Blender Spinach Banana Muffins (Print-Friendly Version)
Wholesome muffins combine banana, spinach, oat flour, and spices for a tender, energizing bite.
# Ingredients:
→ Wet Ingredients
01 -
60 g packed fresh baby spinach (2 packed cups, approx. 3 ounces)
02 -
240 g mashed ripe bananas (approximately 2 large bananas)
03 -
120 ml maple syrup
04 -
120 ml unsweetened milk (oat, almond, or cow’s milk)
05 -
30 ml avocado oil or other neutral oil
06 -
5 ml vanilla extract
07 -
2 large eggs
→ Dry Ingredients
08 -
240 g oat flour
09 -
14 g pumpkin pie spice (1 tablespoon)
10 -
7 g baking soda (1 1/2 teaspoons)
11 -
4 g fine sea salt (3/4 teaspoon)
# Steps:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with paper liners.
02 -
Add spinach, mashed bananas, maple syrup, milk, avocado oil, vanilla extract, and eggs to a blender. Blend until the mixture is completely smooth.
03 -
Add oat flour, pumpkin pie spice, baking soda, and sea salt to the blender. Pulse until just combined, scraping down the sides as needed. Avoid over-mixing.
04 -
Distribute batter evenly among the 12 muffin cups, filling each nearly to the top. Bake for 14–17 minutes or until a toothpick inserted into the centre comes out clean.
05 -
Transfer muffin tin to a wire rack and allow muffins to cool for at least 10 minutes before removing. Cool completely before storing in a sealed container for up to 3 days or freeze for up to 3 months.
# Notes & Tips:
01 -
Make sure to blend the spinach thoroughly to avoid visible leafy pieces in the finished muffins.