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Blender Banana Spinach Muffins (kid-friendly!)

Nutritious banana spinach muffins made right in your blender! These easy, kid-friendly 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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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 muffins in a stack

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.

top down view of spinach banana muffin batter in a blender

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!

pouring banana spinach muffin wet ingredients into a bowl with dry ingredients

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

  1. 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.
  2. Blend the wet ingredients. Add all of the wet ingredients to a high powered blender and blend until completely smooth.
  3. Whisk the dry ingredients. In a large bowl, whisk together all of the dry ingredients.
  4. 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!
  5. Divide & bake. Evenly distribute the batter into the muffin tin, bake and enjoy!

gluten free banana spinach muffin batter in a bowl

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.

unbaked healthy banana spinach muffins in a muffin tin

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.

banana spinach muffins on a wire rack

Our go-to baking tools

More muffin recipes you’ll love

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

4.91 from 41 votes
banana spinach muffins on a wire rack
Course Breakfast, Dairy Free, Gluten Free, Snack
Cuisine American
Keyword banana spinach muffins, spinach banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 10

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!

Ingredients

  • 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
  • Optional:
  • 2 tablespoons hemp seeds

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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!

Nutrition
Servings: 10 muffins
Serving size: 1 muffin
Calories: 177kcal
Fat: 8.3g
Saturated fat: 0.7g
Carbohydrates: 22.1g
Fiber: 3.8g
Sugar: 7.5g
Protein: 6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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