Vegan Spinach Banana Muffins
These vegan spinach banana muffins don’t contain hidden veggies per say. They more take the approach of being so overtly full of veggies that it becomes a novelty.
My kids love these muffins, but I think it’s mainly because it’s crazy to have a food that’s so green, but isn’t something boring like spinach (shhh I won’t tell them if you don’t!).
I had been seeing versions of this recipe around quite a bit, but they all contained high amounts of butter and eggs. Unfortunately the existing recipes had too much egg and dairy to make straight substitutions. After some work, I came up with this recipe.
These vegan spinach banana muffins are a gorgeous colour, but more importantly, they are light and fluffy, and most definitely don’t taste of spinach! In fact, if you had your eyes closed, you wouldn’t even know you were eating green muffins!
To Make:
This recipe packs in two full cups of spinach. You can add more, but I find it gets to the point where you can actually taste the spinach. So you either have spinach-ey muffins, or need to add quite a bit of sweetener to mask it.
I use coconut sugar in this recipe. You could replace this with another dry sweetener, but I find the recipe doesn’t work with a liquid sweetener like maple syrup.
When you blend the spinach and milk in the first step, make sure the spinach is completely blended and smooth. I find this is easier if you make sure you put the milk in first. If the spinach mix isn’t smooth, you end up with bits of spinach through the muffins which some kids may object to.
If you’re looking for more muffin recipes, check out my Banana muffins, which have a nutrient boost from chickpeas!
Vegan Spinach Banana Muffins
Ingredients
- 2 cups Soy Milk or other dairy free milk
- 2 cups Baby Spinach tightly packed
- 3 medium Bananas
- 2 tspn Vanilla Extract
- 2.5 cups Plain Flour
- 4 tspn Baking Powder
- 1 cup Rolled Oats
- 3/4 cup Coconut Sugar
Instructions
- Preheat oven to 180 degrees C. Prepare muffin trays with patty pans, or by lightly greasing them.
- Place milk and spinach in a blender. Blend until spinach is smooth.
- Add Banana and vanilla. Blend until banana is just combined.
- Sift dry ingredients into a large bowl. Mix with a wooden spoon until combined.
- Add spinach mix to dry ingredients. Mix with a wooden spoon until just combined.
- Spoon mix into muffin pan. Fill each hole 3/4 to allow mix to rise.
- Bake at 180 degrees for 15 – 20 minutes, until lightly browned on top.
- Turn out muffins onto a cooling rack to cool. Store in the refrigerator, or freeze.
| Nutrient | Per Serve | Per 100g |
|---|---|---|
| Energy | 464kJ (111cal) | 657kJ (157cal) |
| Protein | 3.49g | 4.94g |
| Carbohydrates | 20.64g | 29.23g |
| Fat | 1.33g | 1.88g |
| Iron | 0.72mg | 1.02mg |
| Zinc | 0.36mg | 0.5mg |
| Calcium | 45.56mg | 64.53mg |
| Fibre | 2.31g | 3.27g |
My daughter and her family are Vegan and I cook for them every week…
Hi June, I’m so glad you like them! Thanks for the feedback 🙂