Blender Spinach Banana Muffins: Naturally Sweetened, Kid-Approved & Gluten-Free

These vibrant green muffins are kid-approved, naturally sweetened, and gluten-free—perfect for breakfast or a midday energy boost.

Healthy snacks that both kids and adults enjoy are hard to come by, but these blender spinach banana muffins check all the boxes. Made entirely in a blender, packed with real ingredients like ripe bananas and fresh spinach, and free from refined sugar and gluten, this recipe delivers a vibrant, naturally green treat that's as fun as it is nourishing.

Affectionately dubbed “green monster muffins” by kids, this recipe is a creative twist on classic banana muffins, enhanced with a full cup of leafy greens. The result? A soft, flavorful muffin that’s perfect for busy mornings, lunchboxes, or healthy snacking throughout the day.

🥬 What Makes These Muffins a Win?

• Blender-Friendly: Minimal cleanup and no mixing bowls needed.

• Naturally Sweetened: Uses ripe bananas and maple syrup for just the right amount of sweetness.

• Gluten-Free: Made with oat flour or blended oats for a wholesome base.

• Kid-Approved: Bright green color makes these a hit with little ones.

• Freezer-Friendly: Make a batch ahead and freeze for busy weekdays.

🌿 Ingredients You’ll Need

• Fresh Spinach (2 cups): Adds a nutrient boost and natural green color.

• Mashed Ripe Bananas (1 cup): The primary sweetener and source of moisture.

• Maple Syrup (½ cup): Natural sweetener with a caramel flavor.

• Milk (½ cup): Choose dairy or any unsweetened plant-based milk.

• Avocado Oil (2 tbsp): Or substitute with any neutral oil.

• Vanilla Extract (1 tsp): Enhances the flavor.

• Eggs (2): Help bind the muffins and add fluffiness.

• Oat Flour (2 cups): Gluten-free and fiber-rich.

• Pumpkin Pie Spice (1 tbsp): A blend of cinnamon, nutmeg, and ginger adds warmth.

• Baking Soda (1½ tsp): Gives the muffins lift.

• Sea Salt (¾ tsp): Balances sweetness and enhances flavor.

🧁 How to Make Blender Spinach Banana Muffins

Step 1: Preheat the Oven

Preheat to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2: Blend Wet Ingredients

In a high-speed blender, combine spinach, mashed banana, maple syrup, milk, oil, vanilla, and eggs. Blend until completely smooth.

Step 3: Add Dry Ingredients

Add oat flour, pumpkin pie spice, baking soda, and salt. Pulse until just combined, scraping the sides if needed.

Step 4: Fill Muffin Cups

Pour the batter evenly into the prepared muffin tin. Each cup should be nearly full.

Step 5: Bake

Bake for 14–17 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Cool in the pan for 10 minutes, then transfer to a wire rack. Store in an airtight container for 3 days or freeze for up to 3 months.

🧩 Optional Add-Ins

Want to make these muffins even more fun? Stir in up to ⅔ cup total of any of the following:

• Chocolate chips

• Chopped walnuts or pecans

• Dried fruit like cranberries or raisins

• Sprinkle of turbinado sugar on top for extra crunch

📦 Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezer: Cool completely, then freeze in a zip-top bag for up to 3 months. Reheat in the microwave or oven as needed.

Related Recipes to Try Next

• Healthy Carrot Cake Muffins

• Zucchini Oat Muffins

• Apple Cinnamon Muffins

• Pumpkin Oat Muffins

With just one blender and a few pantry staples, these green banana muffins deliver big on taste and nutrition. Whether you're sneaking in veggies for picky eaters or simply looking for a wholesome treat, this recipe is a keeper.

Stay tuned to The Horizons Times for more creative, kid-friendly recipes designed to make healthy eating effortless and fun.