Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
- Place all ingredients into a blender except the flour and chocolate chips, if using. Blend until very smooth, stopping to scrape down the sides of the bowl as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently.
- Pour batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. You can check to see if a cake tester inserted into the center comes out cleanly.
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool. Serve slightly warm, at room temp, or chilled.
Nutrition
Notes
Store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip-top bag with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature. Use very ripe bananas with brown spots for the best natural sweetness. To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips. For dairy-free, use unsweetened nondairy milk and a neutral oil instead of butter. For gluten-free, try a gluten-free flour blend. For egg-free, omit the eggs and use 1½ cups sliced banana. To make with frozen spinach, thaw spinach, squeeze very dry, and measure out ¼ cup. Proceed with the recipe. To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes. You can stir ⅓ cup chocolate chips into the batter before baking, or sprinkle some on top. You can also omit them. These are not very sweet without the chocolate chips, so if you think your kids will prefer a sweeter muffin, add ¼ cup granulated sugar to the batter.