What the heck is this?
These Blender Spinach Banana Muffins are what happens when you throw a bunch of good-for-you ingredients in a blender, hit go, and somehow end up with fluffy, slightly sweet muffins that taste way better than “healthy” should. They’re naturally sweetened with banana and honey (no refined sugar here), sneak in a whole bunch of spinach (hello, iron and vitamins), and they’re so easy your toddler could probably make them. Plus, they’re freezer-friendly, portable, and picky-eater approved. Whether you’re rushing out the door or just want to feel smug about your breakfast choice, these muffins have your back.
Why You’ll Love This Recipe
– One-bowl cleanup, because it’s literally all made in your blender
– Naturally sweetened — no white sugar in sight
– Veggie-packed, but you’d never know
– Kid-tested, adult-approved
– Perfect for meal prep or snacking on the go
– Soft, moist, and not too sweet
The Good Stuff You’ll Need
– 2 ripe bananas
– 2 cups fresh spinach (packed)
– 2 large eggs
– 1/3 cup honey or pure maple syrup
– 1/2 cup plain Greek yogurt (or unsweetened applesauce)
– 1/4 cup neutral oil (like avocado or canola)
– 1 tsp vanilla extract
– 1 1/2 cups rolled oats
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
– Optional: 1/4 cup mini chocolate chips or chopped walnuts
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with oil spray.
Step 2: Blend It All
In your blender, layer the ingredients in this order: bananas, spinach, eggs, honey, yogurt, oil, and vanilla. Blend until smooth and the spinach is fully incorporated. Then add oats, baking soda, cinnamon, and salt. Blend again until you have a smooth green batter. Stir in any add-ins by hand if using.
Step 3: Pour and Bake
Pour the batter into your prepared muffin cups, filling about 3/4 full. Top with a few extra chocolate chips if you’re feeling fancy.
Step 4: Bake and Cool
Bake for 18–22 minutes, or until a toothpick comes out clean from the center. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).
Serving Suggestions
These are great warm with a pat of nut butter or alongside a smoothie for a quick breakfast. They also make a great lunchbox snack or after-school nibble. Want to make them more dessert-y? A little cream cheese spread doesn’t hurt.
Switch It Up
– Make them dairy-free with a plant-based yogurt
– Use flax eggs to make it vegan
– Swap spinach for kale (just remove the stems first)
– Add in blueberries, raisins, or grated carrot for extra texture
– Sprinkle the tops with oats or turbinado sugar before baking for a bakery-style vibe
Make-Ahead Tips
These freeze like a dream! Let them cool completely, then stash in an airtight container or freezer bag. Reheat in the microwave for 20–30 seconds or pop in the toaster oven.
Questions People Actually Ask
Q: Can I use frozen spinach?
A: You can, but thaw and squeeze out as much water as possible or it’ll mess with your batter.
Q: Can I make them without a blender?
A: Yes! Use oat flour instead of rolled oats and mix by hand. Just make sure to finely chop the spinach first.
Q: How long do they last?
A: About 3 days at room temp, 5–6 in the fridge, or 2 months in the freezer.
Q: Are they sweet enough for kids?
A: Totally. They’re mildly sweet and super soft — kiddo tested and approved!
Blender Spinach Banana Muffins: Your Sneaky Green Breakfast Hero
- Total Time: 25 minutes
- Yield: 12 muffins
Description
These Blender Spinach Banana Muffins are what happens when you throw a bunch of good-for-you ingredients in a blender, hit go, and somehow end up with fluffy, slightly sweet muffins that taste way better than “healthy” should. They’re naturally sweetened with banana and honey (no refined sugar here), sneak in a whole bunch of spinach (hello, iron and vitamins), and they’re so easy your toddler could probably make them. Plus, they’re freezer-friendly, portable, and picky-eater approved. Whether you’re rushing out the door or just want to feel smug about your breakfast choice, these muffins have your back.
Ingredients
– 2 ripe bananas
– 2 cups fresh spinach (packed)
– 2 large eggs
– 1/3 cup honey or pure maple syrup
– 1/2 cup plain Greek yogurt (or unsweetened applesauce)
– 1/4 cup neutral oil (like avocado or canola)
– 1 tsp vanilla extract
– 1 1/2 cups rolled oats
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
– Optional: 1/4 cup mini chocolate chips or chopped walnuts
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with oil spray.
Step 2: Blend It All
In your blender, layer the ingredients in this order: bananas, spinach, eggs, honey, yogurt, oil, and vanilla. Blend until smooth and the spinach is fully incorporated. Then add oats, baking soda, cinnamon, and salt. Blend again until you have a smooth green batter. Stir in any add-ins by hand if using.
Step 3: Pour and Bake
Pour the batter into your prepared muffin cups, filling about 3/4 full. Top with a few extra chocolate chips if you’re feeling fancy.
Step 4: Bake and Cool
Bake for 18–22 minutes, or until a toothpick comes out clean from the center. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).
Notes
These are great warm with a pat of nut butter or alongside a smoothie for a quick breakfast. They also make a great lunchbox snack or after-school nibble. Want to make them more dessert-y? A little cream cheese spread doesn’t hurt.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~140 per serving
- Fat: ~5g
- Carbohydrates: ~20g
- Protein: ~3g