An easy, healthy spinach banana muffin recipe for kids, egg-free, dairy-free, and vegan approved.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/spinach-banana-muffins/
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.