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5 from 1 vote

Blueberry Spinach Muffins

These blueberry spinach muffins taste awesome, but pack a powerful veggie punch! Win-win!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 199kcal
Author: Beth Ricci

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter or coconut oil melted and cooled
  • 6 oz baby spinach
  • 1/2 cup milk any kind
  • 1/2 cup honey
  • 1/2 cup ripe banana about 1 large or 2 small
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries

Instructions

  • Preheat oven to 325F
  • In a mixing bowl, combine dry ingredients. 
  • In a blender, combine wet ingredients, and blend until smooth.
  • Mix dry and wet ingredients together, then gently stir in blueberries.
  • Scoop muffin batter into muffin tins (greased or with muffin papers), filling 3/4 full. Bake for about 25-30 minutes, or until an inserted toothpick comes out clean.

Nutrition

Serving: 0g | Calories: 199kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 282mg | Potassium: 258mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1570IU | Vitamin C: 5.8mg | Calcium: 68mg | Iron: 1.3mg