These spinach banana muffins are a kid-friendly healthy blender muffin, lightly sweetened and full of fruits and veggies. They’re great for meal prep, busy weekday mornings, and are quite freezer-friendly!
Why These Muffins Are So Good
- They’re good for you and they taste very good!
- They’re chock full of nourishing foods like bananas, spinach, whole grain oats, flax seeds, and greek yogurt.
- They’re quick to make. Everything goes into a blender, then you stir in any mix-ins, pour into muffin cups, and bake.
- They make a grab-and-go after school snack or healthy breakfast component.
What You Need to Make This Recipe
For ingredients, you need:
- Oats (old-fashioned – be sure to get certified gluten-free if you need to consume a gluten-free diet)
- Flax seed
- Greek yogurt (nonfat, plain)
- Light brown sugar
- Baking powder
- Baking soda
- Pinch of salt
- Optional mix-ins (like mini chocolate chips, slivered almonds, blueberries, raisins, etc.)
For equipment, you need:
- A blender. I have and recommend both a Vitamix (mine was bought refurbished in 2009 and is still going strong) and a KitchenAid K400 they kindly sent me to try out, and I love it as well (it’s frequently the blender out on my counter!).
- A long, thin spatula to help remove batter from the bottom of the blender.
- Measuring cups and spoons.
- A muffin tin.
- A scoop (not required, you can totally use a spoon, but if you have a large scoop, it makes uniformly filling muffin tins so easy and a lot cleaner!)
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How to Make Blender Spinach Banana Muffins
- Preheat oven to 375°F. Prepare a muffin pan by lightly spraying each muffin tin with nonstick spray, or lightly brush with a neutral oil of choice.
- Add ingredients in order they are written to a blender (start with wet ingredients on the bottom).
- Blend, starting on low speed and increasing to high, for one minute, or until there is a smooth batter. If adding any optional mix-ins, like fruit, nuts, or chocolate chips, stir those in now.
- Pour or scoop batter into prepared muffin pan.
- Bake for 20-22 minutes, or until an inserted toothpick comes out clean.
Extra Tips to Best Make These Green Muffins
- If you’re using a muffin tin parchment liner, lightly spray the inside of the parchment liner with nonstick spray. These muffins are lower in fat compared to many typical muffin recipes, which can sometimes make them stick to parchment linings a bit.
- If adding mix-ins, be sure to stir them in – do not use the blender. Using the blender can pulverize the mix-ins too much, which can also affect the finished muffin.
- Use fresh spinach (not frozen).
How to Freeze Muffins
Allow muffins to cool completely, then place them on a baking sheet and put them in the freezer to flash freeze for an hour. They won’t be fully frozen at this point, but the outsides will be frozen enough that they won’t stick to each other in a container or bag.
Transfer the muffins to a freezer-safe storage container or bag, and return to the freezer. They can be frozen up to 3-4 months.
Are these muffins healthy?
I absolutely consider these spinach muffins as something that would fit in a balanced diet! They’re much lighter than traditional muffins, at 122 calories, and also boast 5 grams of protein and 3 grams of fiber. Naturally gluten-free and containing fruits and vegetables, they make a great kid-friendly snack or part of a breakfast (pair with a protein smoothie or a veggie scramble).
Know, too, that “healthy” is subjective. The foods that help one maintain their health may or may not work for you – and that’s okay! Honor the body you have. As a registered dietitian nutritionist, I suggest eating a variety of nourishing foods that help you feel good and achieve or maintain your health, balanced with the foods you love. Remember – an election isn’t won with every vote, but the majority. Your health is the same way – the overall dietary pattern is what matters most.
Try These Other Healthy Muffins
- Healthy Pumpkin Muffins
- Oatmeal Banana Muffins
- Double Chocolate Banana Muffins
- Savory Spinach Feta Muffins
Spinach Banana Muffins
These spinach banana muffins are a kid-friendly healthy blender muffin, lightly sweetened and full of fruits and veggies! Freezer-friendly for meal prep!
- 2 large eggs
- 2 very ripe large bananas
- ½ cup nonfat, plain greek yogurt
- ¼ cup light brown sugar
- 2 cups spinach
- 2 cups old-fashioned oats
- ¼ cup ground flax seed
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup optional mix-ins (i.e. chocolate chips, chopped nuts, fresh berries, dried fruit)
Preheat oven to 375°F. Prepare a muffin pan by lightly spraying each muffin tin with nonstick spray, or lightly brush with a neutral oil of choice.
Add ingredients in order they are written to a blender (start with wet ingredients on the bottom).
Blend, starting on low speed and increasing to high, for one minute, or until there is a smooth batter. If adding any optional mix-ins, like fruit, nuts, or chocolate chips, stir those in now.
Pour or scoop batter into prepared muffin pan.
Bake for 20-22 minutes, or until an inserted toothpick comes out clean.
Let cool a few minutes before removing from pan.
To freeze, let cool completely, then flash freeze on a baking sheet for an hour. Transfer to a freezer-safe storage container or bag to be frozen up to 3-4 months.
Nutrition information is calculated without optional mix-ins.