These spinach banana muffins taste like banana muffins and have a bright and vibrant green color from the spinach. They are great for baby-led weaning, freeze well, and make a great breakfast or snack!

Spinach banana muffins served on a wooden plate. Some muffins cooling on a wire rack in the background.

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Spinach contains so many health benefits making it great to add to different foods. Spinach gives baked goods a naturally bright green color that adds a fun twist to normal muffins!

WHAT YOU’LL NEED

Here is what you’ll need to make these spinach banana muffins:

Ingredients to make spinach banana muffins. See recipe card for detailed ingredient quantities.

Spinach: For added nutrients and vitamins. The main star ingredient that gives these muffins that bright green color.
Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach banana muffins gluten-free.
Cinnamon: Warm spice for added flavor.
Baking Powder/Soda: Leavening agents to help the muffins rise.
Salt: To preserve the freshness of the muffins and balance out the flavors.
Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
Egg: Used as a binder to help hold the muffins together.
Vanilla: To enhance the natural sweetness in these muffins.
Oil: I used extra light tasting olive oil, but any mild tasting oil works as well.

PROCESS

Blend oats into a flour and combine in a bowl with baking powder, baking soda, salt, and cinnamon.
Blend the milk, spinach, vanilla and oil, egg, and banana until combined.
Pour the spinach mixture on top of dry ingredients and stir until combined. Do not overmix the batter, just mix it enough until it is all incorporated.
Pour into a mini muffin pan and bake at 375 degrees F for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.

Steps to make spinach banana muffins. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

Spinach banana muffins fresh out of the oven

SUBSTITUTIONS

Milk: You may substitute the milk with any dairy-free alternative such as oat milk or coconut milk.
Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
Oil: I used extra light-tasting olive oil in this recipe, but it may be replaced with coconut oil or any other type of mild-tasting oil. It may also be substituted with equal parts melted butter.
Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.

Spinach banana muffins served on a wooden plate

RECIPE NOTES

This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
I love using this nutribullet blender to blend the ingredients into a smooth batter!
I like to use very ripe bananas with several brown spots, The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.