When it comes to these Spinach Banana Blender Muffins, it’s easy to load your morning meal with plant power. 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!
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!
- Spinach: First up: the greens! Use 4 oz of fresh spinach. Be sure to wash it well!
- Bananas: Next, you will need 2 medium bananas. I recommend using fresh (vs. frozen).
- Egg: 1 egg will help bind the ingredients together.
- 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 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! 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 tin, 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 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.
Next, almond milk was used in place of regular milk to sneak in some extra plant power.
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!
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?
- Pumpkin Chocolate Chip Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Paleo Lemon Blueberry Muffins
- Healthy Zucchini Muffins
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- Preheat oven to 350F and line muffin tin with muffin liners. Spray muffin liners with nonstick spray.
- In a high powdered blender, blend spinach, bananas, egg, maple syrup, almond milk, almond butter, and vanilla until totally smooth.
- Add rolled oats, cinnamon, baking powder, baking soda, and salt.
- Blend until smooth and most of the oats are blended.
- Divide batter evenly among 12 muffin tins.
- Bake for 19-21 minutes or until toothpick inserted comes out clean. Let cool on rack.
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