Blender Spinach Banana Muffins recipe gluten-free dairy-free (2024)

These blender banana spinach muffins are an easy, healthy, freezer-friendly breakfast recipe full of fruit and veggies! They are gluten-free, dairy-free and have no refined sugar!

You all know I have a thing for hiding vegetables in baked goods. Usually, my veggie of choice is zucchini, buttoday I’m mixing things up a bit! This recipe for Spinach Banana Muffins ishealthy, delicious and easy!

My kids love them because they’re green! We even call them “Hulk muffins,” which my son thinks is the coolest things ever.Because what kid wouldn’t want to eat a muffin named after a super cool super hero?

I love making these for my family because they’re a breakfast I feel great about serving them! These Spinach Banana Muffins are gluten-free, refined-sugar free, dairy-free and vegan-friendly! Theytaste like a green smoothie but in muffin form!

How to make Spinach Muffins

The best way to make these Spinach Banana Muffinsis to use a high-powered blender, like theVitamix! Using aVitamixto thoroughly blend the ingredients in these Spinach Banana Muffins results in a final product that has zerotraces of spinach, well except for the awesomegreen color!

1. Blend dry ingredients then set aside.To make these muffins…start by putting the oats into your clean, dryVitamixand turn them into oat flour!Add the rest of the ingredients, blend and set aside.
2. Blend wet ingredients.When blending anything in theVitamix, always add the liquid first! In this recipe, start by adding the liquid ingredients, banana and spinach and blend until smooth before adding the dry mixture!

Serve

Serve warm with a slather of homemade peanut butter or cinnamon honey butter.

Store/freeze

Store these spinach banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Spinach muffins: Ingredients & substitutions

These are extremely forgiving muffins and there are many acceptable substitutions (although I always recommend making the recipe exactly as written to achieve thebest results)! Even at high altitude (I bake at 5,000 ft. above sea level) they rise beautifully and have a wonderful texture! Some notes about substitutions:

• Ground Flaxseed: You maysubstitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed.
• Coconut Sugar: Use any granulated sugar you’d like.
• Almond milk:non-dairy and regular dairy milk both work well.
• CoconutOil:You may substitute vegan butter (like Earth Balance), regular butter, or ghee.
• Eggs:For vegan version substitute the 2 eggs with 2 TBS ground chia seeds or ground flaxseed and 5 TBS water.

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Parenting tangent:

I used to stress about feeding my kids veggies. I so desperately wanted them to beg me for giant plates of stir-fry and get excited over skewers full of colorful grilled vegetables. This is why my husband is so wonderful (well, one of the many reasons). He helps me see reality…that even though our kids don’t go gagaover a bowl full of roasted Brussels sprouts, the hard work has paid off and they really are great eaters.

They justknow that lunch and dinner always include one fruit and one veggie. I ask them “what veggie do you want” (as opposed to, “do you want a vegetable?”) and they get to choose. It’s usually carrots or cucumbers (andalwaysraw), but I am perfectly fine with that.

My goal is to teach my kids at a young age that healthy eating is important. I think they get the drift, and sometimes they even ask for a snack of carrots and hummus just because that’s what they’re craving! And every day while I cook dinner I put out a plate of raw veggies taht almost always gets devoured!

These Spinach Banana Muffins are another healthy-eating staple in my house. Sometimes I get crazy and add chocolate chips (or cinnamon chips)! Serve themslathered with a healthy amount of almond butter and you have yourself the perfect breakfast!

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