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Close-up of kid-friendly banana spinach muffins, displaying their moist texture and healthy spinach, perfect for breakfast or snacks.
Alyssa

Kid-Friendly Blender Banana Spinach Muffins

Easy, kid-friendly banana spinach muffins make the perfect breakfast or snack during busy weeks. They're naturally sweetened, packed with sneaky veggies, and freezer-friendly for nutritious muffins any time!
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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

Ingredients
  

  • 2 large eggs
  • 2 medium extra ripe bananas with LOTS of brown spots
  • 0.25 cup pure maple syrup or honey
  • 0.33 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
  • 0.25 cup flaxseed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 tablespoons hemp seeds optional

Method
 

  1. Preheat the oven to 375 degrees F. Line a muffin tin with 10 muffin liners. 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 large blender and blend on high for 1 minute or until completely smooth. Set aside.
  3. In a large bowl whisk together the almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined.
  4. Pour the blended wet ingredients over the dry ingredients and mix with a wooden spoon until well combined. Divide the batter between the muffin liners.
  5. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached.