These healthy spinach muffins are a delicious kid-friendly treat, yet they’re packed with bananas and tons of spinach. Hulk Muffins, Green Machine Muffins, Mint Chocolate Chip Muffins, Blender Muffins, Toddler Muffins whatever you want to call them, they’ll get your picky eater loving spinach!
You’ll love these spinach muffins because they’re
- Quick and easy to make!
- Vegan, gluten-free, soy-free, and allergy-friendly.
- Refined sugar-free!
- A bitesize healthy snack for toddlers!
- Works great for breakfast on the go!
- Packed with healthy bananas and spinach!
Ingredients and Substitutions
Utensils:
- Blender – To blend up the bananas, spinach, and other wet ingredients.
- Mixing bowl – To mix the dry and wet ingredients together.
- Muffin tins – To bake the muffins in
- Spatula – For stirring the dry and wet ingredients together.
Ingredients:
- Bananas – Two ripe bananas for sweetness.
- Spinach – I use a 5 oz bag of pre-washed baby spinach.
- Plant-Based Milk – Any type will do like almond or soy milk.
- Maple Syrup – To sweeten the muffins. You can also use agave nectar or even sugar if you wish. (You can add a little extra for picky eaters).
- Refined Coconut Oil - To keep them moist and rich. You may also use any neutral flavored oil or replace it with apple sauce.
- Flax Meal – This is ground up flax seeds that work as an egg replacer when mixed with a little water.
- Extract – Vanilla for sweet spinach muffins and mint for mint chocolate chip muffins. (You can also use 2-3 drops of food-grade mint oil instead of extract).
- Flour – I use an all-purpose gluten-free flour mix, but you can use any flour you would like. You can use my homemade gluten-free flour mix too. (Don't use any gluten-free flour mixes that contain sorghum flour. I find this to make very chewy muffins).
- Baking Soda and Baking Powder – To make them rise.
- Salt – For flavor.
- Chocolate Chips – (optional) For a little chocolate taste and texture. Great in both the vanilla and mint-flavored muffins.
- Spray Oil - To spray the muffin tins or you can use cupcake liners.
How do I make spinach muffins?
- Preheat your oven to 375° F.
- Mix flax meal and water in a small bowl and set aside.
- Put the dry ingredients into a mixing bowl and give them a stir.
- Blend the bananas with all the wet ingredients in a blender.
- Add spinach and blend again until smooth and green (fill the blender with as much spinach that you can fit, blend and then add more spinach if needed).
- Pour the green blended mixture into the dry ingredients in the mixing bowl.
- Stir until well combined.
- Pour into muffin tins that have been sprayed with a little oil or into cupcake liners.
- Bake for 18 -23 minutes depending on the size of your muffin. (Mini muffins are usually done in 18-20 minutes).
Flavor Variations
Mint Chocolate Chip Muffins – This is my favorite way to make these muffins. The color of them lends you to naturally think that they should be mint-flavored and some chocolate chips thrown in always make any muffin tastier! To make these mint chocolate chip muffins, simply use 1 tsp of mint extract instead and add some chocolate chips to the batter. Sprinkle some more chocolate chips on the top before baking for some extra pretty muffins.
Vanilla Hulk Muffins – These are a sweet muffin with a beautiful bright green color. When you sell them as hulk muffins or green machine muffins, your kids will gobble them down. These work great for picky kids that may not like the stronger flavor of mint. You can still add chocolate chips, raisins, or anything that you like to add a little variety to these muffins.
Making these toddler friendly
- Don't tell them what makes them green.
- Get excited about the muffins and act like they are a treat and not healthy food.
- Add a little sugar or extra sweetener to the first few batches that you make. Slowly reduce the sugar a little with each batch.
- Add some chocolate chips, craisins or raisins to the muffins.
- Sprinkle a little raw sugar or sprinkles on the top before baking to make them look more appealing to picky eaters.
- Call them hulk muffins, Oscar the Grouch muffins, Green Machine muffins or anything else that your kids would respond to.
- Make them in the mini muffin tins for a bite-sized snack that is not too big or overwhelming for kids.
Storing and Freezing
They will keep for about 2 days in a sealed container on the countertop or in the fridge for up to 5 days. You can also freeze them for up to 3 months in an air-tight container or freezer bag.
If you like these muffins, try my other healthy vegan muffins with hidden veggies. They're packed with zucchini and carrots, yet your kids will gobble them down!
More healthy vegan muffins
- Vegan Blueberry Muffins
- Cranberry Orange Muffins
- Vegan Pumpkin Muffins
- Zucchini Bread or Muffins
- Vegan Banana Bread or Muffins
- Oatmeal Mug Muffin
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
A healthy muffin made with bananas and spinach flavored with mint chocolate or vanilla.
- 1 tablespoon flax meal
- 2 1/2 tablespoons water to mix with the flax meal
- 2 medium ripe bananas
- 3/4 cup plant-based milk (Any type will do like almond or soy milk)
- 3/4 cup maple syrup or agave nectar (add an additional 1/4 cup for sweeter muffins).
- 1/4 cup coconut oil or any neutral-flavored oil
- 1 teaspoon mint extract or 2 tsp vanilla extract for sweet spinach muffins
- 5 oz. spinach (about 5 cups)
- 2 cups flour gluten-free flour mix or regular all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips mini chips work best for mini muffins.
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Preheat your oven to 375°F (190°C).
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Mix 1 tbsp flax meal and 2 1/2 tbsp water in a small bowl and set aside.
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Add the dry ingredients (2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips) into a mixing bowl and give them a stir.
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Blend the bananas and all the wet ingredients (3/4 cup plant-based milk, 3/4 cup maple syrup, 1/4 cup coconut oil, 1 tsp mint extract) in a blender.
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Add spinach and blend again until smooth and green (fill the blender with as much spinach as you can fit, blend, then add more spinach if needed).
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Pour the green blended mixture into the dry ingredients in the mixing bowl.
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Stir until well combined.
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Pour into muffin tins that have been sprayed with a little oil or into cupcake liners.
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Bake for 18-23 minutes depending on the size of your muffin. (Mini muffins are usually done in 18-20 minutes).
Recipe Video
Mint Chocolate Chip Muffins –
- To make these mint chocolate chip muffins, simply use 1 tsp of mint extract instead and add some vegan chocolate chips to the batter.
- You can also use 2-3 drops of mint essential oils instead of the extract if you would like. (Mint oil is very strong, so you only need a tiny amount).
- Sprinkle some more chocolate chips on the top before baking for some extra pretty muffins.
Vanilla Hulk Muffins –
- These are a sweet muffin with a beautiful bright green color. Add 2 tsp of vanilla to the batter instead of the mint extract.
- You can still add chocolate chips, raisins, or anything that you like to add a little variety to these muffins.
*Originally published on 2/20/19 updated to include new images 3/11/20.
