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–+ servings
A batch of beautiful green spinach banana muffins on a cooling rack.
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5 from 8 votes

Spinach Banana Muffins

These vegan spinach banana muffins are soft, naturally sweet, and packed with simple ingredients. The banana adds plenty of flavor while the spinach blends right in, giving the muffins a fun green color. They're easy to make and perfect for breakfast, snacks, or meal prep. Delicious and satifsying!
Prep Time12 minutes
Cook Time26 minutes
Total Time38 minutes
Course: Snack
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 12 muffins
Calories: 102kcal
Author: Michelle Cehn

Ingredients

  • ½ cup old fashioned rolled oats
  • ½ cup all-purpose flour
  • 1 cup spinach tightly packed
  • 1 medium very ripe banana the spottier the better!
  • 1 tablespoon ground flaxseeds
  • ¼ cup natural peanut butter
  • ½ cup soymilk any variety
  • ¼ cup apple sauce
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Optional Additions:

Instructions

  • Pre-heat oven to 350 degrees F and line a muffin pan with 12 standard-size cupcake liners.
  • In a high-powered blender add the rolled oats and flour and blend on high until you have a fine flour-like powder.
  • Add the spinach, banana, ground flaxseeds, peanut butter, soymilk, apple sauce, maple syrup, vanilla extract, cinnamon, and salt. Blend on high until you have a smooth creamy green batter (there shouldn't be any chunks or green spinach flakes).
  • Add the baking powder and baking soda directly to the blender and mix quickly and briefly with a spoon until evenly incorporated. Do not over-mix.
  • Pour the green blender mixture into the flour mixture and stir with a spoon just until combined. Do not over-mix.
  • Using a spoon, add a dollop of batter to each spot in the muffin tin, splitting the dough evenly across all 12. These muffins will be half-sized so they will be perfect for little toddler hands and bellies.
  • Bake in the oven at 350 degrees F for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from oven and allow to cool before enjoying!

Notes

Storing Suggestion - Cooled, homemade muffins can be kept in an airtight container in the fridge for 5 to 7 days.
Freezing Tip - You can freeze these muffins for many months and pop them out into lunch boxes or heat them in the toaster oven for a quick snack.

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 135mg | Fiber: 1g | Sugar: 7g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg