Healthy 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! They are gluten-free, dairy-free and have no refined sugar!

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, 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

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!
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 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. 
7ths  Banana Spinach Muffins on a plate

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 142 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.
  • 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: 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.

Did you enjoy this recipe? Have a question? Leave a comment below!

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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Recipe Rating




269 Comments

    1. 5 stars
      OMG!!! I’ve been thinking of making something like these muffins, but have not found any good recipes until now. They are really good and I’m keeping this recipe in a safe place for future use. I definitely recommend, especially if you are on a Keto/AIP diet.

  1. 5 stars
    I used my Ninja blender, and it didn’t quite get the oats into flour texture. Would using the blender to mix both the dry and wet ingredients together be okay to make it a little smoother? They were still delicious, especially with some mini chocolate chips!

    1. You could blend all the ingredients in the blender. However the best chance to make the oats smooth/fine is to blend them into a flour-like texture first, then add the rest of the ingredients.

  2. 5 stars
    I love everything about these muffins. Very tasty, easy to make, I freeze some and pull out as needed! I have made them many times! ❤️

    1. 5 stars
      Just made these. Absolutely the best healthy muffins I’ve made! Cannot wait to share them with my 2 year old granddaughter. I put a bit of sprinkles on top to make it look festive for her🙂, but they’re great just the way the recipe is written. 10 stars!

  3. 5 stars
    Made a few times with spinach. Freeze well and are great for quick breakfast or snack. Today I used kale, since we harvested a bunch. Just as delicious!

  4. 5 stars
    This is fantastic! So good, enjoyed by me and my almost 2 year old. I didn’t have coconut sugar and didn’t want to use granulated sugar so I added agave (same amount) to the wet ingredients and it still turned out great! Also didn’t have flax but had hemp hearts so when blending the oats I just added the hemp hearts. Thanks for the recipe, I will definitely be making it again!

  5. 5 stars
    My whole family loves these. Even my picky greens eater. I am a Functional Nutrition Counselor/PA and recommend this recipe to everyone who has a bit of a sweet tooth. No refined sugar! It’s a win!

  6. Has anyone used applesauce instead of oil? I know oil makes things super yummy but I’m trying to be oil-free right now. Hoping the texture is still fluffy and great!