanilla.
Can I make these egg-free?
Yes — try 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 minutes).
Can I use frozen spinach?
Fresh works best for color and texture, but thawed frozen spinach (well drained) can work in a pinch.
Can I make these into mini muffins?
Absolutely! Just reduce baking time to 10–12 minutes and check with a toothpick.
Conclusion: A Super Green Muffin with Superpowers
These Spinach Banana “Hulk” Muffins are proof that healthy and delicious don’t have to be opposites. Whether you’re feeding little superheroes or just want a quick, nourishing snack for yourself, this recipe checks every box.
Soft, sweet, freezer-friendly, and naturally green — these muffins are a win for parents, kids, and everyone in between.
You’ll Also Love:
Tried this recipe? I’d love to see your creations — especially if your little ones helped!
Tag @easyrecipesteps on Pinterest or Instagram and don’t forget to leave a review!
Nutrition (Approx. Per Muffin):
- Calories: 130
- Fat: 5g
- Carbs: 19g
- Sugar: 7g
- Protein: 3g
- Fiber: 1g
Spinach Banana Hulk Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin or lightly grease it.
- In a blender, combine bananas, spinach, applesauce, egg/flax egg, vanilla, and maple syrup. Blend until smooth.
- In a bowl, whisk oats, cinnamon, baking powder, baking soda, and salt. Add blended mixture and stir until just combined.
- Fold in chocolate chips or seeds if using.
- Divide batter into muffin cups. Fill nearly to the top.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool before serving.