Healthy Banana Spinach Muffins

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!

You all know I have a thing for hiding vegetables in baked goods. Usually, my veggie of choice is zucchini, but today I'm mixing things up a bit!  This recipe for Spinach Banana Muffins is 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. Because what kid wouldn't want to eat a muffin named after a super cool 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!

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. To make these muffins...start by putting the oats into your clean, dry Vitamix and turn them into oat flour! Add the rest of the ingredients, blend and set aside.
2. Blend wet ingredients. When blending anything in the 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!

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.

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 may substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
• Coconut Sugar: Use any granulated sugar you'd like.
• Almond milk: non-dairy and regular dairy milk both work well.
• Coconut Oil: You may substitute vegan butter (like Earth Balance), regular butter, or ghee.
• Eggs: For vegan version substitute the 2 eggs with 2 TBS ground chia seeds or ground flaxseed and 5 TBS water. 

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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 132 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast, Snack

Cuisine American

Servings 16 Muffins

Calories 124.7 kcal

Equipment

• ▢
  Vitamix blender
• ▢
  measuring spoons
• ▢
  measuring cups
• ▢
  spatula
• ▢
  glass batter bowl
• ▢
  standard muffin pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups old-fashioned oats
• ▢ ¼ cup ground flaxseed
• ▢ 2 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ ½ cup coconut sugar or your favorite granulated sugar
• ▢ ½ cup almond milk
• ▢ 2 cups packed spinach leaves
• ▢ ¼ cup coconut oil
• ▢ 2 extra-ripe large bananas
• ▢ 2 eggs**
• ▢ 1 tsp vanilla

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 375 degrees F. Grease or line a muffin tin.
• Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats 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 almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.
• Add bananas and coconut oil 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)!
• Fill each well in your muffin tin with ¼ 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 may substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
• Coconut Sugar: Use any granulated sugar you'd like.
• Almond milk: non-dairy and regular dairy milk both work well.
• Coconut Oil: You may substitute vegan butter (like Earth Balance), regular butter, or ghee.
• Eggs: For vegan version substitute the 2 eggs with 2 TBS ground chia seeds or ground flaxseed and 5 TBS water. 

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: 1muffinCalories: 124.7kcalCarbohydrates: 16.9gProtein: 2.7gFat: 5.6gCholesterol: 23.3mgPotassium: 87.7mgFiber: 2gSugar: 8gVitamin A: 415IUVitamin C: 3.3mgCalcium: 24mgIron: 0.8mg

Tried this recipe?Let us know how it was!

Parenting tangent:

 I used to stress about feeding my kids veggies. I so desperately wanted them to beg me for giant plates of stir-fry and get excited over skewers full of colorful grilled vegetables. This is why my husband is so wonderful (well, one of the many reasons). He helps me see reality...that even though our kids don't go gaga over a bowl full of roasted Brussels sprouts, the hard work has paid off and they really are great eaters.

They just know that lunch and dinner always include one fruit and one veggie. I ask them "what veggie do you want" (as opposed to, "do you want a vegetable?") and they get to choose. It's usually carrots or cucumbers (and always raw), but I am perfectly fine with that.

My goal is to teach my kids at a young age that healthy eating is important. I think they get the drift, and sometimes they even ask for a snack of carrots and hummus just because that's what they're craving! And every day while I cook dinner I put out a plate of raw veggies taht almost always gets devoured!

These Spinach Banana Muffins are another healthy-eating staple in my house. Sometimes I get crazy and add chocolate chips (or cinnamon chips)! Serve them slathered with a healthy amount of almond butter and you have yourself the perfect breakfast!

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