Looking for a delicious and healthy muffin recipe? Look no further! I love to try and make a healthy version of a baked good and this healthy sweet spinach muffin is a staple in our household and family favorite. I found the original recipe at superhealthykids.com “sweet spinach muffin recipe” (great website) and adapted it with oats, less sweeteners, and a butter substitute. In our house we call these Green Gekko Muffins! Anyone else have some PJ Mask fans?!!

These healthy sweet spinach muffins are so easy to make and perfect for on-the-go breakfasts or snacks. We love to add in mix-ins like chocolate chips, blueberries, or diced apples, but you can really use any combination you like.

My brother always teases me that this isn’t baking because there is no sugar or sometimes butter involved, but I beg to differ, lol. These muffins have just the right amount of sweetness and satisfying without any refined sugar. They’re also a great way to sneak in some extra veggies – my kids never even notice the spinach!

I hope you enjoy this recipe as much as we do. My kids love to help make this one, and it’s always a big hit! So give this recipe a try today and enjoy some healthy sweet goodness!

Green Gekko Healthy Muffin Recipe

This sweet spinach muffin recipe makes about 18 muffins

10-15 mins prep, 20 mins bake

Ingredients:

3/4 cup milk or milk alternative (we use almond milk or coconut milk)

1/2 cup butter melted (original recipe called for better but we like these healthy replacements instead: apple sauce, yogurt, coconut oil, olive oil)

1/3 cup honey (can be replaced or combined with maple syrup, originally recipe called for ½ cup so try that ratio if you want an even sweeter version) 

4 cups baby raw spinach (baby is preferred since it has a slightly sweeter taste)

1 large banana ripe

1 large egg

1 teaspoon vanilla extract

1 cup whole wheat flour

1 cup rolled or quick oats 

1 1/2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Optional mix-ins: blueberries, walnuts, chocolate chips, or whatever else your heart desires

 

Instructions

1) Preheat oven to 350 F, and spray your muffin tin or cups with cooking spray. Makes about 18 muffins.

2) Add oats to a blender or food processor and blend until you have a fine powdery flour. 

3) Transfer oat flour to a bowl and add all dry ingredients to the same bowl. 

4) To the blender add milk, raw spinach, banana, honey, egg, vanilla, and melted butter. Blend until completely pureed.

5) You can either add the dry ingredients into the blender with the spinach mixture, or pour the spinach mixture into the dry ingredient bowl. Mix until just combined (do not over-mix). Stir in the optional mix-ins. 

6) Scoop the batter into the muffin pan, and bake for 17-20 minutes, or until the muffins bounce back when you touch the top. They should not be browning. Test they are done by inserting a wooden toothpick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a couple moist crumbs clinging to the pick, the muffins are done.

7) Remove from the oven and cool on a cooling rack. 

8) Store in the fridge and best eaten within a week. I haven’t tried freezing them since they don’t last long enough over here, but I bet they would still taste great! 

Final Thoughts

So there you have it! Our go-to muffin recipe. It’s healthy, delicious, and easy to make. We hope you enjoy it as much as we do. And if you do end up making them, be sure to let us know how they turn out in the comments below. Happy baking!