If you’re looking for a deliciously simple way to sneak leafy greens into your day, look no further than these Blender Spinach Banana Muffins. Bursting with wholesome oats, naturally sweet bananas, and vibrant spinach, these muffins are a breakfast dream come true for adults and kids alike. They blend up in minutes and bake into cheerful, soft, green goodies that are perfect for meal prep, quick snacks, or sharing with your favorite people. Trust me, these will quickly become your go-to when you want something nutritious, fun, and seriously tasty!
Ingredients You’ll Need
The magic of these Blender Spinach Banana Muffins is how each straightforward ingredient works together for the perfect fluffy texture, natural sweetness, and that beautiful green color. Here’s what you’ll need, plus a tip for each one to make your batch extra special!
- Oats: Old-fashioned oats create a hearty, gluten-free flour base when blended, giving these muffins a lovely nutty flavor.
- Bananas: Ripe bananas are your source of moisture and natural sweetness, so use those extra spotty ones for best results.
- Spinach: Fresh spinach sneaks in a hefty serving of greens without overpowering the flavor; make sure to pack the cups for that pretty green hue.
- Eggs: Two eggs help bind everything together and give the muffins a tender crumb.
- Greek Yogurt: Adds both a creamy tang and extra protein, making these muffins satisfying and moist.
- Honey or Maple Syrup: Either option offers natural sweetness; choose maple syrup for a subtle caramel note.
- Milk of Choice: Any variety works, so opt for dairy or non-dairy to fit your needs.
- Baking Powder: A key leavener, it adds lift so each muffin is light and fluffy.
- Baking Soda: Works alongside the yogurt to create rise and tenderness in the crumb.
- Cinnamon: Just a touch adds warmth and depth to each bite.
- Salt: A pinch really helps to balance the sweetness and sharpen all the flavors.
- Vanilla Extract: Rounds out the taste and brings extra coziness to these green gems.
How to Make Blender Spinach Banana Muffins
Step 1: Prep Your Oven and Muffin Tin
Let’s get things ready! Preheat your oven to 350°F (175°C) for even baking. Either line a 12-cup muffin tin with paper liners or give each cup a light greasing to ensure your Blender Spinach Banana Muffins pop out perfectly every time.
Step 2: Make Oat Flour in the Blender
Place the old-fashioned oats into your high-speed blender. Give them a good blitz until they become a fine oat flour. This step is what creates the signature hearty, slightly nutty base that sets Blender Spinach Banana Muffins apart from the rest.
Step 3: Add the Good Stuff and Blend
To your blender, toss in those ripe bananas, packed fresh spinach, eggs, Greek yogurt, your chosen sweetener, milk, baking powder, baking soda, cinnamon, salt, and vanilla. Secure the lid and blend until everything is completely smooth—stop to scrape down the sides if you see any unblended spinach. You’ll see a beautiful, vibrant green batter as your reward!
Step 4: Fill and Bake
Pour the smooth batter evenly into your prepared muffin tin, filling each cup about three-quarters full. Slide the tray into your preheated oven and bake for 18 to 20 minutes. The Blender Spinach Banana Muffins are ready when a toothpick inserted into the center comes out clean and the tops feel springy.
Step 5: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes to set up, then transfer them to a wire rack to cool completely. This helps prevent soggy bottoms and gives them a lovely finish. Now, take a moment to admire those gorgeous green muffins!
How to Serve Blender Spinach Banana Muffins
Garnishes
A simple dusting of powdered sugar looks lovely on the vivid green tops, or try a drizzle of honey or a dollop of whipped Greek yogurt. For a boost of flavor and crunch, sprinkle a few mini chocolate chips or toasted nuts on top before baking.
Side Dishes
Pair your Blender Spinach Banana Muffins with some fresh fruit, a smoothie, or a spread of nut butter for the ultimate breakfast. They also go great with a cup of coffee or herbal tea as an afternoon pick-me-up.
Creative Ways to Present
Turn them into “muffin monsters” for kids by using candy eyes, or slice them and slather with almond butter and fresh berries for a picture-perfect snack. Serve on a platter dusted with freeze-dried raspberry powder or nestle them in colorful muffin papers for brunch gatherings—the bright green color always impresses!
Make Ahead and Storage
Storing Leftovers
Blender Spinach Banana Muffins stay moist and delicious for up to three days when stored in an airtight container at room temperature. If your kitchen is warm, you can keep them in the fridge to maintain their freshness even longer.
Freezing
To stock up, pop cooled muffins into a freezer-safe bag or container. They freeze beautifully for up to two months—just make sure to let them cool completely before freezing to prevent ice crystals.
Reheating
For a just-baked taste, reheat muffins straight from the fridge or freezer in the microwave for 20-30 seconds or in a toaster oven until warm. This brings back their tender crumb and irresistible aroma.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much water as possible before adding it to your blender. This way, your Blender Spinach Banana Muffins won’t end up soggy, and you’ll still get that bright green color.
Are these muffins gluten-free?
Yes, if you use certified gluten-free old-fashioned oats, these muffins are naturally gluten-free. Double-check the label if anyone you’re serving avoids gluten.
What can I use instead of Greek yogurt?
Feel free to swap the Greek yogurt for a non-dairy yogurt if needed. Plain regular yogurt also works, and for a richer option, you could use sour cream.
Can I add chocolate chips or nuts?
Definitely! Stir up to 1/2 cup of mini chocolate chips, chopped walnuts, or pecans into the blended batter just before filling the muffin cups for a fun twist.
Can I double the recipe?
You sure can! Just be sure your blender is large enough to handle a double batch, or make two separate batches to avoid overflow. More muffins is always a good idea.
Final Thoughts
You’re going to love how easy, vibrant, and rewarding it is to whip up a batch of these Blender Spinach Banana Muffins. Whether you’re trying to add more greens to your diet or just want a cheerful, healthy breakfast, this recipe delivers every time. Grab your blender, some fresh spinach, and get baking—these green beauties never last long at my house!
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Blender Spinach Banana Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian, Gluten-Free option if using certified GF oats
Description
These Blender Spinach Banana Muffins are a delicious and healthy treat that the whole family will love. Packed with nutritious ingredients like spinach, oats, and bananas, these muffins are easy to make in a blender for a quick and convenient breakfast or snack option.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 ripe bananas
- 2 cups fresh spinach, packed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Blend Ingredients: Blend oats into flour, then add bananas, spinach, eggs, yogurt, honey, milk, baking powder, baking soda, cinnamon, salt, and vanilla. Blend until smooth.
- Fill Muffin Tin: Pour batter into muffin tin cups, filling 3/4 full.
- Bake: Bake for 18-20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.
Notes
- Store muffins in an airtight container for up to 3 days, or freeze for longer storage.
- Add chocolate chips or nuts for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking, Blender
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
