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Freshly baked banana spinach muffins with bananas and spinach leaves on a wooden table
Alyssa

Kid-Friendly Blender Banana Spinach Muffins

Easy, kid-friendly banana spinach muffins make the perfect breakfast or snack during busy weeks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast
Cuisine: American
Calories: 177
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 2 medium to large extra ripe bananas (with LOTS of brown spots)
  • ¼ cup pure maple syrup or honey
  • ⅓ cup dairy free milk of choice (I used almond milk)
  • 3 cups fresh spinach
  • 1 teaspoon vanilla extract
  • 1 cup packed blanched almond flour
  • 1 cup oat flour (gluten free if desired)
  • ¼ cup flaxseed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons hemp seeds (optional)

Method
 

  1. Preheat the oven to 375 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the muffin liners with nonstick cooking spray.
  2. Add the eggs, bananas, maple syrup/honey, dairy free milk, spinach and vanilla extract to a blender and blend until completely smooth. Set aside.
  3. In a large bowl, whisk together almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Pour the blended wet ingredients over the dry ingredients and mix with a wooden spoon until well combined.
  4. Divide the batter between the muffin liners and bake for 20-25 minutes or until a toothpick comes out clean.

Notes

These muffins are naturally sweetened and packed with sneaky veggies. They are freezer-friendly for a nutritious snack anytime.