Spinach Banana Blender Muffins

When it comes to these Spinach Banana Blender Muffins, it’s easy to load your morning meal with plant power and veggies. These spinach muffins are the perfect snack, and they are ready in less than 30 minutes!

Muffins are getting a healthy upgrade

When it comes to muffins, I’m always going to enjoy a second. And when they’re filled with spinach, no harm done! These surprisingly tasty spinach banana blender muffins sneak in loads of greens, and they’re made with rolled oats, almond butter, and banana to provide healthy nutrients all around.

These are a staple in our home, as they make a great meal prep breakfast item. Whip up a batch on Sunday, and you have a grab-and-go bite to take out the door before work in the morning!

Making spinach blender muffins are also a great way to get toddlers and kids to eat veggies! You could even add chocolate chips into the batter and call them ‘hulk muffins’ or ‘monster muffins’ in order to get your kids to enjoy!

Ingredients in spinach banana blender muffins

Spinach blender muffins have never tasted so good. With banana, maple syrup, and almond butter, you have nothing to fear — you will not taste the spinach! These muffins are also naturally gluten-free because they use oat flour, so as long as your oats are gluten-free, you won’t have any issues with gluten!

• Spinach: First up: the greens! Use 4 oz of fresh baby spinach. Be sure to wash it well!
• Bananas: Next, you will need 2 medium bananas. I recommend using fresh ripe bananas (vs. frozen). Ripe bananas add incredible natural sweetness.
• Egg: 1 egg will help bind the ingredients together. If you want to make these vegan, try using a flax egg.
• Maple syrup: To sweeten the muffins naturally, use 1/3 cup of maple syrup.
• Almond milk: 1/2 cup of almond milk provides the perfect dairy-free amount of liquid for the batter.
• Almond butter: Add delicious nutty flavor with 1/4 cup of almond butter.
• Vanilla: No baked good is complete without vanilla extract! Use 1 tsp.
• Rolled oats: Next, bulk up the muffins with 2 cups of protein-rich rolled oats.
• Cinnamon: 1 tsp of cinnamon adds so much flavor!
• Baking powder: Use 2 tsp of baking powder to help the muffins cook properly.
• Baking soda: Follow the baking powder with 1/2 tsp of baking soda.
• Salt: Last but not least, finish the recipe with 1/2 tsp of salt.

Tools needed to make muffins in a blender

To make spinach banana oat muffins, you will need a muffin pan, muffin liners, nonstick spray, and a high-powered blender. A spatula may come in handy as well!

As for measuring cups, you will need 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make spinach banana muffins

Muffins are one of my favorite breakfasts to make because they’re just so easy! This particular recipe will be ready to enjoy in under a half-hour.

To begin, preheat the oven to 350°F and line the muffin tin with muffin liners. Spray the liners with nonstick spray.

Then, in a high powdered blender, blend the spinach, bananas, egg, maple syrup, almond milk, almond butter, and vanilla until smooth.

Add the dry ingredients into the wet ingredients: rolled oats, cinnamon, baking powder, baking soda, and salt.

Blend until the mixture becomes smooth and most of the oats are blended.

Divide the batter evenly among 12 muffin tins.

Bake for 19-21 minutes, or until a toothpick inserted comes out clean. Let cool on a rack.

Running low on an ingredient or two? Here are some easy swaps that you can make!

• Maple syrup: If you’re out of maple syrup, feel free to swap in honey or molasses, two additional all-natural sweetening options.
• Almond milk: Almond milk can be replaced with any other plant-based or dairy milk.
• Almond butter: Feel free to use peanut, cashew, or sunflower seed butter.
• Baking powder: Finally, if you find yourself out of baking powder, just use extra soda! You can swap in 1/3 tsp of soda for every 1 tsp of powder. For this recipe, you’d need 2/3 tsp of soda to replace the 2 tsp of powder.

How these muffins are healthier

Three key ingredients make these muffins healthier than your standard muffin recipe.

Maple syrup
First, we skipped granulated sugar, instead opting for a lower glycemic and all-natural option: maple syrup. This swap saves us some added sugar and tastes great too!

Almond milk
Next, almond milk was used in place of regular milk to sneak in some extra plant power.

Almond butter
Finally, we used almond butter in place of peanut butter. I always recommend using all-natural nut butter to skip out on added chemicals and preservatives!

Of course, the spinach and rolled oats add plenty of nutrients as well!

For storing these muffins, just place them in a ziplock freezer bag and stick into the fridge. If you’re looking to store them for longer, place in an airtight container and freeze for up to 4 months!

If you liked this recipe, you’ll want to try these!

In the mood for some more muffin flavors? Try these! The pumpkin & chocolate flavor is a personal favorite! Pumpkin may be a fall staple, but who says you can’t enjoy it all year long? Tag me on Facebook or Instagram if you make these spinach blender muffins!

• Pumpkin Chocolate Chip Muffins
• Healthy Chocolate Peanut Butter Banana Muffins
• Paleo Lemon Blueberry Muffins
• Healthy Zucchini Muffins

Photos by Moriah Sawtelle and recipe by Erin Antoniak.