Sweet Spinach Banana Muffins (Vegan)
These Sweet Vegan Spinach Banana Muffins are soft, moist, and naturally green, with delicious banana flavor and chocolate chips in every bite. Made with spinach, ripe banana, and simple plant-based ingredients, they’re an easy eggless, dairy-free, and oat-free muffin for breakfast or a snack.
Equipment
- 1 Mixing bowl
- 1 high speed blender
- 1 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 cane sugar or white/brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Wet Ingredients
- 1 cup mashed bananas
- 2 cups fresh baby spinach
- ⅓ cup almond milk or any plant milk
- ¼ cup sunflower oil ot any neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
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 cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- In a blender, blend the mashed bananas, fresh spinach, almond milk, oil, vanilla extract, and vinegar until smooth.1 cup mashed bananas, 2 cups fresh baby spinach, ⅓ cup almond milk, ¼ cup sunflower oil, 1 teaspoon vanilla extract, 1 teaspoon apple cider 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.
Notes
- Measure the banana carefully: Use exactly 1 cup of blended banana. Too much banana can make the muffins overly moist or gummy.
- Blend until smooth: Blend the spinach and banana mixture thoroughly so there are no leafy pieces in the finished muffins.
- Use ripe bananas: Brown-spotted bananas provide the best sweetness, flavor, and moisture.
- Measure the flour correctly: Fluff the flour, spoon it into your measuring cup, and level it with a knife rather than scooping directly from the bag.
- Don’t overmix: Gently fold the dry ingredients into the wet ingredients until just combined. A few small streaks of flour are fine.
- Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen muffins at room temperature before serving.
Nutrition
Calories: 168kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 161mgPotassium: 198mgFiber: 3gSugar: 9gVitamin A: 483IUVitamin C: 3mgCalcium: 42mgIron: 1mg
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