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!
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.