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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.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 105kcal



  • 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.


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.


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