“Green Monster” Banana Spinach Blender Muffins

We love muffins in my house, especially ones that are easy enough to make in a blender and fun enough that kids actually get excited about them. These banana spinach blender muffins are bright green, soft, lightly sweet, and packed with nourishing ingredients like bananas, spinach, chia seeds, almond flour, oat flour, eggs and yogurt.

And yes, there is spinach in them. But before anyone panics, I promise: they do not taste like spinach. The flavour is all sweet banana and vanilla, and the green colour is what gives them their “green monster” name.

As a registered dietitian and mom, I love recipes like this because they make snack time feel easy while still offering staying power. These muffins have fibre from the oat flour (did you know you can make your own oat flour super easily?!), almond flour, chia seeds and bananas, protein from the eggs, yogurt and almond flour, and a little veggie boost from the spinach. They are great for busy mornings, lunchboxes, after-school snacks, sports practices, or anytime your family needs something quick and satisfying.

Why you’ll love these banana spinach muffins

These muffins are one of those grab-and-go recipes that are just so handy to have around. They are made in a blender, naturally sweetened with ripe bananas and a little syrup or honey, and they freeze beautifully for busy weeks.

I also love that they help kids see spinach in a fun, low-pressure way. I do not believe in “sneaking” vegetables into food in a secretive way. As parents, we all know that green vegetables can be a tough sell – most kids go through a picky eating phase (or several) where they won’t even touch vegetables. This is normal, but it’s still important to continue reintroducing them in fun and creative ways. Just like in these muffins!

Instead, I like inviting kids into the process when possible. Let them add the spinach to the blender, press the button, and watch the batter turn bright green. It helps them see that vegetables can show up in all kinds of foods, including foods they already enjoy.

These muffins are also naturally gluten-free when made with certified gluten-free oat flour, and they can be made dairy-free, egg-free or vegan with a few simple swaps.

Do spinach muffins taste like spinach?

Nope! These muffins are green, but they taste like banana and vanilla. The spinach blends right into the batter, so you get the fun colour without a strong veggie flavour.

That said, I still recommend being honest with kids about what is in them. You can say something like, “The spinach is what makes them green, and the bananas make them sweet.” This keeps food neutral and helps build trust, while still making the experience fun!

Tips for the best blender muffins

I know that using a blender to make muffins is not the most traditional way. So here are my best tips for the best outcome!

• Use very ripe bananas for the best flavour and sweetness.
• Blend the wet ingredients until completely smooth so there are no spinach pieces left in the batter.
• Do not use paper liners unless you are okay with some sticking. Silicone baking cups or a well-greased muffin pan work best.
• Let the muffins cool before removing them from the pan. Because they are soft and moist, they need a little time to set.
• If your kids love chocolate chips, stir 1/3 cup into the batter before baking. Chocolate chip superhero muffins? Always a win.

Easy swaps and variations

For a dairy-free version, use plant-based milk and swap the yogurt for a dairy-free yogurt.

For an egg-free version, replace the eggs with an additional 3 tablespoons of chia seeds soaked in 1/3 cup water for a few minutes before starting the recipe. Bake until the muffins are lightly golden on top and brown around the edges, about 20 to 23 minutes.

For a vegan version, use the dairy-free and egg-free swaps, and choose maple syrup instead of honey.

You can also make your own oat flour by blending a scant cup of rolled oats in a blender or food processor until fine. Measure out 1 cup of oat flour for the recipe.

How to store and freeze banana spinach muffins

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. You can thaw them overnight in the fridge, pop one into a lunchbox frozen, or warm one gently in the microwave for a quick breakfast or snack.

What to serve with banana spinach muffins

These muffins can be enjoyed on their own, but if you want to make them part of a more filling breakfast or snack, pair them with yogurt, fruit, milk, a smoothie, cheese, nut or seed butter, or whatever your family enjoys.

They are also great for lunchboxes, especially with fruit, veggies, cheese, hard-boiled eggs, roasted chickpeas, or another protein-rich food your child likes.

“Green Monster” Banana Spinach Blender Muffins

Sarah Remmer, RD

Bright green, soft and naturally sweet, these banana spinach blender muffins are packed with nourishing ingredients like bananas, spinach, chia seeds, almond flour, oat flour, eggs and yogurt. They are perfect for lunchboxes, busy mornings, after-school snacks and grab-and-go family fuel.

4.70 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Additional Time 2 minutes mins

Total Time 37 minutes mins

Course Breakfast

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 2 cups rolled oats or sub with oat flour
• 1/4 cup chia seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup maple syrup
• 1/2 cup milk or milk alternative
• 5 cups spinach
• 1/4 cup butter softened
• 3 ripe bananas
• 2 extra large eggs
• 1 tsp vanilla

Instructions

 

• Preheat oven to 375 F and grease 2 12-cup muffins tins
• Place dry ingredients in a good quality blender and pulse until finely blended
• Transfer to a medium sized bowl
• Place wet ingredients into the blender and blend until smooth. Add dry ingredients back, and on low speed, gently blend until smooth.
• Fill 2 12-cup muffin tins from your blender (2/3 full for each cup)
• Bake for 20-25 minutes, or until baked (if you press on top of muffin, it will bounce back)

Video

We love muffins in my house, especially ones we can make in a blender! These green monster blender muffins are packed with GREEN spinach for added nutrition.

Notes

You may substitute rolled oats for oat flour.

Keyword blender muffins, green monster blender muffins, spinach muffins

Tried this recipe?Let us know how it was!

Sarah Remmer, RD

Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.