Vegan Spinach Blender Muffins
Naturally sweetened and made with whole grain oats, these delicious muffins are the perfect way to sneak in some green!
Servings: 9 muffins
- 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