Spinach Banana Muffins (Healthy, Kid-Friendly Recipe!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Kid-friendly spinach banana muffins are a hearty and healthy snack! Mashed banana and honey sweeten a whole-grain muffin packed with sneaky spinach. Make a quick and easy swap to make these muffins gluten-free or vegan!
Spinach blender muffins are one of my favorite places to hide healthy ingredients! Who doesn’t love a good muffin? Spinach hides effortlessly in these kid-friendly muffins. It reminds me of a green smoothie in a muffin! I’ve heard them referred to as green monster muffins or hulk muffins due to their vibrant green color.
I use a food processor to blend up the batter, but a high-speed blender works great too! You can make a double batch if you like to meal plan. They’re perfect for quick breakfasts, school lunches, or afternoon snacks! Slather on some peanut butter (or almond butter) for plant-based protein.
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Spinach is loaded with antioxidants, nutrients, and fiber. It’s high in immune-boosting vitamins like A, C, and K. Whenever I get my kids to eat spinach, I consider it a major win. My kids devour these dairy-free banana muffins like their sweet treats! I like to serve them for breakfast then freeze any leftovers.
👩🍳 Why This Recipe Works
- These healthy muffins have no refined sugar!
- Great snack for the whole family.
- This spinach muffins recipe tastes like banana bread.
- They have a moist yet fluffy texture!
- A perfect way to use up extra bananas
- Takes only 25 minutes
- Easy to make too!
- Toddler spinach muffins are great for littles!
These eggless spinach muffins require only simple ingredients. You should be able to find them all at your local grocery store! For ingredients details and nutritional information, see the recipe card at the bottom of this post.
Bananas: Ripe bananas sweeten and moisten the muffin batter. The starches in a banana convert to sugar as it ripens. This is why it’s so important to use ripe bananas, for their natural sweetness! Green ones are bland and chalky.
Vanilla Extract: Vanilla adds a bit of oomph! It accentuates the sweetness and nuttiness of the muffin.
Baby Spinach Leaves: Fresh baby spinach is packed with nutrients. Their soft leaves blend up into a smooth batter that tastes delicious!
Ground Flax Seeds: Ground flax seeds work similar to an egg once combined with a liquid. A flax egg adds stability and structure to these green muffins and healthy fats too!
Almond Milk: Any plant milk or dairy milk will work here. Soy, almond, or whole milk are all great options depending on your needs.
Honey: Maple syrup or brown sugar work great too for satisfying your sweet tooth!
Coconut Oil: Coconut oil keeps the muffins tender yet moist! Vegetable, olive oil and canola oil also work.
Whole Wheat Flour: Whole wheat flour has a nutty taste and it’s less processed than all-purpose flour. For a less intense wheat flavor, use white whole wheat flour.
Oat Flour: Made with whole grains, oat flour is perfect for baking. It tastes delicious in cakes, muffins, and cookies! If you can’t find it in the grocery store, you can make your own. Pulse rolled oats (not quick oats) in a food processor until it reaches a fine powder.
Baking Powder & Baking Soda: Leaveners help the muffins rise in the oven.
Cinnamon & Salt: I love the warmth of cinnamon! If you don’t, simply leave it out. A small amount of salt accentuates the sweetness in this healthy recipe!
There are so many different ways to customize this easy recipe! Try one of these delicious variations.
- Vegan Spinach Banana Muffins: Replace the honey for maple syrup!
- Vegan Banana Chocolate Chip Muffins: Follow the directions for vegan spinach muffins, but add 1/4 to 3/4 cup of chocolate chips, depending on how “dessert like” you want to make this recipe.
- Blueberry Spinach Muffins: Add 1 cup of fresh blueberries to the batter. I don’t recommend frozen blueberries because they will release water and weigh down the muffins.
- Spinach Chocolate Muffins: Replace 1/3 of the oat flour with dark cocoa powder. Add 3/4 cup of chocolate chips to the batter.
