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Say hello to our boys’ favorite spinach banana muffins — or as Teo proudly calls them, green monster muffins. ♡

This recipe is a fun, “greenified” twist on my go-to healthy banana muffins recipe, which we’ve made at least a million times since having kids. (Truly, it’s the rare baking recipe I have memorized since we make it so often!) I decided to try something fun this St. Patrick’s Day and added in a ton of fresh spinach to surprise the boys with green muffins for breakfast. And sure enough, they were a hit! Also a tiny parenting win getting in some extra greens!

We all love this recipe because it’s super banana-forward, with just the right hint of vanilla and warming spices. It’s naturally sweetened with ripe bananas and maple syrup, made with wholesome oat flour (or you can blend up old-fashioned oats), and the batter comes together effortlessly in the blender — no extra mixing bowls or whisks needed! These banana muffins also freeze beautifully, making them perfect for quick breakfasts or grab-and-go snacks.

So whether you’re making these banana muffins for a festive breakfast, meal prep, or an easy snack, these muffins are as fun as they are nourishing. Everyone in our house loves them!

Blender Banana Muffins Ingredients

Here are a few quick notes about the ingredients you will need to make these spinach banana muffins:

• Spinach: A big handful of fresh baby spinach blends seamlessly into the batter, giving the muffins a vibrant green color and an extra boost of nutrients.
• Oat flour: Oat flour gives these muffins a tender, springy texture and keeps this recipe gluten-free. If you don’t have oat flour in your pantry, you can also just purée old-fashioned oats in the blender until they reach a powder consistency.
• Ripe bananas: Ripe bananas help to bind the batter together while adding sweet flavor and moisture to the batter. The riper, the better here — bananas provide most of the sweetener for this recipe!
• Maple syrup: I like using maple syrup as a natural sweetener in this recipe, as its caramel-like flavor plays so well with the flavor of the bananas. That said, you’re more than welcome to substitute in any type of granulated sugar if you prefer.
• Plain milk (any kind): Milk helps add extra moisture so that the muffins are nice and fluffy. Feel free to use your choice of dairy milk or any plain plant-based milk.
• Oil: A splash of oil adds softness and moisture to each bite. I typically use avocado oil, but any neutral-flavored oil will work.
• Vanilla extract: A touch of vanilla adds warmth and enhances all of the sweet, cozy spices in these muffins.
• Eggs: Protein-rich eggs help to bind the muffin batter together and gives them a nice fluffy texture.
• Pumpkin pie spice: Yes, even when it’s not “pumpkin season”, this warming spice mix is my favorite shortcut for giving these muffins the most delicious hint of cinnamon, nutmeg and ginger. Feel free to buy a jar or make your own.
• Baking soda: Baking soda helps the muffins to rise so that they’re perfectly fluffy.
• Sea salt: Last but certainly not least, salt is the essential ingredient that makes all of these delicious flavors pop!

Recipe Variations

Here are a few more ideas to customize these blender banana muffins if you’d like. (I recommend no more than 2/3 cup total add-ins.)

• Add chocolate chips: Add up to 1/2 cup semisweet chocolate chips to the batter.
• Add nuts: Add up to 1/2 cup chopped nuts (such as walnuts or pecans) to the batter.
• Add dried fruit: Add up to 1/2 cup dried fruit (such as cranberries, cherries, raisins, chopped apricots, etc) to the batter.

More Healthy Muffin Recipes

Looking for more wholesome muffin recipes to try? Here are a few of our favorites:

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