Tasty, vibrant big green vegan muffins made with spinach. No, they do not taste like spinach, thankfully. These muffins are vegan which means they are egg free, dairy free and have the option of being gluten free. They taste like a banana muffin but with all the nutrients of spinach. I call that a win.

Do you have a pack of fresh spinach on the verge of wilting in your fridge right now? Omg you do, don’t you?! Don’t let that spinach (or your money) go to waste. I know the intentions were good when you bought it so let me help you follow through— No need to feel guilty for throwing out yet another fresh spinach mix.

These big green vegan muffins are a portable and convenient snack to have on hand. Oddly appealing to kids and adults alike, and perfect for a school lunch or breakfast muffin on the go.

Gluten free you ask? I have used bobs red mill 1:1 GF flour with success.

Storage: Personally, I would only store these at room temperature for 24-36 hours. I always freeze any kind of bread/quick bread etc. the same day, basically as soon as it has cooled down. That way it is still super fresh when you want to eat it a week/month/2 months later.

I see you with that pack of spinach, taunting you to use it every time you open up the fridge. Don’t close the door on that ingredient today! I have the best recipe to use up a bunch of fresh spinach. Easily follow the step by step instructions below.

How to Achieve Big Green Vegan Muffins:

-Preheat the oven 350F, line a 12 cup cupcake pan with liners and set aside

-In a large mixing bowl, combine: 2 1/4 cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 tsp. Sea salt, and 1/2 teaspoon cinnamon. Whisk well. Set aside.

-In a blender, add: 3-4 cups fresh spinach, well packed (be careful of the blender blade), 2/3 cup sugar, 2 medium ripe bananas, 1/2 cup soy milk, 1/4 cup avocado oil, 1 teaspoon white vinegar, and 1 1/2 teaspoons vanilla extract. Begin blending on low then increase the speed until you have smooth, liquid mixture.

-Pour blender mixture into the dry ingredients and mix just until they come together, try not to over mix.

Easy blender vegan spinach banana muffins

-Spoon the batter evenly amongst the 12 liners, filling them 3/4 full (aka VERY full— don’t be shy.)

Bake for 17-20 minutes, until tops spring back and toothpick comes out clean or internal temperature reaches 200F.

-Remove from pan and allow to cool on a wire rack.

-Freeze leftover muffins in an airtight zip top bag or individually wrapped in plastic wrap.

Things that helped in the kitchen for this recipe, and can help you too:

Vitamix blender– amazon- or Costco! This is another kitchen tool I’ve had forever. After many years, I had to replace the pitcher, but I’m guilty of throwing it in the dishwasher sooo YMMV ¯\_(ツ)_/¯

cupcake liners/baking cups- The “if you care” brand is environmentally conscious, non-toxic, chlorine free and paper is unbleached. I always appreciate less chemicals in my diet, don’t you? (amazon)

Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉

Big Green Vegan Muffins: Made With Spinach

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Ingredients

2 ¼ cup all purpose flour
2 tsps. Baking powder
1/2 tsp baking soda
1/4 tsp. Sea salt
1/2 tsp. Cinnamon optional
3-4 cups fresh spinach packed well
2/3 cup granulated sugar
2 medium bananas ripe-over ripe
1/2 cup soy milk or dairy milk if not vegan
1/4 cup avocado oil
1 tsp. White vinegar
1 ½ tsps. Vanilla extract

Instructions

Preheat the oven 350℉, line a 12 cup cupcake pan with liners and set aside
In a large mixing bowl, combine: 2 ¼ cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 tsp. Sea salt, and 1/2 teaspoon cinnamon. Whisk well. Set aside.
In a blender, add: 3-4 cups fresh spinach, well packed (be careful of the blender blade), 2/3 cup sugar, 2 medium ripe bananas, 1/2 cup soy milk, 1/4 cup avocado oil, 1 teaspoon white vinegar, and 1 ½ teaspoons vanilla extract. Begin blending on low then increase the speed until you have smooth, liquid mixture.
Pour blender mixture into the dry ingredients and mix just until they come together, try not to over mix.
Spoon the batter evenly amongst the 12 liners, filling them 3/4 full (aka VERY full— don’t be shy.)
Bake for 17-20 minutes, until tops spring back and toothpick comes out clean or internal temperature reaches 200F.
Remove from pan and allow to cool on a wire rack.
Freeze leftover muffins in a zip top bag for up to 3 months.