Vegan Banana Spinach Muffins: I do a lot of green smoothies and the kids are up for it as well most of the days.
When I saw this recipe for banana spinach muffins I was a bit intrigued and on the fence to try it. A couple of years back I have tried a chocolate cupcake with spinach and blueberry puree and nobody could tell it had spinach in it but that was chocolate flavor and chocolate masks everything.
This recipe is purely banana and spinach alone so I had my doubts, which I shouldn’t have because these vegan banana spinach muffins turned out great.
How To Make Vegan Banana Spinach Muffins?
Here are the step-by-step procedure to make yummy vegan banana spinach muffins.
Vegan Banana Spinach Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||23 Mins||12 Muffins|
- 1 cup quick cooking oats
- 1 cup whole wheat pastry flour
- 1/4 cup ground flaxseed
- 1/2 cup coconut palm sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups baby spinach
- 1 cup unsweetened almond milk
- 2 large bananas (approx. 1.25 cups mashed)
- 1/3 cup avocado oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 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 1/3rd 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.
- I was very skeptical to try these banana spinach muffins. I was pretty sure that it will taste healthy and weird but was surprised that it wasn’t what I expected. It didn’t taste different at all. I wasn’t able to taste the spinach even the slightest bit. These muffins were mildly sweet which is really okay for us but not necessarily for others. The kids didn’t mind either.
- The original recipe, which is not egg free used only oats but I wasn’t sure how it will turn out without eggs. I didn’t want the muffins to end up like baked oatmeal hence added whole wheat pastry flour too.
- Increase the quantity of sugar to at least 3/4ths of a cup if you prefer sweeter muffins. Our consumption of sugar, salt and spices are very mild so 1/2 cup was okay for us. If I were to bake these muffins for friends I would increase the quantity of sugar.