Description
These Vegan Spinach Blender Muffins are a delicious and nutritious treat packed with fresh spinach, ripe bananas, and wholesome oats. Perfect for a quick breakfast or snack, they are naturally sweetened with pure maple syrup and come together easily in a high-speed blender, making them an ideal choice for busy mornings or anyone seeking a healthy plant-based option.
Ingredients
Wet Ingredients
- 2 medium-size ripe bananas (at least 1 cup mashed)
- ½ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla bean paste
- 5 ounces baby spinach
- ¼ cup pure maple syrup
- ¼ cup creamy peanut butter (see notes for substitutions)
Dry Ingredients
- 2 cups rolled oats (be sure to use certified gluten-free oats if allergic)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (optional)
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin. You can make either 9 medium size muffins or 12 smaller ones, adjusting greasing or lining accordingly.
- Blend Wet Ingredients: In a high-speed blender, add the wet ingredients in this order: mashed bananas, pure maple syrup, non-dairy milk, apple cider vinegar, vanilla bean paste, baby spinach, and creamy peanut butter. Blend on high speed until the mixture is completely smooth.
- Add and Blend Dry Ingredients: Next, add the dry ingredients to the blender: rolled oats, baking powder, baking soda, ground cinnamon, and salt if using. Blend on high again until the oats are thoroughly pulverized and the batter is smooth and creamy. If you want to add any mix-ins like nuts or seeds, fold them in by hand now.
- Fill Muffin Tin and Bake: Pour the batter into the prepared muffin tin. For 9 muffins, fill each cup almost to the top; for 12 muffins, fill each about three-quarters full. Bake in the preheated oven for 22-25 minutes, or until the edges turn a light golden brown and a toothpick inserted in the center comes out clean.
- Cool and Store: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months for longer shelf life.
Notes
- You can substitute creamy peanut butter with almond butter or sunflower seed butter for a different flavor or to accommodate nut allergies.
- Certified gluten-free rolled oats should be used if gluten sensitivity is a concern.
- These muffins freeze well; wrap them individually for easy on-the-go snacks.
- To make smaller muffins suitable for kids, simply fill the muffin tin less and reduce baking time slightly, checking for doneness.
