Welcome to your new favorite way to eat veggies. When I made these blender chocolate spinach banana muffins a few months ago you guys went crazy for them, so I knew I had to make a classic, banana spinach muffin recipe that’s great for kids and the perfect breakfast or snack.
These kid-friendly spinach banana muffins are gluten free, freezer-friendly and have the perfect amount of sweetness. Feel free to skip your salad for lunch and enjoy one of these babies instead (I won’t tell).
Banana spinach muffin ingredients
These easy, toddler-friendly banana spinach muffins are naturally sweetened and packed with protein & healthy fats. Plus, they’re gluten free and dairy free! Here’s what you’ll need to make them:
- Eggs: you’ll need two eggs in this muffin recipe. I haven’t tested them with an egg alternative, but let me know if you do!
- Bananas: be sure to use super ripe bananas (with lots of brown spots) for natural sweetness.
- Sweetener: you’ll also need just a bit of pure maple syrup for a little more sweetness, plus some cinnamon and vanilla extract for flavor.
- Milk: feel free to use any milk you’d like. I prefer almond milk.
- Spinach: we’re packing these muffins with three whole cups of spinach for a boost of veggies and vitamins!
- Flours: these muffins bake up nice and fluffy thanks to almond flour and oat flour.
- Flaxseed meal: for an added boost of healthy fats and nutrition.
- Baking staples: don’t forget the baking powder, baking soda and a little salt.
The magic of spinach in muffins
It may sound strange, but adding spinach to these banana muffins is the perfect way to eat your veggies and pack in extra vitamins — especially for kids! They won’t taste the spinach at all, and it’s just like adding veggies to delicious smoothies.
Can I use a different flour?
Unfortunately, no, I would not recommend substituting the almond and oat flour for a different flour. Keep these banana spinach muffins gluten free by using a gluten free oat flour.
Make your own oat flour for muffins
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Make sure to measure out the oat flour after blending. Get all of our tips & tricks for easily making oat flour here!
Our fav nutritional booster
I love adding a couple tablespoons of hemp hearts, too, for some bonus healthy fats!
How to make kid-friendly banana spinach muffins
- Prep your muffin tin. You’ll only be making 10 muffins, so line a muffin tin with 10 liners and spray the insides with cooking spray.
- Blend the wet ingredients. Add all of the wet ingredients to a high powered blender and blend until completely smooth.
- Whisk the dry ingredients. In a large bowl, whisk together all of the dry ingredients.
- Mix the batter. You’ll then pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until combined. This is where you’ll stir in those hemp hearts!
- Divide & bake. Evenly distribute the batter into the muffin tin, bake and enjoy!
Can I blend everything in my blender?
After a lot of testing, I’ve found that the toddler-friendly spinach banana muffins have a better consistency when you mix the blended wet ingredients with the whisked dry ingredients in a bowl, rather than blending everything together. If you’re in a bind and want to blend them all together, they will still work out.
Tips for perfect spinach banana muffins
- Pack your almond flour. Make sure you pack it just like you would with brown sugar. Do not pack the oat flour.
- Use super ripe bananas. This is what will give the muffins the perfect amount of sweetness. Be sure there are tons of brown spots!
- Use baking soda & powder. Don’t forget to use both baking soda and baking powder so that the muffins rise properly.
Storing & freezing tips
- To store: place these gluten free banana spinach muffins on the counter in an airtight container for a day, then transfer to the fridge.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Our go-to baking tools
More muffin recipes you’ll love
- Oh So Fluffy Vegan Banana Oatmeal Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Healthy Gluten Free Banana Muffins (dairy free!)
- Healthy Double Chocolate Zucchini Muffins
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Get all of our delicious muffin recipes here!
I hope you love these blender banana spinach muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Blender Banana Spinach Muffins
Nutritious banana spinach muffins made right in your blender! These easy banana spinach muffins are gluten free thanks to almond flour and oat flour and are naturally sweetened with a touch of pure maple syrup. They're packed with sneaky veggies and make the perfect, freezer-friendly snack or breakfast for kiddos!
