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5 from 6 votes

Vegan Spinach Blender Muffins

Naturally sweetened and made with whole grain oats, these delicious muffins are the perfect way to sneak in some green!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 9 muffins
Calories: 169kcal


  • 2 medium-size ripe bananas at least 1 cup mashed
  • ½ cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 5 ounces baby spinach
  • ¼ cup pure maple syrup
  • ¼ cup creamy peanut butter see notes for subs
  • 2 cups rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt optional
  • 1 teaspoon ground cinnamon


  • Preheat the ovent to 350°F then grease or a line a muffin tin. You can make 9 medium size muffins or 12 small. Grease your tin accordingly.
  • In a high speed blender, layer the wet ingredients first: banana, syrup, milk, vinegar, vanilla, spinach, and nut butter. Blend on high until smooth.
  • Next layer the dry ingredients: rolled oats, baking powder, baking soda, cinnamon and salt. Blend on high until all of the oats are completely pulverized and a smooth batter forms. If you want to add any mix-ins, stir them in now by hand.
  • Fill the muffin tin almost to the top (if making 9 muffins) or about ¾ of the way full for 12 muffins. Bake in the oven for 22-25 minutes, or until light golden brown on the edges. Set aside to cool before serving. Leftovers are best stored in an airtight container in the refrigerator and will last up to 1 week. They can also be frozen for up to 2 months.


Possible substitutions: peanut butter can be replaced with almond butter, cashew butter, tahini or sunflower seed butter. Make sure they are well stirred and have a runny texture. Firm portions will not blend as well. If you're using salted nut butter you can omit the salt.
I personally prefer these with a bit of salt (since my peanut butter is unsalted) but I recommend omitting it if making the muffins for children under the age of 1. 


Calories: 169kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 422mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1545IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg