Spinach Muffins (For Picky Eaters!)

If you’ve tried a green smoothie before, you probably won’t be surprised to hear that the same concept can be applied to muffins. I started experimenting with these spinach muffins when my son was a toddler, so we’ve been making them for over 10 years now!

In fact, I recently revisited this blender muffin recipe to make sure it’s as good as it can be. The updated recipe uses more eggs for protein (which also helps the muffins bake up higher) and requires no flour, so it’s naturally gluten-free.

Other than the green color, you’d never know there’s spinach inside. Give them a fun name, like “Hulk” muffins or “Ninja Turtle” muffins, and they’ll get gobbled up in no time!

⭐⭐⭐⭐⭐ Featured Review

“Super easy to make and every picky eater in the house devoured them in 2 days.” – Dana

Spinach Muffin Ingredients

• Fresh spinach. Fresh baby spinach will yield the most neutral flavor, since frozen spinach is often cooked before freezing and tends to taste more concentrated. (If you need to use frozen, use less than this recipe calls for.)
• Rolled oats. You can use quick-cooking or old-fashioned rolled oats, but if you need a gluten-free recipe, make sure they are “certified gluten-free” to avoid contamination during processing.
• Eggs. This recipe assumes you’re using large eggs. They add protein and create the fluffy texture you’ll love. (Don’t swap these for flax eggs or you’ll wind up with gooey muffins.)
• Banana. Thanks to its natural sweetness, you won’t need as much added sweetener. It also adds moisture, so you won’t need to add oil.
• Peanut Butter. This adds protein and replaces the oil & flour(!) that muffin recipes usually call for. If you prefer to avoid peanuts, almond butter or sunflower butter can be used as a substitute.
• Honey. This natural sweetener pairs well with the other flavors in this recipe.

Safety Note: If you are using these muffins for baby-led weaning and your child is under 1 year old, use maple syrup instead. Honey is not recommended for children under 1 year old.

How to Make Spinach Banana Muffins

Step 1:

Preheat your oven to 350ºF and grease a mini muffin pan with cooking spray. (Or you can prepare a standard muffin pan if you prefer.) Alternatively, you can use muffin liners for easy removal later.

In a high-speed blender, combine 3 large eggs, 1/2 cup peanut butter, 1 ripe banana, a big handful of baby spinach (about 1 cup), 3/4 cup rolled oats, 1/3 cup honey, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon fine sea salt.

Secure the lid and blend until the mixture is very smooth, with no large pieces of spinach remaining. Stop and scrape down the sides of the blender, as needed, to keep everything blending smoothly. 

Step 2:

Pour the batter into the muffin cups, and add any toppings you like, such as chocolate chips or raisins. 

Bake the muffins at 350ºF for about 18 minutes. (Mini muffins should be done in 18 minutes; larger muffins will need 25 minutes.) You’ll know they’re done when the centers puff up and feel firm to a light touch.

Step 3:

Let the muffins cool in the pan for at least 20 minutes. If you didn’t line the pan, gently run a knife around the edges of each muffin to loosen it from the pan, then lift it out. 

Serve these spinach banana muffins at room temperature or chilled.

Storage Tips

These muffins will dry out overnight if you don’t transfer them to an airtight container. Store them in the fridge for up to 5 days.

You can also store them in the freezer for up to 3 months. (Thaw in the refrigerator overnight before serving again.)

Spinach Muffins Recipe (Perfect for Picky Eaters!)

4.90 from 85 votes

I started making these spinach muffins about 10 years ago, when I was desperately trying to get more greens into my toddler's day. When you give them a fun name, like "Ninja Turtle" or "Hulk" muffins, they are a hit! Plus, they're made with wholesome ingredients like oatmeal, peanut butter, and banana. No flour is required!

prep10 mins cook18 mins total28 mins

Servings:24

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ripe banana
• 3 large eggs (see notes for vegan option)
• ½ cup peanut butter
• ⅓ cup honey (see safety note)
• 1 heaping cup fresh baby spinach
• ¾ cup old fashioned rolled oats (certified gluten-free, if needed)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon (optional)
• ½ teaspoon fine sea salt
• ¼ cup mini chocolate chips (optional topping)

Instructions

• Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
• In a high-speed blender, add the banana, eggs, peanut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. (Liquids on the bottom help facilitate better blending.) Blend until very smooth, stopping to scrape the sides as needed.
• Pour the green batter into the greased mini muffin pan, filling the 24 slots. (Alternatively, you can bake these in a standard muffin pan to make 12 muffins.) Sprinkle a few mini chocolate chips on top, if you'd like to.
• Bake the mini muffins at 350ºF for 15 to 18 minutes, or until the muffin tops feel firm to the touch. If you're baking 12 standard muffins, bake them for 25 to 30 minutes at 350ºF.
• Remove the muffins from the oven and allow them to cool before removing them from the muffin tin. Once the muffins are cool, run a knife around the sides of each muffin to help get them out.
• Store the muffins in an airtight container in the fridge for up to 5 days. They can dry-out if left at room temperature for too long. You can also freeze these for up to 3 months.

Video

Notes

Nutrition information is for 1 mini muffin, without the optional chocolate chip topping. This information is automatically calculated, and is just an estimate, not a guarantee.

Safety Note: Do not use honey in a recipe for children under 1 year old. Use maple syrup or another sweetener instead. 

Update & Egg-Free Note: This recipe was updated in March 2023 to create muffins that have a much better, fluffy texture! I hope you’ll give them a try, but if you prefer the original recipe, you can find the printable version here. (The original recipe includes an egg-free option, too.)

Need a nut-free recipe? Try using sunflower butter or tahini as a swap. Or you can try using 2 to 3 tablespoons of a mild-flavored oil, instead of the nut butter.

Full-Size Muffins: If you only have a regular muffin tin, you’ll need to bake these for 25 minutes at 350ºF. I recommend using muffin liners for easy removal from the pan. 

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 59mg | Potassium: 101mg | Fiber: 1g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 0.4mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: spinach muffins

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• Frozen Banana Bites
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If you try this spinach muffin recipe, please leave a comment and star rating below letting me know how you like it!