- Make It Even Healthier: Use only 1/4 cup of honey or maple syrup to make these low sugar muffins!
- Almond Flour Spinach Muffins: Replace 1/4 cup of whole wheat flour with almond flour. Any more than this and the ratio of wet to dry will be off.
- Spinach Protein Muffins: Add 1 scoop of vanilla protein powder to the batter!
- Gluten-Free Spinach Muffins: Replace the whole wheat flour with all-purpose gluten-free flour. You could use gluten-free oat flour too! For the best gluten-free banana muffins, I recommend Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour for its gluten-like taste and texture.
This hulk muffins recipe comes together in a snap! Follow these simple directions for stress-free baking.
Preheat Oven: Preheat the oven to 330 degrees F / 170 C. Line a muffin tray with muffin cups. A greased muffin tin also works!
Process Ingredients: Combine bananas, vanilla, fresh spinach, ground flax seeds, almond milk, honey, and coconut oil in a food processor. Pulse until smooth then set aside.
Whisk Dry Ingredients: Whisk together the remaining ingredients in a separate bowl.
Combine Wet & Dry: Pour the liquid ingredients into the dry ingredients and stir until it forms a smooth batter.
Scoop & Bake: Scoop the batter into the muffin liners and bake for 15 to 20 minutes or until a skewer comes out clean.
Let Cool: Let the muffins cool for a few minutes before transferring them to a cooling rack.
❓ Recipe FAQs
Yes! These eggless spinach muffins are much healthier than traditional muffins! They’re made with wholesome ingredients like whole wheat flour, oat flour, and spinach. They’re naturally sweetened with honey and bananas, and they’re only 185 calories each!
Yes you can! Place the room temperature muffins into a freezer-safe and sealed container. Freeze for up to 2 months. To reheat, microwave the blender muffins in 15-second intervals until warm.
Let the muffins come to room temperature then place them into an airtight container. Since these muffins have a lot of moisture in them, it’s best to keep them refrigerated. Refrigerate for up to 1 week for best results.
Yes! My kids love the bright green color and banana flavor. They are great for babies and toddlers too. It’s a great way to feed them extra nutrients and sneak in some more veggies!
💭 Expert Tips
- These make delicious mini muffins! Use a mini muffin tin and check them at 10 minutes. Bake until a toothpick comes out clean.
- Let these spinach banana muffins cool for a couple minutes before transferring to a wire rack. This will prevent them from falling apart.
- If you dislike spinach, feel free to leave it out or just use less spinach.
- For less mess, use a portion scoop for dividing the batter among the holes.
- Feel free to add toppings or mix-ins! Coarse sugar or a quick streusel makes a delicious topping. Walnuts, pecans, chocolate chips, dried cranberries, or blueberries are delicious mix-ins!
🧁 More Healthy Muffin Recipes!
- Healthy Orange Cranberry Muffins (Gluten-Free, Vegan)
- Peanut Butter Muffins Recipe (With Chocolate Chips!)
- Vegan Zucchini Muffins
- Chocolate Chip Banana Muffins Recipe
- Matcha Muffins
📋 Recipe Card
Spinach Banana Muffins
- Preheat the oven to 330 degrees F / 170 C. Line a 12 hole muffin tray with muffin liners.
- Add all ingredients from the ripe bananas through to melted coconut oil into a food processor and blitz until smooth. Set aside.
- Whisk together all remaining dry ingredients in a separate mixing bowl.
- Pour the spinach mixture into the dry ingredients and stir until it forms a smooth batter.
- Divide batter amongst the muffin liners and bake for 15-20 minutes or until an inserted skewer comes out clean.
- Remove and allow to cool on a rack.
- To make this recipe gluten free, substitute the whole wheat flour with gluten free flour.
- Almond milk can be substituted with soy, low fat or whole fat milk depending on your needs.
- To make this vegan friendly substitute the honey for maple syrup.
- Store muffins in a cool dry place or freeze for up to 2 months.
- Add ½ cup of chocolate chips to the batter as an additional flavor option.