Having a nutritious and delicious breakfast option for busy weekday mornings just got easier with this freezer-friendly healthy banana muffin recipe.
These healthy banana muffins are packed with heart-healthy omega 3’s, fiber, and protein thanks to the addition of ground flaxseeds and spinach.
If you’re not familiar with flaxseeds, you can find them at most grocery stores, and they are a great addition to salads, cereals, and smoothies – just to name a few. Learn more about the awesome nutrition derived from only a couple tablespoons of flaxseed here.
You will also notice that this recipe uses spelt flour instead of regular flour. Spelt flour can be easier to digest than traditional wheat flour. Although it is not gluten-free, individuals with a sensitivity to gluten might find spelt a great option. Spelt flour is an excellent source of fiber, so it is perfect for keeping little tummies full throughout the morning. Look for it in the baking section or bulk food department at your natural food stores.
Quick and Easy Healthy Banana Muffins
The hardest part about this recipe is not eating all of the muffins after you have pulled them out of the oven.
Quick Tip – Using a high-speed blender or Nutribullet makes mixing the ingredients a snap.
- If you do not have a high-speed blender, you will have to omit the spinach. It is necessary to breakdown the leaves for the best taste and consistency.
Freezer-Friendly
To make your hectic morning a little less chaotic, try making a batch or two of these healthy banana muffins and throw them in your freezer. Let your muffins cool completely and then put them in a gallon-size freezer bag. When you’re ready to eat one, simply microwave it for one minute!
Ingredients
- 2 cups spelt flour (or regular flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 coconut sugar (or white sugar)
- 1/2 cup ground flax seed
- 1/2 apple sauce
- 1/4 cup avocado oil
- 3 ripe mashed bananas
- 1 cup of baby spinach
- 2 Tbs apple cider vinegar
- 2 Tbs almond milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees
- Combine the dry ingredients (flour, salt, and baking soda) in a bowl
- Fast Method - combine the rest of the ingredients in a blender or Nutribullet
- or add the rest of the ingredients to a bowl and mix with a mixer
- Add wet ingredients to dry and fold until completely combined.
- Use an ice cream scoop or large spoon to put the batter into greased muffin tin.
- Bake muffins for 20-25 minutes until a toothpick comes out clean. Bread will take 35-40 minutes.
Notes
Mix in options:
1/2 cup of chopped walnuts or pecans
3/4 chocolate chips (This is my family's favorite!)
Nutrition Facts
Healthy Banana Muffins
Serves: 12
| Amount Per Serving 1 Muffin | ||
|---|---|---|
| Calories | 151 | |
| % Daily Value* | ||
| Total Fat 4.2g | 6.5% | |
| Saturated Fat 1.2g | 6% | |
| Trans Fat 0 | ||
| Cholesterol 52mg | 17.3% | |
| Sodium 212mg | 8.8% | |
| Total Carbohydrate 24.1g | 8% | |
| Dietary Fiber 5.4 | 21.6% | |
| Sugars 4.2 | ||
| Protein 5g | ||
| Vitamin A 302IU | Vitamin C 3.7 | |
| Calcium 16mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
