It’s easy being green when you have a batch of these delicious vegan blender muffins with hidden spinach on the table or tucked in your kids lunchbox! These muffins are the perfect sneaky way to get your kids to eat their greens.
While a leafy salad may be greeted with suspicion at best and disgust at worst, nobody can resist the sweet taste of ripe bananas and warm cinnamon. No one needs to know that they’re secretly nutritious, packed with oats, vitamins, minerals, and all sorts of superfoods.
Kids don’t always know what’s best for them, but they definitely know what they do and don’t like. These green toddler muffins have created lasting peace in many households by appealing to tastebuds, acquiring fun names like “monster muffins” and “dino muffins!” They’re truly tasty treats infused with otherwise questionable vegetables that they’ll gobble down without hesitation.
The bright emerald color is much more inviting to picky eaters when it’s used to infuse tender, bite-sized breakfast treats. And they’re easy to make right in your blender!
Why The Whole Family Will Love These Blender Muffins
Who can resist a fluffy homemade muffin, fresh from the oven? No one in my family, that’s for sure! There’s no age limit for enjoying these healthy spinach banana muffins.
Hidden nutrition. Even those that turn up their noses at the mere suggestion will come around with one bite! Spinach banana muffins are a fantastic way to get greens in your kiddo and ultimately help them love spinach overall.
Kids can help. Teach basic baking skills from an early age and they’ll be set for life. This is a great beginner recipe that kids of all ages can master in no time.
Easy clean up. Forget about one-bowl muffins; you can leave those all in the pantry! Everything gets mixed right in the blender so there’s very little to wash when you’re done.
Key Ingredients
Make your vegan grocery list and check it twice; you don’t need a whole lot to get started.
Rolled oats: Old fashioned, whole rolled oats are a rich source of fiber to keep voracious eaters full and satisfied far longer than the average snack cake.
Flour: All-purpose flour works like a charm, but you can use an equal amount of your favorite gluten-free flour blend if needed.
Spinach: Everyone knows that fresh spinach cooks down to almost nothing, so make sure you really pack it in while measuring. Alternately, you could start with a scant ¼ cup of frozen spinach that’s been thawed and thoroughly drained.
Banana: The spottier, the better! Make sure your banana is super ripe to add natural sweetness without relying on processed or refined sugars.
Flaxseeds: Beyond functioning as a plant-based egg replacer, flaxseeds contribute healthy omega-3 fatty acids for improved brain and heart health.
Soymilk: Any variety will do, and you can switch it up with your favorite plant milk too, such as almond, hemp, oat, cashew, and beyond.
Applesauce: Applesauce is a fantastic egg replacer and in this recipe it also doubles as a healthy sweetener! Select unsweetened, smooth applesauce for the best results.
Maple syrup: Kids accustomed to sugary snacks will have an easier time coming around to a treat with a touch of rich maple syrup in the mix, but you can slowly dial it back as tastebuds adjust.
Cinnamon: Consider a more complex flavor by substituting a pumpkin spice blend or try swapping in ginger for a warmer change of pace.