- 2 eggs
- 2 medium to large extra ripe bananas (with LOTS of brown spots)
- 1/4 cup pure maple syrup or honey
- 1/3 cup dairy free milk of choice (I used almond milk)
- 3 cups spinach
- 1 teaspoon vanilla extract
- 1 cup packed blanched almond flour
- 1 cup oat flour, gluten free if desired
- 1/4 cup flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons hemp seeds
Preheat the oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins). Spray the inside of the muffin liners with nonstick cooking spray so the muffins do not stick to the liners.
Add the eggs, bananas, maple syrup/honey, dairy free milk, spinach and vanilla extract to a large, high powered blender and blend on high for 1 minute or until completely smooth. Set aside.
In a large bowl whisk together the almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Pour the blended wet ingredients over the dry ingredients and mix with a wooden spoon until well combined. Feel free to stir in hemp hearts, if using. Divide the batter between the muffin liners. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached.
There is an option to blend the dry ingredients into the wet ingredients, but I prefer blending the wet ingredients and then stirring them into the dry ingredients. I find that the muffins have a better consistency this way.
If you want to use oats instead of oat flour, feel free to blend 1 1/4 cup of oats right in with the liquid ingredients. This skips the step of having to make your own oat flour if you are out.
I've made these without any sweetener and found them to be a little bland, however, if you want to reduce the sweetener you can do 2-3 tablespoons instead of 1/4 cup. The best way to keep these perfectly sweet is to use EXTRA RIPE bananas!
These muffins can also be made without the spinach and they're fabulous!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Hi! Can I substitute the oat flour with another gf flour such as more almond or gf blend?
I haven’t tried these without the oat flour, so not exactly sure. A GF blend might work but I can’t be certain, sorry!
CAN I USE RASIN BRAN CERIAL IN PLACE OF FLOURS
Hi, Wayne. I haven’t ever baked with raisin bran, so I’m not how it works as a flour replacement, sorry! I recommend sticking to the recipe here 🙂
Can I make these vegan with flax egg?
I haven’t tried flax eggs in here, but I think they might work well! Let me know if you do 🙂
For those of us who prefer using a scale to measure, could you include the metric weights in your recipes? Or at least the ounces? It makes for more consistent baking and cooking and uses less utensils. Thanks.
Sorry, I have yet to do this, but it’s something I’ll consider for the future.
Hi Monique! Thank you for all your delicious recipes! 😊 I just wanted to ask if it would be okay to omit the maple syrup/ honey altogether? Thank you!
Hi, Leslie! I haven’t tried it, but I think that should be fine. If the batter’s too thick, you can add a splash more almond milk 🙂
Thank you! 💗
Absolutely delicious! My kids loved them and in short order they have eaten the whole batch!
Woohoo! So happy you guys all loved them!!
Look easy to make. Will try thus recipe.
Yay! Looking forward to hearing how it goes 🙂
Great recipe going to give it a try!
Can’t wait to hear what you think!
Delicious! Made these for my 1 year old. She usually doesn’t like pancakes and muffins etc but I thought she’d like these because of the fun bright color. She ate a whole one when it was still warm! I did half the sweetener called for and they’re still great.
Also, the recipe made 14 muffins for me filled to almost the top with batter. Super weird!
Oh I’m so happy to hear that!! Isn’t it funny how changing up how it looks can really make a difference? And glad that it worked with less sweetener and that you got even more muffins out of the batch!
I’m allergic to almonds (and also hazelnuts). Is there another nut flour I can use to substitute?
Hi, Amy. Sorry to say I haven’t tested these with other flours, so I’m not sure. Let me know if you experiment!
I just made these muffins this week. Oh my goodness! They are wonderful. I love how nutritious they are. I’ve never used spinach in a muffin recipe before and am so pleased with these muffins. They really are green! They register only 4 points on the WW system and that is cheap for a muffin!
I’m so glad you loved these, Julia!! And I agree, love how much nutrition they pack in 🙂
Made these today for my son and left out the maple syrup and used about 1/2 C of apple sauce instead, and only about 1/4 C milk to account for the extra moisture. They came out great! Love the texture.
