Kid-Friendly Blender Banana Spinach Muffins Recipe
These kid-friendly blender banana spinach muffins are a nutritious and delicious option for breakfast or snacks. Naturally sweetened with ripe bananas and maple syrup or honey, they sneak in fresh spinach for added veggies without sacrificing flavor. Made with almond and oat flours, they are gluten-free and dairy-free, and perfect for busy mornings or meal prepping as they’re freezer-friendly as well.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 10 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 eggs
- 2 medium to large extra ripe bananas (with LOTS of brown spots)
- ¼ cup (78g) pure maple syrup or honey
- ⅓ cup (80g) dairy free milk of choice (I used almond milk)
- 3 cups fresh spinach
- 1 teaspoon vanilla flavoring
Dry Ingredients
- 1 cup (112g) packed blanched almond flour
- 1 cup (92g) oat flour, gluten free if desired
- ¼ cup (30g) flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional
- 2 tablespoons hemp seeds
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Blend Wet Ingredients: In a large, high-powered blender, combine the eggs, ripe bananas, maple syrup or honey, dairy free milk, fresh spinach, and vanilla flavoring. Blend on high for about 1 minute until the mixture is completely smooth and uniformly blended. Set this wet mixture aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda, and salt thoroughly until well combined.
- Combine Wet and Dry Mixtures: Pour the blended wet ingredients over the dry ingredients and use a wooden spoon to stir until just combined. If using, fold in the optional hemp seeds for added texture and nutrition.
- Fill Muffin Liners and Bake: Divide the batter evenly among the 10 prepared muffin liners. Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached.
Notes
- You can blend the dry ingredients with the wet ingredients if preferred, but blending wet first and then stirring into dry tends to produce better muffin texture.
- If you don’t have oat flour, simply blend 1 1/4 cups of oats with the wet ingredients to make your own oat flour in the blender.
- These muffins rely on the sweetness of extra ripe bananas and maple syrup/honey; reducing sweetener can make them bland. Use very ripe bananas for best natural sweetness.
- You can omit the spinach if desired—the muffins will still be delicious.
