Vegan Spinach Banana Muffins are sweet, moist, and easy to make, with no egg and no oats. These healthy green smoothie muffins, studded with chocolate chips, are perfect for breakfast or a snack.
Got a few spotty, ripe bananas? Try my 2 banana muffins or my banana chocolate chip muffins next!
Please note that the photos and ingredients of this recipe were updated recently.
I often find myself snacking on my savory spinach muffins - no banana needed there! But when I crave something sweeter, these vegan spinach banana muffins hit the spot perfectly.
Inspired by my spinach banana smoothie and my eggless banana and spinach pancakes, and after plenty of testing and experimenting, I’ve finally perfected these blender muffins to be soft, fluffy, and incredibly easy to make in under 30 minutes.
They’re light and sweet, with a hint of spinach and delightful bursts of chocolate in every bite. The chocolate chips add a special touch, making these muffins even more delicious.
They’re tender and moist with a subtle sweetness from the ripe bananas, and the spinach adds a delicate green flavor. These muffins are a tasty and nutritious treat that's perfect for any time of day.
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Why You'll Love These Green Smoothie Muffins
- Quick and easy: With just a few simple ingredients, these muffins are quick and easy to prepare.
- Plant-based: They're a great option for those who are vegan or dairy-free.
- Kid-friendly: Perfect for packing in lunchboxes or enjoying as a snack.
Ingredients and Substitutions
- Fresh baby spinach: Adds a nutrient boost and vibrant green color.
- Ripe bananas: Provide natural sweetness and moisture. For more delicious banana muffins try my blackberry banana muffins.
- Flour: For a heartier texture, I used whole wheat flour, but all-purpose or spelt flour can also be used.
- Plant-based milk: I used almond milk, which adds moisture and helps bind everything together. Soy milk, oat milk, or any other plant-based milk will work.
- Vegetable oil: I used sunflower oil, but you can swap it for any neutral vegetable oil such as canola, grapeseed, or melted coconut oil.
- Sugar: I used brown sugar but granulated white sugar or coconut sugar can be used as alternatives.
- Vanilla extract: Adds a warm, sweet flavor.
- Baking soda + vinegar: Acts as a leavening agent, helping the muffins rise. You can use white or apple cider vinegar.
- Salt: Balances the sweetness and enhances flavor.
- Dairy-free chocolate chips: Provide chocolatey bursts. You can substitute with carob chips or chopped dark chocolate.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Spinach Banana Muffins
Mix dry ingredients: Preheat your oven to 350°F (180°C) and line a 12-muffin pan with silicone or paper liners. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
Blend wet ingredients: In a blender, blend the ripe bananas, fresh spinach, almond milk, oil, vanilla extract, and vinegar until smooth.
Combine. Pour the blended mixture into the dry ingredients and stir until just combined - do not overmix. Gently fold in the dairy-free chocolate chips.
Bake: Pour the batter evenly into the prepared muffin tins. Bake for 22-23 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage
Let the muffins cool completely. Store them in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.
To freeze, place them in a freezer-safe bag for up to 3 months.
Variations
- Nutty spinach muffins: Add a handful of chopped walnuts or pecans to the batter for extra crunch and healthy fats.
- Berry spinach muffins: Swap the chocolate chips for fresh or frozen blueberries, raspberries, or strawberries for a fruity twist.
- Cinnamon spice muffins: Stir in 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- Oil-free muffins: Use unsweetened applesauce or mashed banana instead of oil for a lower-fat option.
Top Tips
- Use ripe bananas: For the best flavor and sweetness, use ripe bananas with brown spots.
- Blend spinach thoroughly: To avoid any leafy bits in your muffins, make sure to blend the spinach and banana mixture until completely smooth.
- Don't overmix: Overmixing can lead to tough muffins. Gently fold in the dry ingredients until just combined.
- Test doneness: Insert a toothpick into the center of a muffin, if it comes out clean or with a few crumbs, they’re ready to take out of the oven.
- Measure flour correctly: Gently fluff the flour and level it off with a knife. This avoids using too much flour and keeps your muffins light.
Frequently Asked Questions (FAQ's)
Yes, you can make these muffins gluten-free by using a 1:1 ratio of gluten-free flour blend.
Absolutely! You can leave out the chocolate chips or substitute with nuts, or dried fruit, or just enjoy them plain.
I don't recommend blending all ingredients because it can result in dense muffins. Blending the flour will develop gluten, which affects the texture. It's best to blend the wet ingredients separately and then gently mix them with the dry ingredients.
More Vegan Muffin Recipes
- Dairy-free blackberry muffins
- Eggless cranberry orange muffins
- Vegan lemon muffins
- Carrot and pineapple muffins
📖 Recipe
Green Smoothie Spinach Banana Muffins (Vegan)
Equipment
- Mixing bowl
- Blender
- standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
Ingredients
Dry Ingredients
- 1 + ½ cups whole wheat flour or all-purpose flour
- ¼ cup brown sugar or white sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Wet Ingredients
- 2 ripe bananas (1 cup blended)
- 2 cups fresh baby spinach
- ⅓ cup almond milk
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar white or apple cider
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-muffin pan with silicone or paper liners. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.1 + ½ cups whole wheat flour, ¼ cup brown sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- In a blender, blend the ripe bananas, fresh spinach, almond milk, oil, vanilla extract, and vinegar until smooth.2 ripe bananas, 2 cups fresh baby spinach, ⅓ cup almond milk, ¼ cup sunflower oil, 1 teaspoon vanilla extract, 1 teaspoon vinegar
- Pour the blended mixture into the dry ingredients and stir until just combined- do not overmix. Gently fold in the dairy-free chocolate chips.½ cup dairy-free chocolate chips
- Pour the batter evenly into the prepared muffin tins. Bake for 22-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Storage: Let the muffins cool completely. Store them in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days. To freeze, place them in a freezer-safe bag for up to 3 months.
- Use ripe bananas: For the best flavor and sweetness, use ripe bananas with brown spots.
- Blend spinach thoroughly: To avoid any leafy bits in your muffins, make sure to blend the spinach and banana mixture until completely smooth.
- Don't overmix: Overmixing can lead to tough muffins. Gently fold in the dry ingredients until just combined.
- Test doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready to take out of the oven.
- Measure flour correctly: Gently fluff the flour and level it off with a knife. This avoids using too much flour and keeps your muffins light.
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See the post above for more substitutions, variations, and serving suggestions.
Nutrition
For food safety guidelines check USDA.gov.
If you try these spinach and banana muffins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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