So glad that worked out, Kiani, and that you loved them! 🙂
Delicious! My toddler helped make them with me as a sensory activity. We didn’t have flax meal but subbed for chia seeds and added some fresh blueberries! They were a hit! Thank you for sharing 🙂
Such a fun activity to do together! And those are great additions. Glad you loved them! 🙂
Yes!! Super easy, super tasty! A big hit with the whole fam! I only had one banana so I added 2 tbsp of applesauce and they came out fantastic. Can’t wait to make them again!!
So glad that worked out to add the applesauce, and that you loved these!!
So quick and easy to make and delicious! My one year old and I loved them.
Yay! So happy you guys are enjoying them, Allie! 🙂
These made the perfect afternoon snack for my toddler! Followed the recipe exactly and they are A+
Oh yay, so glad to hear that you loved them! 🙂
Made these for my almost 11 month old for a road trip and they are a massive success!!! I used less maple sugar (as suggested in the recipe notes) and my husband and I still enjoyed them as well! Super quick and easy and a fun way to serve up some spinach!
Oh yay!! So glad to hear you guys enjoyed these so much, Joni! 🙂
Great recipe, thanks a mil Monique! Love your recipes, great work. I left out the maple syrup/honey and find them sweet enough with the ripe bananas. Will be making these again for sure for my 8 month old. Mixture made 12 muffins full to the top, the more the better 🙂
Glad that you loved these, Mary!!
So easy, so good! I used chia eggs as I can’t have eggs and it worked great. I also made 9 instead of 10 and I like the size of them.
Glad the chia eggs worked well in here and that you enjoyed them, Christina! 🙂
These are easy and delicious! I got almost 15 muffins out of the recipe too.
Nice!! So happy you’re loving them, Leah!
I absolutely loved the finished product. These are not only healthy but they taste great! I will definitely keep this recipe for future uses. Thanks😊
Yay! I’m so happy you’re loving these!
This is the best muffin for toddlers. My one year old loves spinach and is not a huge fan of super sweet things. I don’t like sugar for him. It’s really hard to find things he can eat since he also has a milk protein allergy. This muffin is so tasty and I added dark chocolate chips for myself. So good! Thank you!
Oh I’m so happy that he loved these muffins and you did too! Thanks, Jamie 🙂 And good call on the chocolate chips!!
Another great recipe! Good for sneaking in some spinach – which you cannot taste at all.
Right?! So glad you’re loving these!
Hi there! These look delicious. Any idea what the weight of the spinach might be? I’m hoping to try these, subbing in frozen spinach.
Not exactly sure, but I think about 1/2-3/4 cups of frozen spinach should work in here! I haven’t tried it, but let me know if you do and how it turns out 🙂
FWIW, I subbed fresh spinach for 10 oz frozen spinach (thawed in a pan on the oven) and it worked well…not sure if I could have done more, started out small!
Thanks so much for sharing, Susan!! Glad it worked well 🙂
5/5 on this.
Easy to make, easy ingredients to find, and most importantly delicious.
this recipe has made it really easy for me to sneak extra nutrients in while being pregnant (and disliking a lot of food) as well expand my rapport in making kid friendly/healthy treats for the future!
Thanks Monique for having recipes for every season of my life.
YAY! I’m so happy you tried and are loving these, mama!
my 2 year old daughter is obsessed (as are my husband and i) with these muffins. we add frozen blueberries after mixing the wet and dry ingredients and i also use about half the honey called for in the ingredients – these are just perfect for quick and healthy breakfast, we freeze them and pop in toaster to reheat, thank you for sharing!!
Amazing! I’m so glad to hear that. Great call on the blueberries–sounds so good!
My 15 month old loves these, and I’m not sure how else I’d get spinach into her. I did halve the sweetener and found them sufficiently sweet (my bananas were ancient from the freezer). I freeze them and I thaw one at a time for my kid, and I’ve made these twice.
Yay!! So happy you guys are loving them 🙂 And good to know they were sweet enough with just half the sweetener.
I made these today and sprinkled mini chocolate chips over half of them. All I can say is AMAZEBALLS! I gave a plain one to my granddaughter and she loved them too! This will be on rotation! Thanks for the awesome recipe!
HAHA love that! So happy to hear you guys are enjoying them, Chris 🙂
These are fantastic!! So delicious and so quick and easy to make. I made them for my 15 month old son and we both loved them! Will definitely be a regular in our house. I used regular milk because that’s what I had!
