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!
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.
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 or egg-free version substitute the 2 eggs with 2 TBS ground chia seeds and 5 TBS water.