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 YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Spinach Banana Muffins
- 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 teaspoons vanilla extract
- 2 large bananas - preferably very ripe with brown spots on the peel
- 2 cups packed baby spinach
- 2 cups old fashioned oats - gluten free if needed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 375 degrees F. Grease or line a muffin tin. I love to use a silicone muffin tin or silicone liners to prevent sticking.
- 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 to 2 minutes. The batter should look like a green smoothie. The blender will be very full, so you can gently blend the wet ingredients before adding the dry ones to make more space if needed.
- Pour batter to just about the top of each muffin cup. Put the muffin tin in the oven and back for 20 to 22 minutes, or until the muffins are very slightly brown on the top and a toothpick that you put in the center comes out clean.
- Transfer the muffins to a wire rack to cool. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Storage: Keep in a sealed container in the refrigerator for up to 5 to 7 days.
- Freezing: Let the muffins cool completely. Wrap each one individually in plastic wrap or parchment paper to prevent freezer burn. Store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or microwave in 20-second increments straight from frozen (remove the wrapping first) until warmed through.
- You can try to make these muffins as mini-muffins. Just check to see if they are done around 15 to 17 minutes, instead of at 20 minutes.