Yay! I’m so glad you guys both loved them!! Totally fine to use regular milk in here 🙂
These were yum!! Could you swap out the spinach and use zucchini for this particular recipe?
So happy you loved them!! I haven’t tried that but possibly! I also have a zucchini banana muffin that’s similar that you might like!
Love these! Made with 2 tablespoons syrup and blueberries.
Yay! So happy you’re loving them! And YES to blueberries 🙂
So I forgot to add almond milk and realized this after muffins were already in the oven. 🤦♀️ But I took the muffins out of oven after 15 mins and they were done… baked perfectly and tasted delicious even without almond milk. I added a 1/4 cup of chopped walnuts since I didn’t have hemp hearts on hand. So good!! Thank you for another delicious recipe Monique!
Oh wow ok I’m so glad they still worked out!! Happy you enjoyed them 🙂
I have made this muffin several times. It is honestly the easiest recipe. I even forgot to put the bananas in one time while using the oatmeal instead of oat flour and still could eat them. Although, a little dry, a tad bit bland, and dense, yet I ate them:) But, would not recommend this version to try:)
Recently tried the recipe with blueberries, instead of spinach, they also were delicious. They are perfect for me a person who isn’t a breakfast person.
I’m so happy you’re loving these, Rochelle!! Great idea to try them with blueberries, yummm 🙂
These are delish! Just the right level of sweetness and has a nice consistency. Husband approved. 😀
Yay! Glad that you guys enjoyed them 🙂
Made these last night! I had everything except flaxseed meal and I used vanilla oat milk, they came out delicious!! My 22 month old likes them too! So moist and delicately sweet which is perfect. I love your recipes. I haven’t made one that I didn’t love!! Thank you so much for your creativity!
I’m so happy you and your little one are loving these + my other recipes! Thank you! ❤️
So good and so easy to make!
I make these weekly with leftover spinach that didn’t make it into salads that week.
Love them topped with a spoon of peanut butter or almond butter….great mid morning snack!
Fantastic recipe for toddler snacks/breakfast! Especially when prepping food for travel. I ran out of almond flour and subbed the appropriate amount of whole wheat and it worked fine. Added hemp, chia, and chocolate chips to another batch.
Loved these! Super easy to make and all 3 of my big kids loved them! We added chocolate chips on top of some! Have made multiple times.
Delicious, my 14mth old loves them too!
My favorite muffin recipe for my son’s daycare snack. He loves them too! They’re also great to make a big batch and freeze ahead for days when you don’t have much food ready.
So easy to make and delicious! My 2 YO loved them – thank you!
These are super tasty and my toddler loves them. I actually forgot the eggs and I still thought they were great.
What a nutritious recipe!
My 1 year old loved these!!
Aw yay! So happy to hear that 🙂
These were AMAZING! I added chocolate chips because my husband loves banana chip muffins, and both him and my son gobbled these up. They are so light and fluffy and the chocolate makes them feel like cake! Thanks for another fantastic easy recipe.
YES good call on the chocolate chips! So glad that you guys all loved these!
This recipe is SO genius, and I’ve shared it with all of my mama friends!!! My one year-old loves these muffins, and I love that he’s getting some greens when he eats them. I omit the maple syrup or honey and add an extra banana (so 3 bananas total) and they come out great every time. Thank you SO much, Monique, for bringing these to life! <3
Oh yay!! I’m so happy that you both love it so much. Thanks for the review, and for sharing it with friends!! 🙂
These are SO GOOD. Surprisingly so. I used chia seeds instead of flaxseedmeal, but other than that baked the recipe. Everyone loves them in my house. Including my vegetable-averse 4 year old. Thank you!
So happy to hear that!! Thanks so much for the review 🙂
I made these muffins with my 2.5 year old as an after daycare activity and they turned out great! Trying to get him to eat more veggies and he loved these! We sprinkled some chocolate chips on top because why not. Made the recipe as is and turned out perfectly 🙂
Aw I love that! SO happy you guys enjoyed them 🙂
These muffins are great! My 1 year old pounded one today. 🙂 I like them too. I had enough batter for 11 cupcakes and each liner was plenty full. I’ll definitely be making these again.
