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    Home » Recipes » Snacks

    Spinach Banana Muffins

    Published: May 28, 2019 / Modified: Dec 14, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    • 75
    Jump to Recipe Print
    spinach banana muffins
    spinach banana muffins

    These veggie-packed Spinach Banana Muffins are prepared in the blender with wholesome ingredients. They’re a gluten free and no refined sugar treat for kids and adults alike!

    spinach banana muffins

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    What’s better than starting your day with a colorful, veggie-loaded treat? Honestly, there’s nothing better in my opinion.

    You guys know that I love creating recipes to help you enjoy veggies in out-of-the-box ways, and these Spinach Banana Muffins do just that.

    They’re loaded with vegetables and fruit, have a beautiful green color, can be prepared in the blender (easy clean up!), and are free of gluten and refined sugar.

    So, if you’re looking for healthy muffins for kids and adults, these are for you! You can batch cook them to have a nutritious, on-the-go snack and breakfast option all week long.

    ingredients for spinach banana muffins

    How to Make Spinach Banana Muffins

    As I mentioned above, I prepared the batter for these muffins in a blender! Since these muffins have oats, spinach, and banana, it’s easiest to use a blender instead of mixing everything by hand.

    I recommend using a large, high-powered one, like a Vitamix, but this recipe should work in any blender.

    To make a smooth batter, you will want to put the liquid ingredients on the bottom. Here’s how you should layer the ingredients in the blender:

    • Almond milk
    • Maple syrup
    • Eggs
    • Greek yogurt
    • Vanilla extract
    • Banana
    • Spinach
    • Gluten free rolled oats, baking powder, baking soda, salt
    oats and dry ingredients in blender

    Once you have everything in the there, blend until smooth, about 1-2 minutes. The batter should resemble a green smoothie. Pour the batter into a greased muffin tin, and pop them in the oven!

    Ingredient Substitutions for Spinach Banana Muffins

    If you don’t have one of the ingredients on hand, or if you or someone in your family has an allergy, you can make some substitutions.

    • Almond milk: substitute cow’s, soy, coconut, cashew, or any plant-based milk.
    • Eggs: you can likely make these with “flax eggs” instead. Mix two tablespoons of ground flaxseed with six tablespoons of water, and set aside the mixture until it thickens. Then add it to the blender with everything else.
    • Maple syrup: you can use honey, agave, applesauce, or regular sugar in place of the maple syrup.

    You can serve these Spinach Banana Muffins at room temp, chilled, or warmed up in the oven or microwave. Store them in a sealed container at room temp or in the fridge (for 5-7 days), or in the freezer.

    spinach banana muffins

    They taste great with a slather of peanut butter and/or jam. If you want a little extra sweetness, add some chocolate chips to the batter!

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    PS, if you love these, you should try my Spinach Pancakes Recipe with Berry Compote, Zucchini Carrot Oat Muffins or Strawberry Rhubarb Baked Oatmeal Muffins.

    spinach banana muffins

    Spinach Banana Muffins

    Healthy blender muffins loaded with veggies and fruits. A gluten free treat for both kids and adults, with no refined sugar.
    5 from 6 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 12 muffins
    Calories: 105kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • ½ cup almond milk - can sub cow's or other plant-based milk
    • ¼ cup maple syrup - can sub honey or other liquid sweetener
    • 2 eggs
    • ¼ cup plain Greek yogurt
    • 2 teaspoon vanilla extract
    • 2 bananas - ripe
    • 2 cups spinach - packed
    • 2 cups old fashioned oats - gluten free
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees F. Grease or line a muffin tin.
    • Combine all ingredients in a large, high-powered blender in the order they are listed: almond milk, maple syrup, eggs, Greek yogurt, vanilla, bananas, spinach, old fashioned oats, baking powder and soda, and sea salt. Blend until smooth, about 1-2 minutes. The batter should look like a green smoothie.
    • Pour batter to the top of each muffin cup. Put the muffin tin in the oven and back for 20-22 minutes, or until the muffins are brown around the outside and a toothpick that you put in the center comes out clean.
    • Transfer the muffins to a wire rack to cool. Enjoy warm or chilled. Store in a sealed container on your countertop or in the fridge for 5-7 days. You can also freeze these muffins and thaw them completely before eating.

    Notes

    You can try to make these muffins as mini-muffins. Just check to see if they are done around 15-17 minutes, instead of at 20 minutes.

    Nutrition

    Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 181mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 521IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy veggie-eating!

    Lizzie

    More Plant-Based Snack Recipes

    • Banana Chia Pudding
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)
    • Healthy Celery Snack with Herbed Mascarpone
    • 75

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    1. Jenny

      April 18, 2022 at 10:42 pm

      5 stars
      These are not only easy to make but delicious! Total score!

      Reply
      • Lizzie Streit, MS, RDN

        April 19, 2022 at 11:36 am

        Yay! Thanks for your 5-star review, Jenny!

        Reply
    2. Elizabeth

      July 19, 2020 at 8:28 am

      5 stars
      I was looking for a way to add more veggies to my toddler’s diet, and these were winners. Not only does my toddler like them, but so do my husband and I!

      Reply
      • Lizzie Streit, MS, RDN

        July 20, 2020 at 10:24 am

        That’s great! I’m so glad to hear that your family is enjoying this recipe, Elizabeth.

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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