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!
What do I need to make spinach muffins?
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).
How can I flavor spinach muffins so my kids will eat them?
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.
Tips to get your toddlers and kids eating healthy green muffins:
- 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.
How long will spinach muffins keep?
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!
Your family will love my other healthy vegan muffin recipes too!
- Vegan Blueberry Muffins
- Cranberry Orange Muffins
- Vegan Pumpkin Muffins
- Zucchini Bread or Muffins
- Gluten-Free Vegan Banana Bread or Muffins
- Oatmeal Mug Muffin
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
A healthy muffin made with bananas and spinach flavored with mint chocolate or vanilla.
- 1 tbsp flax meal
- 2 1/2 tbsp 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 tsp 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 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt
- 1 cup chocolate chips mini chips work best for mini 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).
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.
Can you use wheat flour instead? Excited to try these!
Yes, you definitely can. Enjoy! 🙂
Hi! Can I substitute the flaxseed mixture for applesauce or an egg? Can I substitute the banana with pumpkin? Thanks!
Yes, both substitutions should work. The pumpkin with the spinach may give you a funky color though. 🙂 Let me know how it comes out.
Hi there – my daughter has a nut and dairy allergy so I’m trying to think of what the best alternative to the almond milk would be, would oat milk work?
Hi Acela, any type of plant-based milk will work in this recipe. Oat milk will work great! 🙂
Hmmm…. Im a pretty experienced baker but this batter was quite thin and didn’t come out well. Thoughts? I’m looking forward to working on making this one work! Thanks.
I’m really not sure. I have people making this and contacting me once or twice a week telling me how great they came out. I’ve never had anyone say that they were to wet or didn’t bake up right. Did your batter look like mine did in the video? What type of flour did you use?
I am going to make these today but want to make sure chickpea flour will be ok to use.
I have used a chickpea flour blend, but not just chickpea flour alone. I think it would work, but they may come out more dense than typical. Let me know how it works! 🙂
I did make these but just used regular flour and they are so good!! Even the picky 2 year old ate them and kept asking “more cake please” 🙂 I did use only 1/2 cup maple syrup and they were still plenty sweet. Thank you for the recipe.
Would this work with frozen spinach??
Yes, you would have to thaw it and squeeze out the excess water. Also, make sure to go by weight and not cups. Put in 5 oz. of frozen spinach not 5 cups. 🙂
So, I tried using advocado instead of banana (because our teacher has a serious banana allergy and I wanted to send these to school!) IT DID NOT WORK!! Don’t try avocados, because you’ll end up with a liquid in the middle muffin. To salvage them, we broke them in half and baked them longer, so they’re kinda like pucks, but they taste delicious!! (the only other change I made was I used a 1:1 gluten free mix).
Good to know that avocado doesn’t work. Someone recently asked what they could sub for banana and I thought that zucchini would work, but I have not personally tried other fruits or veggies in place of banana. I hope that you are able to make them again with banana sometime! 🙂
What would you suggest as a substitute for bananas?
I would use about 3/4 cup shredded zucchini instead of banana. Hope that helps. Let me know if you try it! 🙂
A very tasty recipe. We loved it! Thank you
You’re very welcome! So happy that you loved it! 🙂
I came across these as I was looking for a spinach muffin since my toddler began a green smoothie strike. The mint caught me off guard and TBH i thought it sounded weird, and that I had to try it. SO glad I did! We have been devouring these and I have made this recipe about 6 times in the past two weeks. It’s delightful.
I’ve even used kale and mint leaves alongside the spinach, and added spirulina powder to them as well. They really are beautiful muffins. I tried subbing some of the flour for oats but they come out pretty wet still, so I’d have to play with the proportions a bit more than I know how to.
Thanks!
Thanks Erika! I’m so happy that you like them! If you want to sub out oat flour, try my recipe for gluten free flour that made with mostly oat flour. It works well with these muffins, but make sure to go by weight, not measurement because the oat flour has more bran in it that tends to fluff it up. (I find that I need about 1 cup + 2tbsp of oat flour for every cup of wheat flour). Enjoy! 🙂
These are fantastic!!! I made them for my 5yo who refuses to eat anything with color and he loved them and asked for more. They are great for everyone, even my mother and her friend loved them and asked for the recipe. With no refined sugar they don’t interfere with their blood sugar. I substituted an egg, cow’s milk and honey for some of the ingredients and they still came out moist and fluffy. I will absolutely make these again to sneak more veggies in our diets. Kudos!
So happy that you and your family liked them and it helped to sneak some spinach into the 5-year-old! It really does make a beautiful color! 🙂
These are so cute, and my kids would adore them. Thank you for the great recipe!!
Just in time for st.patties day! My family will love these festive, healthy muffins 🙂
Thanks! Hope that your family enjoys them! 🙂
My boys will love these! Thanks!
You’re welcome! Enjoy!
I can’t wait to try these (the vanilla version)! I will make them and keep their ingredients a mystery…YUM!
Hope that you enjoy them! 🙂
I was skeptical but these muffins were awesome. My kids devoured them spinach and all! Thanks for another amazing recipe!
Awesome! So glad that your kids liked them! It’s hard to believe you can stuff that much spinach in there and they still tastes amazing! 🙂