Spinach Banan Muffins Recipe

Spinach Banana Muffins

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!
Course Breakfast, Snack
Cuisine American
Keyword gluten-free muffin, green smoothie muffins, healthy muffin recipe, spinach muffin recipe, toddler muffin recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 Muffins
Calories 124.7kcal
Author Laura



  • 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.



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


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