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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  • 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


  • 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.


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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