What better way to get your veggies in than with green, whole grain, gluten free muffins?! You can blend an ENTIRE 6-ounce bag of spinach into this banana blender muffins batter, and you won’t even taste it.
Oat flour keeps these muffins gluten-free, and mashed banana adds natural sweetness and a gooey, creamy texture. Enjoy as a wholesome snack, or as an on-the-go breakfast! A great vegetarian meal prep recipe that’s sure to become a regular part of your week!
When I want a sweet that isn’t necessarily dessert, muffins come to mind. But, I also don’t want to miss out on other important nutrients in my day. So, how to sneak some extra nutrition into these banana blender muffins?
SPINACH. If you’ve ever added spinach to a smoothie, you know that you don’t even taste it! But, it’s an easy way to pack loads of wholesome leafy green nutrients into a recipe.
And, since spinach makes everything green, it adds a fun color twist to these banana blender muffins! Often, I’m not tempted by green food. After all, it’s usually a leaf of some sort…. But a green muffin? That, I can get on board with!
And, I always love when I can get vibrant colors from whole foods into baked goods naturally—no dye needed!
Keep it Basic with your Blender!
Blender muffins are one of my greatest discoveries of all time. Literally, you just blend all of the ingredients, distribute into the muffin tins, and bake! That means less work, less fuss, less that can go wrong, and less dishes! Win-win-win-win.
Personally, I use a high-powered blender to make sure everything integrates well. I mean, you don’t want to have any spinach leaf fragments floating around in the baked muffin… Especially if you’re trying to sneak more greens into a picky eaters’ diet. So, just blend until super smooth, keep it our little secret, and let them enjoy!
Maximizing Sweetness in your Banana Blender Muffins
ALWAYS, in any baking recipe let your bananas turn spotty brown! THIS is when they are primed for baking. And, specifically, for these spinach banana blender muffins.
Those brown spots are a sign that the starches have converted to sugars, making them the perfect fat and sugar replacements in a baked good. So, if you’ve got bananas on the way out, get out your blender! Ultimately, the ripeness of your bananas will determine the sweetness of your batter. And, I recommend adding sweetener to taste.
You can use regular sugar, or any granulated sweetener—calories or not. But, I wouldn’t recommend substituting a liquid sweetener here. Baked goods tend to be sweeter before they’re baked, so remember when tasting your batter for sweetness that it will become LESS sweet once baked.
Keep this in mind and add a tad extra sweetener once your batter tastes good to you. That way, you’ll end up with perfectly sweet spinach banana blender muffins!
1 cup mashed banana (about 3 ripe bananas) 1 bag (6 oz) spinach ½ cup sugar/sweetener of choice 1 egg ⅓ cup butter or coconut oil, melted 1½ cup oat flour ½ tsp salt 1 tsp baking soda 1 tsp baking powder
Allow to cool completely before storing in an airtight container or zip-top bag with as much air removed as possible. Safe to store in pantry/on countertop at room temperature, or store in the fridge for maximum freshness.
Yields 30 mini spinach banana blander muffins.
*Nutrition calculated using grass-fed butter and erythritol for sweetener.