Family Food on the Table · by Kathryn Doherty★ 4.1 (163)
Spinach Banana Mini Muffins
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 4%
CARBS 9G60% OF CAL
1G FIBER5G SUGAR3G OTHER
FAT 2G32% OF CAL
2G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole grain mini muffins packed with spinach and banana, sweetened with sugar and brightened by lemon. These kid-friendly treats freeze well and make convenient school lunch boxes.
mainamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 2 cups white whole wheat flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- scant 1/2 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup plain yogurt (or Greek yogurt)
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas
- 2 cups packed baby spinach leaves
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 4%
CARBS 9G60% OF CAL
1G FIBER5G SUGAR3G OTHER
FAT 2G32% OF CAL
2G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 86mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 15mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 86MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.