Sweet and Healthy Spinach Banana Muffin Recipe

Name: Spinach Banana Muffin Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 ¼ cups Old-Fashioned Oats or Oat Flour (You can use any flour of your choice.); 2 tsp Baking Powder; ½ tsp Baking Soda; ½ tsp Salt; 1 tsp Ground Cinnamon; ½ cup Coconut Sugar (or your preferred sweetener); ½ cup Almond Milk (You can use normal or any non-dairy milk.); 2 cups Spinach Leaves; ¼ cup Coconut Oil (You can use normal or vegan butter or ghee. ); 2 Large Bananas (Extra-Ripe); 2 Eggs; 1 tsp Vanilla

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Indulge in a nutritious and delicious treat with my Spinach Banana Muffins.

These sweet spinach muffins with bananas are the perfect blend of moist banana muffins with nutrient-packed spinach and heart-healthy oats. A delicious sugar-free baking idea that’s healthy enough for a breakfast picnic.

Green spinach and banana muffins on a wooden plate.

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Reasons to Love these muffins
Ingredient Notes
Variations
Recipe FAQs
Expert Tips
Related Recipes
Spinach Banana Muffin Recipe

Reasons to Love these muffins

Quick and Easy to Make– Ready in under 35 minutes, these muffins are easy to whip up, even at the last minute.
Make a great breakfast or brunch snack – Like our low-carb pumpkin muffins, they are easy to make and perfect for breakfast on the go or a healthy snack, but their portability also makes them an excellent choice for a healthy picnic dessert. We love them for our brunch picnic menus.
A healthier twist on regular banana muffins– These sweet yet healthy muffins have a delightful, vibrant green color from the spinach, adding a fun and nutrient-rich twist to your regular banana muffins.
Kids love them – They’re also kid-approved, which makes them the perfect picnic food for kids. They’re also an easy recipe to get kids involved in making them.
Freezer-friendly: Muffins freeze really well, so they’re a great snack to make in advance and have some on hand in the freezer.

Green spinach and banana muffins on a plate.

Ingredient Notes

Ingredients laid out with labels for banana and spinach muffins.

Oat Flour- If you don’t have oat flour, blend 2 cups of old-fashioned oats in a blender until the oats achieve a flour texture. You can substitute for any flour of your choice. However, this may change the texture and flavor slightly.
Coconut Sugar- You can substitute coconut sugar for the sweetener of your choice. Brown sugar is a good natural replacement, but you can also use sweeteners such as honey, agave, Demerara or Turbinado Sugar, maple sugar, or syrup. You can find some great tips on coconut sugar alternatives here.
Coconut Oil- You can substitute coconut oil for vegan butter, ghee, regular or almond butter.
Almond Milk- You can use normal milk or any plant-based milk alternative.
Bananas- If possible, use over-ripe (the brown, spotty ones) bananas to get maximum flavor and sweetness.

See my recipe card below for a complete list of the ingredients with measurements.

Variations

For a pop of chocolate– add chocolate chips to the batter before baking
Add more natural sweetness- add dried fruits, such as sultanas or raisins, before baking.
Extra texture and nuttiness– add mixed nuts or the nut of your choice to the batter. Ensure they are unsalted.
Top with frosting- for a more decadent muffin, top with a cream cheese frosting after the muffins have cooled, like in my Carrot Cupcake recipe.

How to Make

Step 1: Preheat oven and prepare the oat flour

Preheat oven to 375º F /190º C and grease or line a muffin tin.

To make oat flour, put 2 cups of old-fashioned oats in your blender until the oats achieve the flour texture. Skip this step if you already have oat flour.

Dry ingredients for spinach banana muffins in a bowl - step 1.

Step 2: Add the oat flour and the rest of the dry ingredients in a mixing bowl – ground flaxseed, baking powder, baking soda, salt, cinnamon, and sugar.

Whisking the dry ingedients together- step 2

Step 3: Mix until well combined.

Spinach in a glass blender with ripe bananas on the table - step 3

Step 4: Add almond milk to the blender, followed by 2 cups of spinach. Blend until completely smooth.

Blended spinach in a glass belnder for spinach muffins.

Step 5: Add bananas and coconut oil and blend until the mixture is smooth. Then add vanilla and eggs and blend until well combined.

Mixing the green blended spinach into the dry ingredients for spinach banana muffins - step 4

Step 6: Pour the blended mixture into the bowl with dry ingredients.

A bowl of green spinach and banana muffin batter with a whisk in the bowl.

Step 7: Mix well until everything is combined.

A muffin tin filled green banana spinach muffin batter.

Step 8: Fill each well in your muffin tin with ¼ cup of batter.

Green spinach and banana muffins on a plate with some cooling on a rack.

Step 9: Bake for 20-25 minutes. Or until a toothpick comes out clean and the top springs back when touched. Let the muffins cool for 10 minutes before serving.

Recipe FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If using frozen spinach, ensure it’s thoroughly defrosted and drained before adding to the blender.

How long can these muffins be stored?

These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They also freeze well.

Expert Tips

Ensure you let the muffins cool in the tray for a few minutes before moving them to a wire rack to prevent them from breaking apart.
You can use paper cupcake liners in the muffin tin to prevent sticking.
If you want to make mini muffins for toddlers, use a mini muffin tray and check them with a toothpick at around 10 minutes.
Use a portion scoop for an easier way to distribute the batter into each muffin well.
Pair these muffins with yogurt and fresh fruit for a delicious breakfast or brunch dish.