Here’s an easy, on-the-go muffin you can make at the start of the week: Spinach and Banana Blender Muffins.
Like making a smoothie, these muffins are blended in minutes: add the ingredients to a blender, puree, pour into a lined muffin tin, and bake. The result is tender, nutritious muffins that are perfect for breakfasts, snacks, or packed lunches.
One great feature of this recipe is that it accepts ripe bananas — you don’t need to wait for them to be overripe as with many banana-baked goods. While overripe bananas also work well and add extra sweetness, this recipe is flexible when you want muffins right away.
For extra protein and nutrition I often add a vanilla collagen superfood powder, which brings collagen, plant protein, and MCTs to the mix. If you’d rather skip that ingredient, simply omit it or replace it with your preferred protein powder. The muffins remain moist, flavorful, and green from the spinach without changing the overall texture.
My family loves these blender muffins, and they’re simple enough to become a weekly make-ahead favorite.
Blender Muffins
Ingredients
- 1 ½ cups banana peeled and broken into 1-inch pieces (about 3 small bananas)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup liquid coconut oil substitute avocado oil if preferred
- 3 tbsp Vanilla collagen superfood (optional)
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup tapioca flour
- 1 ¼ cups almond flour
- 3 cups packed baby spinach
Instructions
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Preheat oven to 350°F (175°C).
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Add bananas, eggs, maple syrup, and liquid coconut oil to a high-powered blender. Blend until completely smooth.
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Turn off the blender, then add the collagen superfood (if using), cinnamon, salt, baking powder, baking soda, tapioca flour, almond flour, and spinach. Blend again until smooth. Pause and scrape the sides as needed so everything mixes evenly.
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Line a 12-cup muffin tin with paper liners. Pour the batter evenly into the liners, filling each about ¾ full.
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Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to rest in the pan for at least 5 minutes before transferring to a wire rack to cool.
Nutrition information is automatically calculated and should be used only as an approximation.