Posted Feb 25, 2018, Updated May 31, 2024 You all know I have a thing for hiding vegetables in baked goods. Usually, my veggie of choice is zucchini, but today I’m mixing things up a bit. This recipe for Spinach Banana Muffins is healthy, delicious and easy. My kids love them because they’re green! We even call them “Hulk muffins,” which my son thinks is the coolest things ever. Because what kid wouldn’t want to eat a muffin named after their favorite super hero? I love making these for my family because they’re a breakfast I feel great about serving them! These Spinach Banana Muffins are gluten-free, refined-sugar free, dairy-free and vegan-friendly! They taste like a green smoothie but in muffin form!
How to Make Spinach Muffins
The best way to make these Spinach Banana Muffins is to use a high-powered blender, like the Vitamix! Using a Vitamix to thoroughly blend the ingredients in these Spinach Banana Muffins results in a final product that has zero traces of spinach, well except for the awesome green color!
Serve
Serve warm with a slather of homemade peanut butter or cinnamon honey butter.
Store/Freeze
Store these spinach banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Spinach muffins: Ingredients & substitutions
These are extremely forgiving muffins and there are many acceptable substitutions (although I always recommend making the recipe exactly as written to achieve the best results)! Even at high altitude (I bake at 5,000 ft. above sea level) they rise beautifully and have a wonderful texture! Some notes about substitutions:
Ground Flaxseed: You may substitute equal amounts of almond meal or old-fashioned oats (ground into flour) for the flaxseed. Granulated Sugar: organic cane sugar and coconut sugar are great substitutes. Whole milk: non-dairy and regular dairy milk both work well, especially almond milk. Salted Butter You may substitute vegan butter (like Earth Balance), coconut oil, or ghee. Eggs: For vegan version substitute the 2 eggs with 2 Tabblespoons ground chia seeds or ground flaxseed and 5 Tabblespoons water.
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