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.
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.
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.
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
Equipment
- High-Speed Blender
Ingredients
- 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
- ¾ cup almond milk
- ½ cup coconut oil, melted
- ⅓ 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
- 1½ 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.
