These moist Vegan Spinach Banana Muffins, or monster muffins as toddlers call them, are healthy banana muffins for kids’ snacks. They are packed with nutrients, fiber, protein, and also refined sugar-free. Bonus, these spinach blender muffins are also egg-free and dairy-free—the perfect vegan snack for kids.
What are monster muffins?
Green monster muffins or hulk muffins are healthy toddler muffins made of banana and spinach.
They are nutritious kid snacks or on-the-go breakfasts packed with fruits, vegetables, and plant-based proteins. Their name comes from their flashy, vibrant green color, very attractive to kids’ little eyes.
Parents love to give a funny name to these muffins to encourage kids to eat them more. Some call them hulk muffins, monster muffins, or dinosaur muffins!
How to make spinach blender muffins?
It is effortless to make spinach banana muffins for toddlers in your blender. Of course, you must have a high-speed blender, strong enough to pulse all the ingredients together, or the texture of your muffins come out gritty.
The ingredients you need to make this monster muffins recipe are:
- Instant oats, rolled oats, or oat flour – I highly recommend using instant oat for this banana spinach muffins blender recipe. Instant oats are basically rolled oats that have been pulsed to a finer texture. Rolled oats are coarser and can be difficult to blend if you don’t have a powerful blender, which means you will have to blend the batter faster and longer to create a smooth muffin batter. As a result, over-blended muffin batter creates a tunnel effect in baked muffins – it means that the muffins will form holes in their center when baked. Using instant oats avoids this problem.
- Almond milk or any dairy-free milk you like
- Lemon juice or apple cider vinegar
- Baking powder
- Baking soda
- Ripe banana – peel the bananas and weigh them for precision.
- Fresh spinach – I am using fresh baby spinach, but frozen spinach works as well. Thaw the frozen spinach, squeeze out all their juice, and pat dry on absorbent paper before weighting and adding to the blender. Another option is to use trimmed fresh kale.
- Maple syrup – or any liquid sweetener you love.
- Melted coconut oil – or vegetable oil of choice or light olive oil.
- Vanilla extract
Add the ingredients in order
The key to making light and fluffy blender muffins is to create a smooth batter in your blender.
First, add all the wet ingredients at the bottom of the blender jug: almond milk, lemon juice, coconut oil, maple syrup, and vanilla.
Then, add soft ingredients: spinach and banana. Finally, add the dry ingredients: instant oats or rolled oats, baking powder, and baking soda.
Blend on high speed until the batter is smooth and not grainy. Rest 5 minutes in the blender before filling muffins.
Fill muffin tray
Now, line paper muffin cups into your muffin tray. You can use one large muffin tray with 12 holes or 3 mini muffin pans with 12 holes. Then, fill each muffin case up to 3/4 and place the muffin tin in the center rack of your oven.
Bake in an oven preheated to 350°C (180°C) for 15 minutes for mini muffins or 20-22 minutes for large muffins.
Cool down on a rack
Transfer the baked goods onto a cooling rack and wait for about 1 hour before serving these spinach banana mini muffins to kids.
Can I add chocolate chips?
Yes, for bigger kids, you can add up 1/4 cup of dark chocolate chips into the muffin batter or sprinkle few chocolate chips on top of each muffin.
I recommend sprinkling the chocolate chips on top of the baked muffins. The chocolate chips gently melt, and they won’t brown too fast in the oven.
How to store spinach blender muffins?
These easy spinach banana muffins store very well in the fridge in a sealed container or lunchboxes for up to 3 days.
Another way to store them for longer is to freeze your mini spinach muffins in ziplock bags or airtight boxes.
Thaw the muffins the day before in the fridge or 3 hours at room temperature before serving these green monster muffins as an easy toddler meal.
Can I use gluten-free flour, wheat flour, or oat flour?
You can replace instant oats with white whole wheat flour instead of an all-purpose gluten-free flour blend – make sure it contains gum like Bob’s red mills.
The recipe steps will be slightly different as you can’t blend the gluten-free flour in the blender, or the batter will be very dense and the muffins thick as a rock.
First, stir the flour, baking powder, baking soda, and salt in a large mixing bowl. Blend all the remaining ingredients until they form a smooth green smoothie.
Pour this green mixture onto the bowl with the flour. Stir until it forms a thick batter.
Can I remove the sweetener?
These spinach muffins contain a very low amount of unrefined sugar from maple syrup. I don’t recommend removing the sweetener if you have picky eaters because it hides perfectly the spinach flavor.
Plus, removing the liquid sweetener will impact the texture of the muffins. They will end up drier and less sweet.
Why are my muffins grainy or packed?
This happens if your oats didn’t blend into a thin flour in the blender. It can be because you used rolled oats instead of instant oats. As mentioned above, rolled oats are coarse and difficult to pulse into a fine flour.
Or your blender is not powerful enough to break the oats into flour and create a smooth muffin batter.
If so, use all-purpose flour or make your own oat flour first. Then, add the oat flour into a large mixing bowl, process the remaining ingredients into a green smoothie, and pour onto the homemade oat flour or regular flour.
Stir to form the muffin batter and use as regular.
When should I eat Monster muffins?
These monster muffins are perfect for toddler breakfast or vegan kids lunchbox snacks because they contain plant-based proteins from oats, natural sugar from bananas, and nutrients from spinach and all the previous ingredients.
They make a complete breakfast that kids love.
More vegan kids recipes
Have you made these spinach banana toddler muffins with your little one? Share your comment or review below! I love to hear your feedback on my recipes.
Your friend! Carine
Spinach Blender Muffins
- ½ cup Almond milk - or milk of choice
- 1 teaspoon Lemon juice
- ¼ cup Melted coconut oil - or any vegetable oil
- ¼ cup Maple syrup
- 2 teaspoons Vanilla extract
- 2.5 oz Spinach
- 1 cup Mashed bananas - 8.3 oz, it's about 2 large peeled bananas
- 2 cups Instant Rolled oats - (6.8 oz) or rolled oats
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- Preheat oven to 340°F (170°C) or 325°F fan-forced mode (160°C). Line two 12-hole mini muffin tray with a paper liner. Set aside.
- Measure all your ingredients in a small bowl for precision. Make sure all the ingredients are at room temperature if using coconut oil, or the oil can firm up in contact with cold milk.
- Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above.
- Blend on high speed to form a thick green batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent, not grainy. Rest the batter for 5 minutes in the jug to thicken.
- Transfer the batter into the prepared muffin tray.
- Bake for 15-18 minutes or until a pick inserted in the center of the muffins comes out clean. You can foil the top of the tray after 8 minutes to prevent the top from browning and keep the muffin color very green.
- Cool down on a cooling rack.
- Store up to 4 days in a sealed container in the fridge or freeze and thaw 3 hours before at room temperature.