Vegan Banana Spinach Muffins

5 from 4 votes

These vegan banana spinach muffins are soft, lightly sweet, and packed with wholesome ingredients like oats, flaxseed, spinach and ripe bananas. They come together easily in a blender, making them a quick and nutritious option for breakfast or snacking.

Prep Time20

Cook Time23

Cooling Time10

Total Time53

Method: Baking

Course: Muffins

Servings: 12 Muffins

Ingredients

Dry Flour Mix:

1 cup quick cooking oats
1 cup whole wheat pastry flour
½ cup coconut palm sugar or brown sugar
¼ cup ground flaxseed meal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Wet Mix Ingredients:

2 cups baby spinach
1 cup unsweetened almond milk
2 count large bananas ripened, approx. 1.25 cups mashed
⅓ cup avocado oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Instructions

Preheat oven to 400F. Grease or line a muffin tin.
In a blender (I used my Vitamix) powder 1 cup of oats to the texture of flour and add it to a bowl with rest of the dry ingredients (from whole wheat pastry flour to salt), and set aside.
Blend together the almond milk and spinach until creamy and smooth.
Add bananas, oil, vinegar, and vanilla and blend until smooth.
Pour wet ingredients to dry mixture and stir to combine. Do not overmix.
Fill each well in your muffin tin with ⅓rd cup of batter. Bake for about 13-15 minutes. Reduce the oven to 375F and bake it for another 8-10 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Notes

I came across a few banana spinach muffin recipes that used only oats instead of flour, but without eggs, I wasn’t sure how the texture would turn out. To prevent the muffins from becoming too dense or resembling baked oatmeal, I added whole wheat pastry flour for a better structure.
If you prefer sweeter muffins, increase the sugar to at least ¾ cup. Our family prefers milder sweetness, so ½ cup was enough for us. If I were baking these for friends, I would definitely add more sugar for a sweeter taste.

Taste & Texture

I was skeptical about trying these banana spinach muffins, convinced they would taste too “healthy” or a little off. But to my surprise, they turned out nothing like I expected! The spinach flavor was completely undetectable, and the muffins were soft, moist, and light rather than dense. They had a mild sweetness that worked well for us, and even the kids didn’t mind—which is always a win.

Nutrition