Vegan Spinach Muffins

Get ready for St. Patrick’s Day with these vegan blender spinach muffins. These fluffy and festive muffins are made with whole-grain flour and naturally sweetened with maple syrup and bananas.

Close up of a vegan spinach muffin on a white plate.

Why you’ll love them

As much as you will love these, I can guarantee that your kiddos will love them even more. Here are just a few reasons why they’re perfect for everyone in the family.

  • Simple- Talk about easy. Just throw everything into a blender and let it go. Clean up is a breeze and these muffins are out of the oven in less than 30 minutes. Can’t get much better than that.
  • Naturally-sweetened- These muffins are made with maple syrup and bananas. That’s all you need to give these muffins a subtle sweetness.
  • Kid-friendly- My kiddos love these! And I love that they are loaded with good stuff like whole-wheat flour, spinach, and flax.
A cut open vegan spinach muffin on a white plate.

Blender Spinach Muffins

FLAX EGGS

Flax eggs are my favorite alternative to eggs when baking. Some people use chia seeds, but I prefer flax. It blends more easily with the rest of the ingredients. I love chia seeds, but I don’t really want them floating around in my baked goods. Just a personal preference.

Blend it up

Preheat the oven to 350°F. Prepare a muffin tin with cooking spray or muffin liners.

In the bowl of your blender, combine the water and flaxseed meal. Stir to combine and allow the mixture to sit for 10 minutes until gelled. 

Once the flaxegg is set, add the almond milk, melted coconut oil, maple syrup, vanilla extract, peeled banana, and baby spinach Blend the liquids until all the spinach is thoroughly chopped and incorporated.

Next, add the dry ingredients: whole-wheat flour, cinnamon, baking soda, baking powder, and salt. Turn on the blender and blend until just combined stopping periodically to scrape down the sides. 

Lastly, fill each muffin tin up ¾ of the way to the top. Bake the muffins for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean. Allow them to cool in the muffin tin.

Serve these vegan spinach muffins warm with vegan butter or freeze them for up to 3 months.

A lose up of a vegan spinach muffin in a metal tin with shamrocks in the foreground.

Ingredient Health Benefits

Bananas- vitamin C, B6, fiber, potassium

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Spinach- fiber, vitamin K, calcium, iron, magnesium, manganese, folate, vitamin B, vitamin A, glycolipids (cancer cell growth suppressors)

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Vegan Spinach Muffins

Erin
These fluffy and festive muffins are made with whole-grain flour and naturally sweetened with maple syrup and bananas.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Refined Sugar-free, Vegan
Servings 12 muffins

Equipment

  • High-Speed Blender

Ingredients
  

  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • ¾ cup almond milk
  • ½ cup coconut oil, melted
  • cup maple syrup
  • 1 tsp vanilla extract
  • 1 large very ripe banana
  • 6 oz baby spinach
  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions
 

  • Preheat the oven to 350°F. Prepare a muffin tin with cooking spray or muffin liners.
  • In the bowl of your blender, combine the water and flaxseed meal. Stir to combine and allow to sit for 10 minutes until jelled.
  • Once the flaxegg is set, add the almond milk, melted coconut oil, maple syrup, vanilla extract, peeled banana, and baby spinach. Blend until well combined and spinach is incorporated.
  • Next add the whole-wheat flour, cinnamon, baking soda, baking powder, and salt. Blend until just combined stopping periodically to scrape down the sides.
  • Fill each muffin tin up ¾ of the way to the top. Bake for 20-25 minutes or until golden and toothpick inserted into the center comes out clean.
Keyword 30-minutes, baking, banana, blender, easy, flaxegg, holiday baking, plant-based, quick, simple, spinach

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