Blender Spinach Banana Muffins

These blender spinach banana muffins make mornings so much easier. You get the goodness of greens and the sweet comfort of banana all in one fluffy, kid-approved treat. Quick to make and perfect for busy days, these muffins sneak in vegetables without sacrificing flavor.

I used to hide spinach in everything for my toddler but these green muffins are her favorite snack. The first time she bit into one she called them “power cupcakes” and now they are always in my freezer.

Ingredients

• Fresh baby spinach: packs these muffins with nutrients and a vibrant color choose crisp bright leaves for best results
• Mashed ripe bananas: provide natural sweetness and moisture pick bananas with lots of brown spots for extra flavor and easier blending
• Maple syrup: is a wholesome liquid sweetener that blends smoothly taste and aroma matter so go pure if possible
• Plain milk: brings tenderness and keeps weight light use any milk you enjoy from oat or almond to classic dairy
• Avocado oil: gives a neutral base and extra moistness but feel free to swap in other mild oils if preferred check for freshness before using
• Vanilla extract: deepens the aroma real vanilla makes a subtle difference in baked goods
• Large eggs: bind everything into a soft muffin choose fresh eggs with bright yellow yolks when possible
• Oat flour: brings gluten-free nourishment and gentle flavor make sure it is finely ground for best texture or grind your own from rolled oats
• Pumpkin pie spice: adds warm cozy notes check your spice for freshness and fragrant aroma
• Baking soda: acts as the primary leavening giving lots of lift opt for a smooth powder and store it airtight
• Fine sea salt: rounds out the flavors and balances the sweetness look for evenly textured salt for accurate measuring

Step-by-Step Instructions

Prep the Oven

Set your oven to 375 degrees Fahrenheit and line a twelve-cup muffin tin with paper liners This prevents sticking and makes cleanup easier

Blend the Ingredients

In your blender add the spinach mashed bananas maple syrup milk oil and vanilla Pulse on medium until the mixture looks smooth and bright green Pause to scrape down the blender as needed so everything is even

Finish the Batter

To the blender add oat flour pumpkin pie spice baking soda sea salt and eggs Pulse just until you see the dry bits disappear Avoid overmixing since that keeps the muffins tender

Fill the Muffin Cups

Pour the thick green batter evenly into the lined muffin cups filling them nearly full for a tall domed muffin Use a flexible spatula to get every last bit out of the blender

Bake the Muffins

Place the tin in the middle rack of your hot oven Bake for fourteen to seventeen minutes or until a toothpick poked in the center of a muffin comes out with no wet batter A little moisture is fine as they finish cooking from residual heat

Cool and Enjoy

Let the muffins rest in the tin on a wire rack for ten minutes before removing This helps them firm up Enjoy warm or let cool to room temp Store any leftovers in a sealed container for up to three days or freeze up to three months

Pin

I am always amazed how much spinach you can blend into these muffins without anyone noticing Once my husband asked what made them green and guessed pistachio He was shocked to hear it was spinach Since then even he reaches for one as a preworkout snack

How to Store

For ultimate freshness store cooled muffins in a sealed tin or zip bag at room temperature for up to three days If you want to make a double batch freeze extra muffins individually and reheat them in the microwave or toaster oven They come out just as moist and tasty even after weeks in the freezer

Smart Ingredient Swaps

No oat flour Use the same measure of whole rolled oats and blitz in the blender before starting the main recipe You can also swap in whole wheat flour for a heartier muffin Try honey instead of maple syrup swap avocado oil for melted coconut oil or use a splash of orange juice for a citrus note

Serving Suggestions

These muffins are wonderful all on their own but even better warmed and slathered in butter or nut butter Try topping with yogurt and berries for breakfast or slicing in half and filling with cream cheese for a lunchbox surprise Kids enjoy decorating with mini chocolate chips or shredded coconut for a fun twist

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A Muffin With a Story

Green muffins have a long tradition as playful recipes in family homes These started as a way to use up wilting spinach and leftover bananas from the fruit bowl Even my grandmother made something similar though she stirred by hand instead of using a blender That hint of spice and cheerful green hue always reminds me of carefree after school snacks

Frequently Asked Questions About the Recipe

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before blending to avoid excess moisture.

→ Is there a substitute for oat flour?

Rolled oats blended into flour or whole wheat flour can be used as alternatives for oat flour.

→ What type of milk works best?

Any unsweetened milk such as oat, almond, or dairy milk works well in this muffin mixture.

→ How can I store these muffins?

Allow the muffins to cool, then store them in a sealed container at room temperature for up to three days or freeze.

→ Can I make these muffins vegan?

Try using flax eggs in place of regular eggs and a plant-based milk for a vegan-friendly version.