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.
Blend 2 cups of old-fashioned oats in a high-powered blender until they 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 milk, bananas, melted butter, and spinach to the container of a high-powered blender 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). Alternately, you can add the dry ingredients to the blender and blend until combined.
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.
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Notes
Ingredient Substitutions
Ground Flaxseed: You may substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
Sugar: Use any granulated sugar you'd like.
Milk: non-dairy and regular dairy milk both work well.
Salted Butter: You may substitute vegan butter (like Earth Balance), coconut oil, or ghee.
Eggs: For vegan version substitute the 2 eggs with 2 TBS ground chia seeds or ground flaxseed and 5 TBS water.
Store/FreezeStore 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.