Kid-Approved Blender Spinach Muffins (Gluten-Free & Dairy-Free)

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These kid-approved blender spinach muffins are a great way to sneak some greens in! They’re made with clean ingredients, are gluten-free and dairy-free, and are naturally sweetened.

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These blender spinach muffins are made right in the blender and are an easy and delicious snack or breakfast! I love that this recipe requires such minimal cleanup since it only uses a blender. This recipe also requires just a few clean ingredients.

These blender muffins are nutrient-dense and are my solution to a better-for-you muffin for both yourself and your kids if you have any!

I would totally make these muffins for myself even if I didn’t have kids – they’re SO good! Also any way I can get extra greens into my diet is a plus. HOWEVER, my kids LOVEEE these muffins! They can’t taste the spinach at all and I’m a happy mama knowing that they’re getting tons of spinach in their diet when they eat these.

I don’t love giving my kids sugar, so these muffins are naturally sweetened with just banana and a little honey (you can also use maple syrup). These muffins are also gluten-free as I used certified gluten-free oat flour. This recipe is also dairy-free.

I love making a batch of these muffins on Sunday to have for the week ahead. I put one in my kid’s lunchboxes every day and also give them one of these muffins as a healthy snack.

Ingredients you need to make blender spinach muffins:

  • Eggs: I always opt for pasture-raised eggs for optimal vitamins and nutrients. I have not tested vegan egg substitutes such as flax eggs.
  • Bananas: I use bananas to naturally sweeten these muffins and give them their desired texture. Make sure to use ripe bananas that are slightly brown and spotty.
  • Coconut oil: makes these muffins nice and moist and a much healthier alternative to vegetable oils like canola oil. I like to use liquid coconut oil, which is the one that I linked to, but if using solid coconut oil melt it in the microwave until liquid, and then let it cool for a few minutes before adding it into the blender.
  • Almond milk: my dairy-free milk of choice for these muffins.
  • Maple syrup or honey: I used maple syrup, but feel free to use the same amount of honey. Both maple syrup and honey are naturally sweeteners – I used just enough to give these muffins their perfect slightly sweet taste.
  • Vanilla extract: for that slight vanilla flavor.
  • Spinach: you’ll never taste it, but this is what gives the muffins their green coloring and it the best way to sneak some vegetables in!
  • Oat flour: one of my favorite gluten-free flours to bake with!
  • Cinnamon: to give the muffins more flavor.
  • Baking soda: this is essential for the muffins to rise and bake properly.
  • Salt: adds good flavor to these muffins.

FAQ:

  • What do blender spinach muffins taste like?: These muffins taste like banana bread! You can’t taste the spinach at all!
  • Can I make these muffins vegan?: You can try making these muffins with flax eggs, but I have NOT tested this before, so no promises on the outcome! If you make them with flax eggs please let me know how they turn out!
  • How do I store these muffins?: You can store these muffins in an airtight container on the counter for up to two days, but after that I recommend keeping them in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy at a later time.

More healthy muffin recipes that you’ll love:

I can’t wait for you guys to make these healthy spinach muffins! If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.

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Kid-Friendly Spinach Muffins

These kid-approved blender spinach muffins are a great way to sneak some greens in! They’re made with clean ingredients, are gluten-free and dairy-free, and are naturally sweetened.

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
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Ingredients

Scale
  • 2 pasture-raised eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 2 ripe bananas
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups oat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 12 handfuls of spinach

Instructions

  • Preheat oven to 350F.
  • Line a muffin tin with liners (makes 12 muffins).
  • Add all ingredients to a food processor or blender and blend until fully combined and the batter is smooth.
  • Pour the batter evenly between the 12 muffin tins.
  • Place in the oven and bake for 18 minutes.
  • Allow the muffins to cool for at least 20 minutes before eating.
  • Keep stored in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

Be sure to use ripe bananas that are brown and spotty.

I like to use coconut oil that already comes in liquid form (linked in ingredient list), but if using solid coconut oil melt it for a few seconds in the microwave first until it’s liquid, and then let it cool for a few minutes before adding it into the blender.

Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy later!

Vegan option: you can try to substitute the eggs with flax eggs, but I have not tested this yet. If you try it please let me know.

Recipe adapted from The Natural Nurturer

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