Gluten Free Spinach Banana Muffins with Greek Yogurt

These Spinach Banana Muffins are made with wholesome ingredients and a great way to get veggies and protein into little mouths and picky eaters. Made with fiber-rich oat flour, spinach, greek yogurt and bananas, these gluten-free banana and spinach muffins are made in a blender and lightly sweetened with maple syrup.

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At first, when I learned about the idea of spinach muffins, I was grossed out. Why would I ever add spinach to something as delicious as a muffin?

And then I had kids, and well…I understood. Even as a mom and Registered Dietitian, I’m all about serving veggies to toddlers and picky eaters in new ways.

After all, repeated exposure counts and these spinach muffins with banana are pretty cool and “green” looking – like Green Goblin Muffins, as my 3-year-old calls them. We love to serve these as breakfast muffins for kids!

My kids absolutely devoured these – they weren’t turned off by the green at all, even when I told them it was spinach. The chocolate chips helped.

These were gone in a day! My daughter even wanted to take some to her “Friends” at school because she was proud of how great they were.

Why the Dietitian Mom Loves this Recipe

Muffins are the epitome of easy snacks because you can make them in bulk, freeze them, defrost them for a lunchbox, and add veggies, yogurt, and/or protein to them. So versatile, plus these spinach banana oat muffins are so delicious!

I can promise you that you don’t taste the spinach – just like hiding it in a smoothie. These spinach banana blender muffins are a win.

We’ve added spinach to our Chocolate Veggie Muffins with great success, so this is another option for parents trying everything to get spinach into their toddlers.

Why You’ll Love These Higher Protein Spinach Banana Muffins

• They are ready in 30 minutes and great for on the go! We love healthy muffins for to-go snacks.
• Veggies + protein! Greek yogurt adds some satiating protein and gut-friendly probiotics for little bellies. Each spinach banana oat muffin offers 5 grams of protein.
• Spinach banana muffins are easy to freeze, serve as a pre/post sports snack and great for school outings. We freeze them in stasher bags.
• We love that these gluten-free spinach banana oat muffins have the perfect soft texture with natural browning from the bananas.
• Nursing friendly – As I’m about to head into my fourth postpartum, one-handed nursing snacks with fiber and protein are always a plus.

Notes About Key Ingredients

You can see the wholesome ingredients you’ll need here. Here are a few notes.

• oat flour – I buy pre-ground oat flour, but you can easily grind your own rolled oats in a blender into a flour. I love baking with oat flour since it tends to be light and airy, but you have to be careful not to overmix it because it is so light and airy.
• oil – I used olive oil, but you could also use canola oil or avocado oil, or even melted coconut oil.
• chocolate chips – Completely optional but adding them does make them more appealing for myself and the kids. I prefer mini chocolate chips – the secret to using less but making it look like more!
• sweetener – I used 1/4 cup of maple syrup, but sugar or honey works too. You can also omit this, especially if serving as baby led weaning muffins.

How to Make Spinach Banana Blender Muffins

Begin by preheating your oven to 350 degrees F. While the oven is preheating, mix your dry ingredients in a bowl.

Then, combine the wet ingredients in a high speed blender. Blend until the spinach leaves are completely blended and mixture reaches a uniform consistency.

Next, combine the wet and dry ingredients in one large bowl and slowly add the chocolate chips and stir.

Divide and scoop the batter evenly into your muffin tin (I like to use a cookie scooper for uniform muffins). Add extra chocolate chips if you desire.

Bake for 20-24 minutes, or until the muffins pass the fork test (insert a fork into the center; if it comes out clean, they are cooked).

Let your banana and spinach muffins cool for 10-15 minutes on a wire rack and then dig in!

Tips for Success

Here are some tips for the best-tasting banana spinach muffins.

• Don’t overmix! As I mentioned earlier, when testing the recipe, oat flour is light and airy, so you don’t want to overmix it.
• Riper bananas will lead to more natural sweetness when baking, and you can reduce the maple syrup if needed.
• Plain or vanilla greek yogurt both work well!
• I like to be up front with my toddler about why these muffins are green – “Can you believe we added spinach to these? How cool to see the muffins turn green!”

Servings 12 muffins

Gluten Free Spinach Banana Muffins with Greek Yogurt

Sarah Schlichter, MPH, RDN

These Spinach Banana Muffins are made with wholesome ingredients and a great way to get veggies and protein into little mouths and picky eaters. Made with fiber-rich oat flour, spinach, greek yogurt and bananas, these spinach and banana muffins are mostly made in a blender and lightly sweetened with maple syrup.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients  

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Dry Ingredients

• 2 cups oat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅓ cup chocolate chips, I prefer mini chocolate chips

Wet Ingredients

• ½ cup plain greek yogurt
• ⅓ cup olive oil or canola oil
• 2 cups spinach
• 2 medium bananas, the riper the better
• ¼ cup maple syrup or honey
• 2 eggs
• 1 tsp vanilla extract

Instructions 

1. Preheat the oven to 350 degrees and grease a muffin tin or line it with muffin liners.
2. In a large bowl, mix dry ingredients (flour through salt; omit the chocolate chips for now).
3. In a high speed blender or food processor, combine the wet ingredients (greek yogurt, oil, spinach, bananas, maple syrup, eggs, vanilla extract). Blend until it reaches a uniform consistency and the spinach leaves are fully incorporated.
4. Combine the wet mixture from the food processor with the dry ingredients in the large bowl. Gently mix, adding in the chocolate chips.
5. Scoop the batter evenly into a muffin tin and top with extra chocolate chips if desired and a pinch of sea salt.
6. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 20 minutes).

Notes

• Since oat flour is light and airy, take care not to overmix the batter. 
• Riper bananas will lead to more natural sweetness when baking.
• Storage: These can be stored in an airtight container at room temperature for 3 days, or in the fridge for up to 6 days. They freeze really well in stasher bags or freezer ziplock bags for up to 3 months!

Nutrition

Serving: 1Calories: 212kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 28mgSodium: 228mgPotassium: 224mgFiber: 2gSugar: 10gVitamin A: 521IUVitamin C: 3mgCalcium: 51mgIron: 1mg

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