Spinach Banana Muffins

Cook Time:





Serves Up To:



Nutrition Information

Total Fat6g
Total Carbohydrates33g
Dietary Fiber1g


  • 3/4 cup Almond Breeze Vanilla Almondmilk
  • 1 medium-size ripe banana
  • 1 (5-oz.) bag baby spinach
  • 3/4 cup sugar
  • 6 tablespoons butter or buttery spread softened
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt


  1. 1

    Preheat oven to 350°F and line 12 muffin cups with paper liners.

  2. 2

    Puree Almond Breeze almondmilk, banana and spinach in a blender until very smooth. Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Almond Breeze mixture, stirring until incorporated.

  3. 3

    Stir together flour, baking powder and salt and add to the bowl, stirring very lightly.

  4. 4

    Spoon equal amounts into muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool then store in a covered container with a loose fitting lid. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds. Makes 12 muffins.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

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Shelf Stable Vanilla Almondmilk Photo

Shelf Stable Vanilla Almondmilk

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Courtesy of: Almond Breeze

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