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These blender spinach banana muffins are kid-approved, naturally sweetened and gluten-free, and so delicious! | gimmesomeoven.com
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5 from 2 votes

Blender Spinach Banana Muffins

Prep Time13 minutes
Cook Time17 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: dairy free, freezer friendly, gluten free, kid friendly, vegetarian
Servings: 12 muffins
Author: Ali

Equipment

Ingredients

  • 2 packed cups (3 ounces) fresh baby spinach
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup maple syrup
  • 1/2 cup plain milk (oat milk almond milk, cow’s milk, etc)
  • 2 tablespoons avocado oil (or any neutral oil)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (240g) oat flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt

Instructions

  • 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!