HA love that!! So happy you guys enjoyed them 🙂
Another muffin win from ambitious kitchen, And packed with yummy goodness! Sometimes I add cocoa powder to make them extra chocolatey.
Oooh that sounds amazing! Happy you love this recipe, Maggie 🙂
Please put some description on how thick/thin the batter should be. The batter is really thin. I made this by the recipe and they are burnt on the outside and raw on the inside. Also when stating 3 cups of spinach maybe you can provide more accurate measurements in grams, Overall, even though mine are undercooked and burnt at the same time the batter itself is tasteless on top of it all.
I would not recommend this recipe,
Hi, Pamela. Sorry that these didn’t work out well for you. It should be about 90 grams of fresh spinach. Did you look at the photos in the blog post of the batter? And did you follow the recipe precisely?
I am someone who really never leaves reviews out of pure laziness lol but I just had to this time because these muffins are amazing!! I noticed some skip the maple syrup but for me, it was a necessity because I like to put a little extra spinach for that added jolt of nutrition. I also added chopped walnuts because any kind of muffin with banana in it – for me – needs to have a crunch element, just a personal preference. Aside from those two tweaks, I followed the recipe to the letter and it turned out better than I ever could have expected! As a working mom, I don’t have much time to stop and eat and I tend to get quite shaky if I don’t eat for several hours so this is a great power meal for me on the go AND I can finally get my 4 year old to eat spinach! Hallelujah! THANK YOU!!
Delicious! I didn’t have any bananas so I used slightly over 1/2 cup of applesauce instead. I used half agave half honey as sweetener. I also used a power greens blend instead of straight spinach. I also added a heaping scoop of Else brand kids vanilla protein powder and 1 tbsp hemp seeds and 1/3 heaping cup of chocolate chips
Happy those all worked well and that you enjoyed these, Helene!
My one year old gets so excited when I pull a bag of these out of the freezer. She’s been starting to refuse her green veggies as table foods, so I’m glad I can still sneak them in this way. Puts my momma mind at ease! I often catch my husband snacking on one of these too.
My kid devoured these! Great recipe!
Absolutely loved this. Have made this several times already. Unfortunately, my kids do not like vegetables so this is such a great way to add spinach into their diet! I love that it also has oats and flax seeds and is GF and can be dairy free. Delicious!
Finally made these, and they didn’t disappoint. Mom and kid approved. So delicious and packed with good ingredients!
These came together quick and easy! Just what I was looking for to get rid of some over-ripe bananas and a container of spinach I didn’t want to go bad. I tend to improvise a bit when cooking/baking and this recipe held up beautifully to my modifications. I didn’t really measure the spinach or maple syrup. I also added 10 drops of Trader Joe’s Stevia, and mixed in some unsweetened coconut flakes for additional sweetness. Very yummy!
I’m so happy you loved these, Jordyn — thanks for the review!
Lovely recipe! My toddler loved them, and so did we! Especially served with some almond or peanut butter! Thank you for another great recipe!
Aw I’m so glad!! Thanks, Meg 🙂
I absolutely love this recipe. The muffins are moist and delicious. I haven’t had a muffin since going GF and these are everything I hoped for and more! I did make a couple modifications. I made my own oat flour with gf sprouted oats, I used coconut sugar instead of maple syrup, used flax eggs and almond extract in place of vanilla. I also threw in some unsweetened chopped chocolate. All that goes to say, this is a versatile and forgiving recipe and I can’t recommend it highly enough. My toddler loves them too!
Hi there! Thanks for sharing this recipe. I’m planning to make these muffins today and I was wondering if I can leave the flaxseed meal out? Would it turn out ok? Thank you!
Hi, there! Sorry if I’m late 🙂 I think they should be ok without the flax!
Could you make this into a quick bread?
I think so, yes! I haven’t tested it so not totally sure about the bake time. Let me know if you try it!
These are so similar to a green smoothie baked oatmeal I’ve been making for a couple years now! The kids love that we call them Grinch breakfast bakes for Christmas and they are also perfect for St Patty’s Day this week! For those who dont want added sweetener use 2-3 dates or so and blend them up with your spinach mixture. Also top these with almond butter and cinnamon or sprinkles for the kiddos for a real treat! You can even freeze really ripe bananas and thaw them if you need extra liquid to help it blend up better and the bananas are also sweeter.
