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3 medium or 2 large ripe bananas
4 cups baby spinach leaves
1 cup (250ml) buttermilk
1 teaspoon vanilla extract
100g butter, melted
1/4 cup rice malt syrup
2 cups self-raising flour
2 teaspoons baking powder
Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease or line a 12-hole muffin tin.
Using a regular or stick blender, blend bananas, spinach, buttermilk and vanilla extract until no lumps remain. Add in the eggs, melted butter and rice malt syrup. Blend quickly until just combined and transfer to a large bowl.
Gently stir the flour and baking powder into the banana mixture until just combined. Pour into the muffin holes and bake in the oven for 45 minutes. Cool completely and serve with yoghurt, if desired, or pop straight into the lunchbox as is!