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These vibrant spinach banana muffins are easy to make in the blender, they’re naturally-sweetened and gluten-free, and taste so delicious!
Say hello to our boys’ favorite spinach banana muffins — or as Teo proudly calls them, green monster muffins. ♡
This recipe is a fun, “greenified” twist on my go-to healthy banana muffins recipe, which we’ve made at least a million times since having kids. (Truly, it’s the rare baking recipe I have memorized since we make it so often!) I decided to try something fun this St. Patrick’s Day and added in a ton of fresh spinach to surprise the boys with green muffins for breakfast. And sure enough, they were a hit! Also a tiny parenting win getting in some extra greens!
We all love this recipe because it’s super banana-forward, with just the right hint of vanilla and warming spices. It’s naturally sweetened with ripe bananas and maple syrup, made with wholesome oat flour (or you can blend up old-fashioned oats), and the batter comes together effortlessly in the blender — no extra mixing bowls or whisks needed! These banana muffins also freeze beautifully, making them perfect for quick breakfasts or grab-and-go snacks.
So whether you’re making these banana muffins for a festive breakfast, meal prep, or an easy snack, these muffins are as fun as they are nourishing. Everyone in our house loves them!
Blender Banana Muffins Ingredients
Here are a few quick notes about the ingredients you will need to make these spinach banana muffins:
Spinach: A big handful of fresh baby spinach blends seamlessly into the batter, giving the muffins a vibrant green color and an extra boost of nutrients.
Oat flour: Oat flour gives these muffins a tender, springy texture and keeps this recipe gluten-free. If you don’t have oat flour in your pantry, you can also just purée old-fashioned oats in the blender until they reach a powdery consistency.
Ripe bananas: Ripe bananas help to bind the batter together while adding sweet flavor and moisture to the batter. The riper, the better here — bananas provide most of the sweetener for this recipe!
Maple syrup: I like using maple syrup as a natural sweetener in this recipe, as its caramel-like flavor pairs so well with the bananas. That said, you’re more than welcome to substitute in any type of granulated sugar if you prefer.
Plain milk (any kind): Milk adds extra moisture so that the muffins are nice and fluffy. Feel free to use your choice of dairy milk or any plain plant-based milk.
Oil: A splash of oil adds softness and moisture to each bite. I typically use avocado oil, but any neutral-flavored oil will work.
Vanilla extract: A touch of vanilla adds warmth and enhances all of the sweet, cozy spices in these muffins.
Eggs: Protein-rich eggs help to bind the muffin batter together and give them a nice fluffy texture.
Pumpkin pie spice: Yes, even when it’s not “pumpkin season,” this warming spice mix is my favorite shortcut for giving these muffins the most delicious hint of cinnamon, nutmeg and ginger. Feel free to buy a jar or make your own.
Baking soda: Baking soda helps the muffins to rise so that they’re perfectly fluffy.
Sea salt: Last but certainly not least, salt is the essential ingredient that makes all of these delicious flavors pop!
Recipe Variations
Here are a few more ideas to customize these blender banana muffins if you’d like. (I recommend no more than 2/3 cup total add-ins.)
Add chocolate chips: Add up to 1/2 cup semisweet chocolate chips to the batter.
Add nuts: Add up to 1/2 cup chopped nuts (such as walnuts or pecans) to the batter.
Add dried fruit: Add up to 1/2 cup dried fruit (such as cranberries, cherries, raisins, chopped apricots, etc) to the batter.
Add turbinado sugar: Add a sprinkling of coarse turbinado sugar on top of each muffin before baking for a sweet crunch.
Mix by hand: If you’d rather not use a blender, you can also totally whisk this batter together by hand in a large mixing bowl.
More Healthy Muffin Recipes
Looking for more wholesome muffin recipes to try? Here are a few of our favorites:
Prep the oven.Heat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Blend.Combine the spinach, bananas, maple syrup, milk, oil and vanilla in a blender. Pulse until smooth. Add the remaining ingredients and pulse until just combined, pausing to stir the ingredients and scrape the sides of the blender if needed.
Bake.Pour the batter out evenly into the 12 muffin cups (they should be nearly full). Bake for 14-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Serve. Transfer the pan to a wire rack and let the muffins cool for at least 10 minutes. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months. Serve and enjoy!
Super delish! Like a basic banana muffin. And super easy! Love how easy it is to fill the muffin tins when you make the batter in the blender. I added chia seeds and sunflower seeds on top. Will likely put in the batter on my next batch. Have not baked with oat flour before so was a little skeptical, but they are moist and delicious. A tiny bit chewier than gluten flour (which makes sense), but better 100% better than any other gluten free muffin I’ve made recently. Thanks for another great recipe! PS. Using these measurements mine made 18 muffins… bonus!
This was a wonderfully quick breakfast recipe. I used chard from the garden and sprinkled roasted pecans on top and baked in 6 large muffin tins. The muffins were light & fluffy and delicious. Thank you for such a quick easy & tasty recipe
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
Hello, could I sub half whole wheat flour and half all purpose for the oat flour? These look so healthy! Thank you!
Super delish! Like a basic banana muffin. And super easy! Love how easy it is to fill the muffin tins when you make the batter in the blender. I added chia seeds and sunflower seeds on top. Will likely put in the batter on my next batch. Have not baked with oat flour before so was a little skeptical, but they are moist and delicious. A tiny bit chewier than gluten flour (which makes sense), but better 100% better than any other gluten free muffin I’ve made recently. Thanks for another great recipe! PS. Using these measurements mine made 18 muffins… bonus!
This was a wonderfully quick breakfast recipe. I used chard from the garden and sprinkled roasted pecans on top and baked in 6 large muffin tins. The muffins were light & fluffy and delicious. Thank you for such a quick easy & tasty recipe