Here is a super-easy, grab-and-go muffin to make at the start of the week: Spinach and Banana Blender Muffins.
These muffins come together much like a smoothie: simply combine the ingredients in a high-powered blender, pour the batter into a muffin tin, and bake. The result is moist, lightly sweet muffins with a subtle green hue from the spinach—an easy way to tuck extra nutrients into a family-friendly snack or quick breakfast.
One thing I love about this blender muffin method is that you can use ripe bananas without waiting for them to become overripe. While overripe bananas work well, this recipe accepts bananas that are merely ripe, so you don’t have to wait to enjoy fresh banana flavor in your muffins. The blender method also produces an evenly mixed batter with minimal hands-on time.
I usually boost these muffins by adding a vanilla collagen superfood powder for extra protein and healthy fats. The product I use includes collagen and plant protein, plus medium-chain triglycerides (MCTs) that help keep the muffins satisfying. That said, the muffins are delicious whether or not you add the collagen powder—if you prefer to omit it, simply replace the scoop with an equal portion of almond flour or another mild-flavored protein powder.
These Spinach and Banana Blender Muffins are a great meal-prep option: make a batch on Sunday and you’ll have handheld breakfasts or snacks ready for the week. They freeze and reheat well, and kids often enjoy the slightly sweet, soft texture—many family members won’t even notice the spinach.
Blender Muffins
10
15
12 muffins
Ingredients
- 1 ½ cups banana peeled and broken into 1-inch pieces (about 3 small bananas)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup liquid coconut oil (substitute avocado oil if desired)
- 3 tbsp Vanilla Collagen Superfood
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup tapioca flour
- 1 ¼ cups almond flour
- 3 cups packed baby spinach
Instructions
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Preheat the oven to 350°F (175°C).
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Add the banana, eggs, maple syrup, and coconut oil to a high-powered blender. Blend until smooth and fully combined.
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Turn the blender off and add the collagen superfood (or an alternative), cinnamon, salt, baking powder, baking soda, tapioca flour, almond flour, and spinach. Blend again until the batter is smooth and the spinach is fully incorporated. Stop the blender occasionally to scrape down the sides so everything mixes evenly.
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Place paper liners in a 12-cup muffin tin. Evenly divide the batter among the liners, filling each one about three-quarters full.
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Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean and the tops are set. Let the muffins cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Nutrition information is automatically calculated, so it should be used as an approximation.
Additional Info
Alex Snodgrass
12 muffins
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Tips and variations:
- Make it nut-free: replace almond flour with an equal amount of oat flour and increase tapioca to maintain texture (note: this changes the nutrition and may not be suitable for paleo).
- Want more sweetness or texture? Fold in chopped walnuts or dark chocolate chips after blending and before baking.
- To boost protein without the collagen product, add a neutral-flavored protein powder or an extra 2 tablespoons of almond flour.
- Storage: keep muffins at room temperature in an airtight container for up to 2 days, refrigerate up to 5 days, or freeze for up to 3 months. Reheat gently in the microwave or oven.
- Make-ahead: bake and cool completely, then freeze in single layers separated by parchment. Thaw in the fridge overnight or reheat from frozen for a quick breakfast.
Serving suggestions: enjoy these muffins plain, spread with a smear of nut butter, or serve with yogurt and fresh fruit for a balanced breakfast. Because the muffins contain spinach, they deliver a subtle vegetable boost while still tasting sweet and familiar.