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Blender Spinach Banana Muffins Recipe

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4.3 from 4 reviews

These Blender Spinach Banana Muffins are a healthy and delicious treat packed with fresh spinach and ripe bananas. Made in just minutes using a blender, these moist muffins are naturally sweetened with maple syrup and flavored with pumpkin pie spice, making them perfect for a nutritious breakfast or snack.

  • Total Time: 25 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 packed cups (3 ounces) fresh baby spinach
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup maple syrup
  • 1/2 cup plain milk (oat milk, almond milk, cow’s milk, etc.)
  • 2 tablespoons avocado oil (or any neutral oil)
  • 1 teaspoon vanilla bean paste
  • 2 large eggs

Dry Ingredients

  • 2 cups (240g) oat flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt

Instructions

  1. Prep the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make for easy cleanup.
  2. Blend the wet ingredients: In a blender, combine the fresh baby spinach, mashed bananas, maple syrup, milk, avocado oil, and vanilla bean paste. Pulse until the mixture is smooth and well combined.
  3. Add dry ingredients and blend: Add the oat flour, pumpkin pie spice, baking soda, salt, and the eggs to the blender. Pulse the mixture until just combined, pausing to stir and scrape down the blender sides if necessary to ensure everything is evenly mixed.
  4. Fill muffin tins: Evenly pour the batter into the prepared muffin cups, filling them nearly full for nicely risen muffins.
  5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 14 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  6. Cool and serve: Transfer the muffins to a wire rack and allow them to cool for at least 10 minutes. Once cooled to room temperature, store muffins in an airtight container for up to 3 days or freeze for longer storage up to 3 months. Serve and enjoy!

Notes

  • You can substitute oat flour with whole wheat or all-purpose flour if preferred.
  • Use any neutral oil instead of avocado oil, such as canola or melted coconut oil.
  • For dairy-free muffins, use plant-based milk like oat or almond milk.
  • These muffins freeze well and can be reheated in the microwave or oven.
  • Adjust sweetness by adding more or less maple syrup according to taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/blender-spinach-banana-muffins-recipe/