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!
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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.
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
- Greek yogurt
- Vanilla extract
- Gluten free rolled oats, baking powder, baking soda, salt
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.
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 Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Spinach Banana Muffins
- 1/2 cup almond milk – can sub cow's or other plant-based milk
- 1/4 cup maple syrup – can sub honey or other liquid sweetener
- 2 eggs
- 1/4 cup plain Greek yogurt
- 2 tsp vanilla extract
- 2 bananas – ripe
- 2 cups spinach – packed
- 2 cups old fashioned oats – gluten free
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 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.