Spinach Banana Muffins
Spinach Banana Muffins are such a nutritious way to start the day! They may be super green in color, but they are still kid approved and are an easy breakfast idea!
So muffins are supposed to be for breakfast right? But does it really matter if they are made with whole ingredients and keep you full? Not to Isaiah. That’s my little boy who currently eats constantly and is always wanting more!
When I figured out he liked spinach banana muffins, I started making them in batches because they are so quick to serve after they have been frozen.
Not only are these veggie muffins kid and toddler friendly, they are gluten free, healthy, and can be made vegan friendly! If you are looking for kid recipes let me recommend these 3 Ingredient Vegan Baby Banana Muffins and Veggie Egg Muffins For Babies. Both are yummy and even picky eaters will love them!
Why We Love These Veggie Muffins
- Easy to make
- Made in a blender – which means hardly any dishes to wash!
- Uses healthy ingredients
- Freezes well for later
- Great way to sneak in nutrition with kids
Ingredients Needed
- milk of choice – can use any dairy free milk or cow’s milk if not vegan
- coconut oil – sub vegan butter, or regular butter if not vegan if needed
- unsweetened applesauce
- maple syrup – can also use honey if not vegan
- vanilla extract
- spinach
- mashed banana – the riper they are the more naturally sweet the muffins will be
- instant oats – don’t forget to use gluten free oats if you want to keep these gluten free
- ground flaxseed – do no use the whole seeds
- baking powder
- baking soda
- Salt
How to Make Spinach Banana Muffins in a Blender
Grease 2 mini muffin pans or one standard muffin pan with cooking spray and preheat the oven to 340 degrees.
Add all of the muffin ingredients to the blender in the order they are listed.
Pulse until you have a thick green batter. Let it rest for 5 minutes.
Transfer the muffin mixture to the pans.
Bake for up to 17 minutes for mini muffins, or up to 22 minutes for regular muffins.
Allow them to cool slightly then transfer them to a wire rack to finish cooling.
How to Store
Keep the leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months.
They will stay the freshest if you use a vacuum sealer. If you don’t have one, simply squeeze out as much air as possible before placing them in the freezer.
Freeze muffins in the proper serving size for easier convenience.
Tips for Making
- While you are blending the muffins, scrape down the sides as needed to make sure all of the batter is incorporated.
- If you want to add nuts, fold these into the blender just before transferring the muffin batter to the pans.
- Before storing make sure the muffins have cooled completely.
- You can use frozen spinach if needed. However you need to let it thaw completely and wring out as much water as you can. Fresh is the best and is normally what I use.
More Easy Healthy Muffin Recipes:
- Pumpkin Banana Muffins
- Peanut Butter Protein Muffins – gluten and dairy free
- Blueberry Protein Muffins
- Gluten Free Chocolate Chip Muffins with Oat Flour
- Dairy Free Banana Muffins | Made in a Blender!
- Vegan Banana Chocolate Chocolate Chip Muffins
Spinach Banana Muffins
Ingredients
- ½ cup milk of choice can use any dairy free milk or cow’s milk if not vegan
- 2 tbsp coconut oil melted (can sub vegan butter, or regular butter if not vegan)
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2.5 oz spinach
- 3/4 cup mashed banana ~ 2 medium bananas
- 1 3/4 cup instant oats
- 2 tbsp ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 340°F. Spray two mini muffin pan (24 mini muffins) or one standard muffin pan (12 muffins) with cooking spray. Option to use silicone muffin liners or paper liners as well.
- Place all the ingredients in a high-speed blender, following the order listed in the recipe card above.
- Blend on high speed until a thick green batter forms. You may need stop the blender and scrape down the sides a few times before desired texture is reached and all ingredients are evenly combined.
- Rest the batter for 5 minutes to allow it to thicken.
- Transfer the batter into your prepared muffin tray(s).
- For mini muffins, bake for 15-17 minutes or until a pick inserted in the center of the muffins comes out clean. For standard muffins, bake for 18-22 minutes. Allow muffins to cool in the pan for a few minutes before transferring to a cooling rack.
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
