• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Breakfast / Blender Spinach Banana Muffins & Video

Blender Spinach Banana Muffins & Video

Last updated on February 16, 2021. Originally published February 25, 2018 227 Comments

Jump to Recipe

These blender Spinach Banana 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!

Up close front view of a spinach banana muffin on a plate with three others in the background

This post was originally posted on August 1st, 2016 but has been refreshed with new photos and a video! 

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!

Overhead view of 8 spinach banana muffins in a muffin pan

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 vegetable-goodness. 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! There is the occasion, when we’re out or at a friends’ house, when I give them a break from eating veggies, and they totally notice! A real conversation between my kids one night on vacation:

Gabe: “MOM! There is only pizza on my plate! No veggies?!”

Me: You’re right Gabe, you can have only pizza for dinner tonight. But I would be happy to get you some veggies if you’d like!

Gabe: No! I want to only eat pizza! BETHANY! We get to only eat pizza and no veggies!

LOL LOL! I love my kids! And I love that less-than nutritious eating is considered a special treat and not the norm for them! Plus, on days when I know we’re having a “pizza only” type of dinner, I can feed them Spinach Banana Muffins for breakfast! They get a healthy serving of fruits and veggies without even noticing! Zero stress! Total deliciousness! Complete win!

Front view of a plate of 7 spinach banana muffins with the muffin pan full of muffins in the background

 How to make Spinach Banana 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!
  3. Freeze. After baking, let the muffins cool and then freeze in an airtight container. To reheat, simply warm in the microwave for 30-60 seconds per muffin!

overhead view of six step-by-step photos showing how to make spinach banana muffins

More delicious recipes

  • Check out our favorite BEST banana bread recipe! 
  • These paleo zucchini banana muffins are one of my favorite breakfast recipes!
  • This Paleo Banana Bread is amazing!
  • Paleo Blueberry Banana muffins are a reader favorite. 
  • This peanut butter banana baked oatmeal is SO good!
  • These are literally the best banana muffins you will ever make or eat! Seriously the best.
  • This banana cake is to die for. 
  • Spinach banana muffins are healthy and delicious!
  • These double chocolate zucchini muffins are so good!
  • Try this healthy banana bread! It’s delicious and no one can tell it’s good for you!

Overhead view of a round platter with 7 spinach banana muffins arranged in a circle on it with one in the middle and the muffin pan with two muffins next to it

Spinach Muffins: 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 4800 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: You may use any granulated sugar of your choice! I do not use sweeteners, but if you wanted to experiment with stevia (or a similar product) I recommend using a variety that is meant to be a 1:1 substitute for granulated sugar.
  • Almond milk: you may use any non-dairy milk to keep the recipe dairy free. Or you may use regular milk!
  • 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 and 5 TBS water. 

Up close front shot of a hand holding one spinach banana muffin with a bite taken out of it

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Spinach Banan Muffins Recipe

Spinach Banana Muffins

Laura
These blender Spinach Banana Muffins are an easy, healthy, freezer-friendly breakfast recipe full of fruit and veggies! We call them "hulk" muffins because of their fun, naturally green color! They are gluten-free, dairy-free and have no refined sugar!
4.99 from 74 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 16 Muffins
Calories 124.7 kcal

Ingredients
 
 

  • 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

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

**for vegan version substitute 2 eggs with 2 TBS ground chia seeds and 5 TBS water.

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
Keyword gluten-free muffin, green smoothie muffins, healthy muffin recipe, spinach muffin recipe, toddler muffin recipes
Tried this recipe?Let us know how it was!

front shot of a circular platter of 7 spinach banana muffins

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!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Blueberry Citrus Smoothie with Spinach
Immune Boosting Tea
Honey Roasted Carrots Recipe

Filed Under: Breakfast, Gluten-Free, Muffin Recipes, Parenting, Recipe Videos, Recipes, Snacks, Vegan, Vitamix Tagged With: breakfast, gluten free, muffins, vitamix

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Healthy Peanut Butter Blondies & Video
Next Post: White Chocolate Matcha Puppy Chow »

Reader Interactions

Comments

  1. Savanna

    February 11, 2021 at 9:43 am

    I have made these twice and they are SO good. I haven’t figured out why but they won’t rise like the ones in your pic. Totally flat. But they still taste good!

    Reply
  2. Nidhi

    January 31, 2021 at 1:54 pm

    Can I replace sugar with pressed dates?

