Vegan Banana Spinach Muffins

Jump to Recipe

(from 3 reviews)
vegan banana spinach muffins

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.

banana spinach muffins (vegan)

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.

Powder oats to make flour
1. Powder oats to make flour.
Add all dry ingredients in a large bowl
2. Add all dry ingredients in a large bowl.
Mix dry ingredients
3. Mix dry ingredients.
Blend spinach and milk
4. Blend spinach and milk.
Add banana vanilla vinegar blend smooth
5. Add banana vanilla vinegar blend smooth.
Banana spinach mixture
6. Banana spinach mixture.
Pour wet mix into dry mix
7. Pour wet mix into dry mix.
Batter ready
8. Batter ready.
Fill in muffin tin
9. Fill in muffin tin.
Banana spinach muffins ready
10. Banana spinach muffins ready.

Vegan Banana Spinach Muffins Recipe

Prep TimeCook TimeMakes
20 Mins23 Mins12 Muffins
Vegan Banana Spinach Muffins
5.0 from 3 reviews
Breakfast can be a battle in many households with having to balance between nutrition and convenience. Not anymore! Make a big batch of these spinach banana muffins and you have a healthy breakfast or snack anytime you want.
  • 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
  1. Preheat oven to 400F. Grease or line a muffin tin.
  2. 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.
  3. Blend together the almond milk and spinach until creamy and smooth.
  4. Add bananas, oil, vinegar, and vanilla and blend until smooth.
  5. Pour wet ingredients to dry mixture and stir to combine. Do not overmix.
  6. 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.
  1. 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.
My Notes:
  1. 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.
  2. 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.
Nutrition Facts
Vegan Banana Spinach Muffins
Amount Per Serving
Calories 176Servings 12
% Daily Value*
Total Fat 8.3g11%
Saturated Fat 1.1g6%
Cholesterol 0mg0%
Sodium 183mg8%
Potassium 235mg5%
Total Carbohydrates 22.5g8%
Dietary Fiber 3.3g12%
Sugars 5.6g
Protein 2.9g
Vitamin D 0mcg1%
Calcium 78mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:


  1. Carrol Lindsay

    I just found your web page by accident, well maybe by no accident at all. I want to make a vegan pumpkin pie and the receipe calls for whole wheat pastry flour Yesterday I looked at several store only to find no one sells it. So this morning I google is substitute for wow and there is which brought me to your blog. I see you list several recipe which I would love to me. In fact the spinach pumpkin muffin I am making for my church Thanksgiving Dinner with a pumpkin white bean soup. I will share a picture of my foods. I want to join your blog. Just next door to my apt is a new Ethnic shop that sell red lentils and other food items I have not heard of before. The lady is very friendly and always wearing a beautiful . Thanks for listening.

    • Madhuram

      Hi Carol, thank you for sharing your thoughts with me. It’s interesting to know how cooking/baking connects so many people from different walks of life. I would be thrilled to see the pictures of the things you bake. Join my Facebook page to stay up to date about recipes I post in the blog.

  2. Mona

    Just made these for the first time today… they are excellent! I used only 1/4 cup sugar (brown granulated sugar) and did not add vanilla. So far my 18month old is loving them! Thank you!

    • Madhuram

      Wow! Thank you very much for trying the recipe, Mona.

  3. Alex H

    These turned out great! Thank youu!

    • Madhuram

      You’re welcome, Alex.

  4. Santosh

    Thank you for the sharing this recipe with us, is this we can say a healthy dessert you can also check my site and blogs