master

Blender Spinach Banana Muffins are easy, healthy, freezer-friendly & full of fruit & veggies! Gluten-free, dairy-free, no refined sugar & vegan-friendly

Katie

Blender Spinach Banana Muffins recipe gluten-free dairy-free

old-fashioned oats

ground flaxseed

baking powder

baking soda

salt

ground cinnamon

coconut sugar or your favorite granulated sugar

almond milk

packed spinach leaves

coconut oil

extra-ripe large bananas

eggs**

vanilla

oven

Preheat oven to 375 degrees F. Grease or line a muffin tin.

Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.

Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.

Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.

Add bananas and coconut oil and blend until smooth.

Add vanilla and eggs and blend until just combined

Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!

Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.