Little Green Muffins

green muffins

I was trying to think of a new muffin recipe but I was drawing a blank.  My goal was to incorporate a vegetable ingredient.  After wandering around Pinterest for a while, I saw some people had made spinach muffins.  After a bit of tinkering around in my kitchen, I came out with these spinach and chocolate chip muffins.  They are moist, vegan, and Moses approved.  At first, my 5 year old Moses thought they looked a little too green for his liking but after I reminded him of the story green eggs and ham, he popped one in his mouth.  He quickly decided he liked them and asked for  two more.  The chocolate chips are optional, without them they are banana and cinnamon flavored which is still a tasty combination.  I might have also tried adding walnuts, but I didn’t have any in my pantry.


  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup oil (vegetable or canola)
  • 3/4 cup almond milk (soy or cow’s milk works too)
  • 1 ripe banana
  • 2 tsp vanilla extract
  • 1/2 cup agave nectar
  • 2 cups tightly packed spinach
  • 1/2 cup chocolate chips (optional)
  • Preheat oven to 350 degrees F.
  • Whisk dry ingredients together in a medium mixing bowl.
  • Place remaining ingredients in blender. (Except chocolate chips)
  • Blend until smooth.
  • Pour mixture into dry ingredients.
  • Mix until well blended. (Add chocolate chips)
  • Spray a muffin tin with nonstick spray.
  • Fill muffin cups halfway with batter.
  • Bake mini muffins15-17 minutes until toothpick comes out clean.
  • Bake regular sized muffins 20-22 minutes.
  • Makes 3 dozen mini muffins or 18 regular muffins.
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