Halloween muffins that look gross but are actually quite tasty! No reason to only celebrate Halloween at night when you can make these “moldy” banana spinach muffins for a grotesque breakfast.
These disgustingly delicious muffins are packed with spinach, bananas, applesauce, honey, and blueberries. It’s a great opportunity to sneak in some veggies for your little ghouls and goblins.
Moldy Banana Spinach Muffins for Halloween and More
Ah, mold, it happens to the best of us! Today, let’s make moldy things on purpose to trick people on Halloween or April Fool’s Day. These muffins would also be cute for an Oscar The Grouch themed birthday party.
You don’t need a reason at all to make these banana, spinach, and blueberry muffins. You can skip the food coloring and enjoy the yummy baked good any time of the year. Leave the green to get a reaction out of coworkers to bring some joy to a random Monday morning.
If you want something gluten-free and perfect all year, try these Banana Protein Muffins. What a tasty way to get a boost of protein!
Banana Spinach Muffins Ingredients
Here’s what you need to make this recipe. The measurements are in the printable recipe card below.
- Spinach – Either chopped fresh or frozen.
- Bananas – You want them to be ripe.
- Eggs – Room temperature.
- Applesauce – Unsweetened. See notes below if you only have sweetened.
- Vegetable Oil
- Brown Sugar
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Baking Soda
- Blueberries – Optional, but yummy. Swap for chocolate chips if you choose.
- Green Food Gel
- Powdered Sugar
- Muffin Liners
- Muffin Pan
- Mixing Bowl
- Blender – A food processor will also work.
How to make the Halloween muffins
Preheat your oven to 350 degrees F and line a muffin pan with liners and set aside.
If you use frozen spinach, make sure to thaw and drain it. Use a paper towel to absorb the excess water.
Add the spinach, bananas, eggs, applesauce, vegetable oil, honey, brown sugar, and vanilla extract to a blender or food processor. Blend until all the ingredients are puréed.
Pour the mixture into a large mixing bowl.
Fold in the flour, baking powder, baking soda, and salt.
Add the blueberries to the mix and stir gently.
In a separate mixing bowl, mix the crumbly topping. Stir the flour, oats, brown sugar, butter, and a drop of green food coloring.
Pour the batter into the lined muffin pan and top with the moldy crumble.
Bake in the preheated oven for 20 minutes or until the center is fully-baked.
Remove from the oven and dust with powdered sugar.
Let the muffins cool and enjoy!
Moldy Muffins Recipe Notes and FAQ
Do I have to use blueberries?
No, blueberries are optional in this recipe, but they are loved by many in a breakfast muffin. You can leave them out, or use chocolate chips instead.
Do I have to use a blender?
A blender or food processor is highly recommended in this recipe. You want everything to be puréed, so you don’t end up biting into chunks of banana or spinach.
Do I have to use ripe bananas?
Yes, you definitely want to use ripe bananas. If you have bananas that aren’t quite ripe yet, you can place them in a paper bag overnight to speed up the ripening process.
These muffins are not really moldy. It’s a Halloween trick, silly! Don’t let the grody look fool you, these breakfast muffins are extremely yummy. Gross-looking treats are great for Halloween parties, zombie themes, Sesame Street (Oscar the Grouch) themes, or an April Fool’s Day joke.
Can I use sweetened applesauce instead?
This recipe calls for unsweetened applesauce, but if you only have sweetened, we can make it work. If you use sweetened applesauce, cut the brown sugar down to 1/2 cup.
How do I store these muffins?
Store these Halloween muffins in an airtight container on the counter for up to 3 days. We don’t want them to grow actual mold.
- 3 cups spinach, chopped fresh or frozen
- 3 bananas
- 2 eggs, room temperature
- 1⁄2 cup applesauce
- 1⁄2 cup vegetable oil
- 1/3 cup honey
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 1⁄4 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup blueberries
- 1⁄2 cup all-purpose flour
- 1⁄2 cup oats
- 1/3 cup brown sugar
- 4 tablespoons butter, room temperature
- 1-2 drops of green food coloring
- Preheat oven to 350 degrees F. Line muffin pan with liners and set aside.
- If using frozen spinach make sure to drain spinach with a paper towel, getting all the excess water out.
- In a blender or food processor, add, spinach, bananas, eggs, applesauce, vegetable oil, honey, brown sugar, and vanilla extract. Blend until all ingredients are pureed.
- Pour pureed mixture into a large mixing bowl.
- Fold in all-purpose flour, baking powder, baking soda, and salt to the spinach mixture.
- Add blueberries and gently stir.
- In a separate mixing bowl, gently mix flour, oats, brown sugar, butter, and a drop of green food coloring.
- Pour batter into muffin liners and top with crumble.
- Bake in preheated oven for 20 minutes or until a toothpick stuck into the center comes out clean.
- Remove from oven when done and dust with powdered sugar.
- Serve and enjoy.
- Blueberries are optional.
- A blender is highly recommended to make sure everything is pureed well. A food processor will also work.
- Use ripe bananas. You can speed up the ripening of bananas by placing them in a paper bag overnight.
- If you want to use sweetened applesauce, cut the brown sugar back to 1/2 cup.
- Store the muffins in an airtight container on the counter for up to 3 days.
- If you love chocolate, swap out the blueberries for chocolate chips.
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Amount Per Serving: Calories: 382Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 547mgCarbohydrates: 59gFiber: 4gSugar: 29gProtein: 6g
Nutrition facts are an estimate only.
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