Healthy Banana Spinach Muffins (vegan, gluten-free, oil-free)
St. Patrick’s Day is coming up soon and these healthy banana spinach muffins are the perfect breakfast, snack, or treat for your little ones or anyone in your family! It’s packed with fruit, vegetables, oats, fiber, protein, and healthy fats.
They are so fun to eat and my son calls them “monster” muffins because he’s obsessed with Monster’s Inc. Little does he know that these muffins are packed with all the good stuff! They are naturally sweetened, oil- free, gluten-free, and nut-free (if made with Sunbutter and soy milk).
If you use sunbutter (sunflower seed butter), the muffins will have deeper green color. That’s because the baking soda reacts with the sunflower butter when baked and makes your baked goods turn green! It’s so cool and does not affect the taste at all.
These healthy banana spinach muffins are also easy to make. You just put all your wet ingredients in the blender, blend until smooth, and add it to your dry ingredients. Super easy, freezer friendly, healthy, and tasty too! Make these muffins for your kiddos and call them whatever you want! They will love it!
Make sure to tag me @nutsaboutgreens on Instagram if you make them! I always love seeing your creations!
These last two pictures are the muffins made with sunbutter. You can see the green is a deeper color.
Healthy Banana Spinach Muffins (vegan, gluten-free, oil-free)
Ingredients
- 2 very ripe large bananas
- 1/2 cup sunflower seed butter (or any natural/runny nut butter)
- 1/3 cup unsweetened soy milk (or any non-dairy milk)
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/3 cup pure maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups packed raw baby spinach
- 2 1/4 cup oat flour (I blended 2 1/4 cups rolled oats in my blender)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 teaspoon fine sea salt
- blueberries, raspberries, and/or chocolate chips for topping
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with liners or grease the pan.
- In a small bowl, make the flax eggs by combining the ground flax and water. Set aside for 5 minutes to thicken.
- If you are making your own oat flour, add 2 1/4 cups of rolled oats into your high speed blender (I use a Vitamix). Blend until it becomes a fine flour. Pour flour into a medium mixing bowl.
- Add the baking powder, baking soda, cinnamon, and salt to the bowl with the oat flour. Whisk until well combined and there are no lumps. Set aside.
- Add the ripe bananas, sunflower seed butter, soy milk, flax eggs, maple syrup, apple cider vinegar, vanilla extract, and spinach to your high speed blender (Vitamix). Blend on high until completely smooth.
- Pour mixture into the bowl with the dry ingredients. Use a spatula to mix until combined and there are no lumps. Careful not to over mix though!
- Fill each muffin cup with the batter until 3/4 full or almost to the top. Bake for 25 minutes. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 2-3 days or in the fridge for 5 days.