    Reply
    • Alina Raquel

      February 14, 2021 at 12:26 am

      5 stars
      I added dates to the banana/spinach mixture and reduced the amount of sugar (but didn’t leave it out it completely). The muffins were sweet enough but I got a denser texture.
      I made them vegan so that might also be why (replaced the eggs with chia). Next time I’ll try to use only dates, along with a trick I learned that blew my mind: add some soda water to the batter! It makes for the fluffiest egg substitute.
      I’ll report back here and let you know how it went 🙂

      Reply
  3. Christina

    January 3, 2021 at 11:27 am

    5 stars
    I make this recipe monthly as a double batch and put them in the freezer for a quick and yummy breakfast for the kids. My veggie avoider daughter really likes these, although I always add mini chocolate chips which might help. We love these muffins!

    Reply
  4. Erin

    December 5, 2020 at 8:27 am

    I’ve been making this recipe long enough, exactly as it’s written, I thought it’s finally time to write a rave review!! So… I’ve been making these muffins for a few years. As my picky toddler has gotten pickier, these have been a constant on our breakfast/snack menu. I make them at least once a week. This morning my son informed me that since green was no longer his favorite color, he didn’t want any muffins 🙄. When he said he wanted pink muffins, I knew exactly what to do. I replaced the spinach with a small, roasted beet. With 2 VERY ripe bananas on hand, I knew he’d hardly notice the beets. We ended up with delicious muffins with the slightest pink tinge. Thanks for helping me get some veggies in my picky boys belly!!

    Reply
  5. Reena

    November 23, 2020 at 10:20 pm

    5 stars
    Wow these are good. I made them for my one year old so I wanted to avoid sugar. Instead I put 6 dates. I also accidentally blended the oats with the other ingredients.

    The muffins came out awesome. This is a legit recipe. Thanks!

    Reply
  6. Katie O

    October 10, 2020 at 8:00 pm

    5 stars
    I absolutely love this recipe and how flexible it is. I have been making these muffins for the past 2+ years and every time they come out great and my picky eater gobbles them up. This recipe also jump started my attempts at baking vegan – which I never thought would be possible (in that other people would want to eat them). THANK YOU! Every time someone asks about a healthy muffin option I share this recipe.
    In case it helps others, I usually make mini muffins (12-14 mins), and have used baby spinach, kale, a split with chopped Brussel sprouts (that was by accident/not looking in fridge first) and I switch between using coconut oil and olive oil. Mostly I use fresh/browning bananas, but I have tried frozen and usually add half of a fresh one to the two frozen since I am usually late in getting them to the freezer and they are pretty darn squishy by then. I always use chia “eggs”. Love them!

    Reply
  7. Jan Maret Willman

    October 1, 2020 at 1:45 pm

    Can I sub steel cut oats, and how to convert it into a pan cake instead of muffins.

    Reply
  8. Qzan

    September 16, 2020 at 7:07 pm

    5 stars
    The çöme otu delicious. I didn’t have flex seed so I replaced it with sesame seeds. I also replaced cinnamon with another cup of vanilla extract. It came out delicious, my kids and husband love them. Thank you for sharing this.

    Reply
  9. Brittany

    September 15, 2020 at 11:07 am

    Can protein powder be added and not alter the outcome?

    Reply
  10. Jodie

    September 13, 2020 at 10:30 am

    5 stars
    Delicious and healthy recipe, even my picky eater daughter loves them. Thank you for sharing.

    Reply
  11. Britt

    September 12, 2020 at 10:22 pm

    5 stars
    This is an incredible recipe! The banana sweetens the muffins beautifully- I didn’t add the sugar and I don’t feel like it needs it. I made these for my 1 year olds birthday “cupcakes.” He loved them! My husband and I ended up snacking on them also. 🙂 Please make more recipes like this!

    Reply
  12. Erin

    September 2, 2020 at 9:33 am

    5 stars
    These are so delicious and my kids love them. Thank you!!!

    Reply
  13. Joss

    August 14, 2020 at 3:42 pm

    Hi! I’m wondering if I can use frozen spinach for this recipe? I have fresh too but trying to declutter the freezer! Thank you!!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Healthy Turkey Meatballs

Healthy Breakfast Ideas – Quick & Easy Healthy Breakfast Recipes

Brussels Sprouts with Bacon

Roasted Brussel Sprouts with Bacon

Easy Homemade Vegetable Soup

Healthy Turkey Chili Recipe

Homemade Tomato Soup Recipe

Copyright © 2021 JoyFoodSunshine.com
52.3Kshares
  • 6.2K