Banana Spinach Muffins

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These blender banana spinach muffins are an easy, healthy, freezer-friendly breakfast recipe full of fruit and veggies.

four Banana Spinach Muffins on a white plate

You all know I have a thing for hiding vegetables in baked goods. Usually, my veggie of choice is zucchini, butย today I’m mixing things up a bit. ย This recipe for Spinach Banana Muffins isย healthy, delicious and easy.

My kids love them because they’re green! We even call them “Hulk muffins,” which my son thinks is the coolest things ever.ย Because what kid wouldn’t want to eat a muffin named after their favorite super hero?

I love making these for my family because they’re a breakfast I feel great about serving them! These Spinach Banana Muffins are gluten-free, refined-sugar free, dairy-free and vegan-friendly! They taste like a green smoothie but in muffin form!

Overhead view of 8 spinach banana muffins in a muffin pan

How to Make Spinach Muffins

The best way to make these Spinach Banana Muffins is to use a high-powered blender, like the Vitamix! Using a Vitamix to thoroughly blend the ingredients in these Spinach Banana Muffins results in a final product that has zero traces of spinach, well except for the awesome green color!

  1. Blend dry ingredients then set aside.ย To make these muffins…start by putting the oats into your clean, dryย Vitamixย and turn them into oat flour!ย Add the rest of the ingredients, blend and set aside.
  2. Blend wet ingredients.ย When blending anything in theย Vitamix, always add the liquid first! In this recipe, start by adding the liquid ingredients, banana and spinach and blend until smooth before adding the dry mixture!
a collage of 6 photos showing how to make Banana Spinach Muffins in the blender

Serve

Serve warm with a slather of homemade peanut butter or cinnamon honey butter.

Store/Freeze

Store these spinach banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

7 Banana Spinach Muffins on a plate

Spinach muffins: Ingredients & substitutions

These are extremely forgiving muffins and there are many acceptable substitutions (although I always recommend making the recipe exactly as written to achieve the best results)! Even at high altitude (I bake at 5,000 ft. above sea level) they rise beautifully and have a wonderful texture! Some notes about substitutions:

  • Ground Flaxseed: You mayย substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
  • Granulated Sugar: organic cane sugar and coconut sugar are great substitutes.
  • Whole milk:ย non-dairy and regular dairy milk both work well, especially almond milk.
  • Salted Butterย You may substitute vegan butter (like Earth Balance), coconut oil, or ghee.
  • Eggs:ย For vegan version substitute the 2 eggs with 2 Tabblespoons ground chia seeds or ground flaxseed and 5 Tabblespoons water.ย 
7ths  Banana Spinach Muffins on a plate

Spinach Muffins Recipe FAQs

Can I make this recipe in a food processor?

No, I only recommend using a blender so that all of the spinach gets completely blended until smooth.

Can I double this recipe?

I often double this recipe to have enough in the freezer to last us a while.

Can I feed these to a baby/toddler?

I created these muffins for that exact purpose – to feed to my young babies/kids. Just make sure to cut them into very small pieces for babies and don’t ever leave a baby unattended while they are eating.

a hand holding a Banana Spinach Muffin with a bite taken out of it

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Spinach Banana Muffins

Laura
These blender banana spinach muffins are an easy, healthy, freezer-friendly breakfast recipe full of fruit and veggies! They are gluten-free, dairy-free and have no refined sugar!
4.97 from 147 votes
Course Breakfast, Snack
Cuisine American
Servings 16 Muffins
Calories 124.7
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Grease or line a muffin tin.
  • Blend 2 cups of old-fashioned oats in a high-powered blender until they achieve the texture of flour. Transfer to a medium mixing bowl.
  • Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.
  • Add milk, bananas, melted butter, and spinach to the container of a high-powered blender and blend until smooth.
  • Add vanilla and eggs and blend until just combined
  • Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps). Alternately, you can add the dry ingredients to the blender and blend until combined.
  • Fill each well in your muffin tin with ยผ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.

Video

Notes

Ingredient Substitutions
  • Ground Flaxseed: You mayย substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
  • Sugar: Use any granulated sugar you’d like.
  • Milk: non-dairy and regular dairy milk both work well.
  • Salted Butter: You may substitute vegan butter (like Earth Balance), coconut oil, or ghee.
  • Eggs:ย For vegan version substitute the 2 eggs with 2 TBS ground chia seeds or ground flaxseed and 5 TBS water.ย 
Store/Freeze
Store these spinach banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Serving: 1muffin | Calories: 124.7kcal | Carbohydrates: 16.9g | Protein: 2.7g | Fat: 5.6g | Cholesterol: 23.3mg | Potassium: 87.7mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 3.3mg | Calcium: 24mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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276 Comments

  1. We unfortunately have to avoid oats for the time being. Can this recipe be made with almond flour and/or cassava flour instead of oar flour?