That’s so fun!! Happy you love them, and those toppings are great! 🙂
So easy, healthy and loved by my toddler! Plus being gluten free means I can eat them too!
Yay!! I’m so happy you both love them 🙂
Are there any substitutions for the oat flour (or oatmeal)? My son has an oat allergy 🙁
Sorry to say I haven’t tested any other flours so I can’t be sure. Let me know if you do!
These were easy to make and delicious! My kids didn’t mind the spinach at all, and the green color was great for St. Patrick’s Day. I did add chocolate chips, though!
Awesome! So happy you all loved them. And YES to the chocolate chips 🙌
My toddler loved to help make AND eat these! Super easy, nutritious, GF AND packed with veggies aka Spinach. We made these as a St.Patrick’s Day fun breakfast. THANK YOU
Such a perfect St. Patrick’s day bfast — YAY! Happy you both loved these!
Just made this recipe for the first time. Absolutely loved by the big and little people in our household. Thank you for a great recipe 🙂
Aw yay! I’m so happy you all loved them 🙂
Made this recipe this morning – my 16-month old gobbled it right up and I imagine big sis (who is 5) will do the same! Some notes, if it’s helpful for others:
– added the full amount of both flax and hemp and there was a slightly bitter aftertaste…I would probably stick to 2 tablespoons of flax next time
– swapped out oat flour for regular, whole wheat flour, so 1 C almond flour, 1 C whole wheat flour. They fluffed up juuuust fine and the texture was great! We aren’t gluten-free at our house, so this worked well for what we had.
Thanks so much for sharing, Hilary! So happy your little one loved these!
Any chance I could use frozen spinach? TIA!
Not exactly sure, but I think about 1/2 – 3/4 cups of frozen spinach should work in here! I haven’t tried it, but let me know if you do and how it turns out 🙂 Also, another commenter said she thawed 10 oz. frozen spinach before blending it in and it worked well.
We loved these! I called them hulk muffins and my kids were thrilled. So yummy and fluffy, a big hit!
Can you use frozen spinach?
Hi, there! I haven’t personally tried it, but another commenter said she thawed 10 oz. frozen spinach before blending it in and it worked well. Let me know how it goes 🙂
Made these for two toddlers that refuse all things green. I added a little chocolate square on the top (compromise) and finally got some greens into them! Rebranded as Dinosaur Cupcakes and it was a total win. Will make these over and over again!!!
This recipe worked out great. I used egg replacer (bob’s red mill) and subbed the oat flour with all purpose gf flour and they turned out perfect still. Maybe a little bland but still sweet enough. Great way to eat spinach
So glad they came out amazing with those subs! Thanks for commenting 🙂
Hi, should I us fresh or frozen spinach? Thanks
Hello! You should use fresh spinach. Hope you enjoy these!
What can I substitute for the almond flour?
I’m wondering if the recipe would work with shredded zucchini as a substitute for the banana, due to an allergy? Thank you for your insight!
Curious if shredded zucchini would work instead of banana in this recipe? Thank you!
Great Banana Spinach Muffins and they look fantastic. I didn’t have oatmeal so I put buckwheat flakes I put through the grinder.
These muffins are so cute and kid-friendly! I love that they are made with blender banana and spinach.
I don’t have flaxmeal. Will they come out okay without it????
These are amazing, decadent and healthy. I used hemp milk and substituted brown rice flour for the oat flour. (just didn’t have either on hand) Definitely making a double batch next time:)
This is one of the driest muffins of this type of recipe. I’ve made it once before and accidentally made it again and I’m so dissatisfied a second time.
So sorry to hear that. Did you change anything about the recipe? Sounds like they may be over baked a bit?
Made these and they turned out delicious! My family loved them and they were a fun breakfast treat for the month of March since they were green! I added mini dairy free chocolate chips! Thanks for a great, healthy recipe!
These were great! All our kids loved them! I’m wondering if anyone has tried substituting the almond flour with coconut flour or all oat flour? Wanted to make these for daycare but they need to be nut free.