Easy Blender Spinach Banana Muffins Recipe

Introduction

These Easy Blender Muffins are a quick and nutritious snack packed with spinach and banana. Made in a blender, they come together effortlessly and are perfect for busy mornings or a healthy treat.

Ingredients

• 2 cups spinach
• 1 very ripe large banana
• 1 egg
• 1 tbsp flax meal
• ¼ cup Greek yogurt
• ¼ cup avocado oil
• ¼ cup maple syrup
• 1 cup rolled oats
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ½ tsp baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with olive oil spray or butter.
2. Step 2: Place all ingredients into a blender and blend until you get a somewhat smooth batter.
3. Step 3: Using a tablespoon, pour about 1 to 1½ tablespoons of batter into each muffin cup.
4. Step 4: Bake at 350°F for 12 to 13 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Step 5: Remove the muffins from the oven and allow them to cool before serving.

Tips & Variations

• Substitute avocado oil with mild-flavored oils like canola or melted coconut oil if preferred.
• Try adding a handful of chocolate chips or chopped nuts for extra texture and flavor.
• For a gluten-free option, use certified gluten-free oats.

Storage

Store the muffins in an airtight container in the refrigerator for up to one week. To reheat, warm them in the microwave for 15-20 seconds or enjoy them cold as a quick snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of avocado oil?

Yes, you can replace avocado oil with other mild oils like canola, vegetable, or melted coconut oil without significantly altering the taste or texture.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Place them in a freezer-safe container or bag and thaw at room temperature or warm briefly in the microwave before serving.

Easy Blender Spinach Banana Muffins Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

These Easy Blender Muffins are a nutritious and delicious treat made by blending spinach, banana, oats, and other wholesome ingredients into a smooth batter. Perfectly portioned in a mini muffin pan, these muffins bake quickly and make a great snack or breakfast option that can be stored in the refrigerator for up to a week.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups spinach
• 1 very ripe large banana
• 1 egg
• 1 tbsp flax meal
• ¼ cup Greek yogurt
• ¼ cup avocado oil
• ¼ cup maple syrup
• ½ tsp vanilla extract

Dry Ingredients

• 1 cup rolled oats
• ¼ tsp baking soda
• ½ tsp baking powder

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to get it ready for baking the muffins.
2. Prepare the muffin pan: Grease your mini muffin pan well with olive oil spray or butter to prevent sticking.
3. Make the batter: Add all the ingredients into a blender and blend until you achieve a somewhat smooth batter. It will be thick but well combined.
4. Portion the batter: Using a tablespoon, scoop the batter into each muffin cup. About 1 to 1.5 tablespoons per muffin ensures even-sized mini muffins.
5. Bake the muffins: Place the muffin pan in the oven and bake at 350°F for 12 to 13 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and store: Remove the muffins from the oven and let them cool completely before removing them from the pan. Store in an airtight container in the refrigerator for up to one week.
7. Serve: Enjoy these muffins as a healthy snack or quick breakfast option as needed.

Notes

• Substitute avocado oil with other mild oils such as olive oil or coconut oil if desired.
• Ensure the banana is very ripe for optimal sweetness and moisture in the muffins.
• You can use a regular-sized muffin pan, but baking time will need to be adjusted accordingly.
• These muffins keep well refrigerated for up to one week and can be reheated slightly before serving.
• Use rolled oats rather than instant or quick oats for better texture.

Keywords: easy blender muffins, healthy muffins, spinach muffins, banana muffins, quick breakfast, kid-friendly snacks, mini muffins, oat muffins