Green Smoothie Spinach Banana Muffins (Vegan)
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.
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
Calories: 170kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 162mgPotassium: 207mgFiber: 3gSugar: 10gVitamin A: 484IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!
