Scrumptious Strawberry-Banana Smoothie Muffins

Can your friends and family guess the secret ingredient of these tasty, moist muffins? (…it’s spinach)

Servings: 18 muffins


2 cups strawberries

2 large bananas
2 cups baby spinach, packed
1 1/2 cups flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt


Preheat the oven to 350°F. Line the muffin pan with paper cups. Thoroughly puree the strawberries, bananas, and spinach in a food processor. In a separate bowl, mix the flour, sugar, egg, oil, baking soda, cinnamon, and salt. Add the pureed mixture to the bowl and stir together. Fill each cup 3/4 full with batter, and then bake the muffins for 35 minutes (until an inserted toothpick comes out clean).

Strawberry Butter Ingredients

1 cup strawberries, hulled

2 sticks butter


Puree strawberries with butter in a blender or food processor. Spread on muffins.

Strawberry Butter in a Dish

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