These vegan spinach muffins are as yummy as they are healthy! Made from whole grains, naturally sweetened and veggie-loaded, they are mixed entirely in your blender and are dairy-free and egg free! The perfect healthy breakfast or snack for your family.
“Here lies Taesha. She was a loving wife, mother, friend, daughter, and sister. She taught many children, loved hiking, feared snakes, couldn’t sing to save her life and brought the world Green Smoothie Muffins.”
This is what I imagine my tombstone will one day read. All of the great things that have defined me in life, and yes, green smoothie muffins makes the list.
Did you make these muffins and now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).
If you are new around these parts, you probably have no idea what the heck I am talking about. But for you longtime TNNers, you know how popular and magical my Oatmeal Green Smoothie muffins are. Not a day goes by that I don’t get a handful of pictures in my email or DMs on Instagram of adorable kiddos shoving green smoothie muffins into their cute little faces. Or notes from parents and caregivers sharing how the Oatmeal Green Smoothie Muffins have changed how their children feel about green veggies, or that it is the only veggie-packed recipe they can get their selective eater to enjoy, or that it is their go-to easy breakfast that is both healthy and beloved by the family. Yep, Green Smoothie muffins are awesome and loved by many.
However, I also get a handful of emails from parents that are working with children with food allergies who can’t do eggs or dairy. Or their family is vegan by choice for various reasons. Or that they have a texture sensitive kiddo that finds the oat flour in the Green Smoothie muffins a bit too dense. So, I have created a twin sister to the Green Smoothie muffins with those particular people in mind. TNNers, say hello to Kid-Friendly Vegan Spinach Muffins.
All the flavor and easy you all love in my Green Smoothie muffins, but made from white whole wheat flour (for a lighter texture) and free of eggs and dairy! And just because it’s fun, I threw some mini chocolate chips into the mix! Because chocolate makes everything more exciting…but especially new green foods!
- Make them gluten free. Sub the whole wheat flour with your favorite 1:1 gluten free flour blend! I like Bob’s Red Mills blend.
- Egg-free not important? If you don’t need these muffins to be vegan, replace the water and flax meal in this recipe with 2 large eggs.
- Dairy-free not important? Again, this these muffins look like something you need in your life but them being vegan isn’t important to your crew, use whatever milk your family enjoys or has on hand!
- Skip the chocolate chips. And enjoy these as is!
- Replace chocolate chips with raisins, blueberries or chopped nuts. Or whatever else you can dream up!
- Bake it as a loaf! Bake it at the same temperature for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
Tips for making vegan spinach muffins
- If you don’t have a high-speed blender that can handle a heavy load, consider blending JUST the wet ingredients + spinach in the blender (everything mentioned in Step 3 of the directions). Once blended, combine the blended wet ingredients + the dry ingredients in a medium bowl and mix until the batter has an even consistency. Fold in chocolate chips and bake as normal.
- If you are making it for extra littles ones, skip the maple syrup/date syrup, salt and chocolate chips! The banana sweetens these nicely on their own.
- Start slow with the spinach for veggie-iffy kiddos. If your child (or partner) hasn’t hopped on the green food train yet, try adding just one very small handful of spinach for the first batch. The muffins will be lighter in their green color and less intimidating. When you make another batch, add a little bit more if your family seems open to it.
How to make these vegan spinach muffins with kids
Involve children in the baking! This recipe is simple and a great one to bake with kiddos….especially since it involves add vegetables. And lots of research shows that children who are involved in the cooking process are drastically more likely to be open to trying new foods! Since there is no eggs, you can relax about the kiddos licking their fingers during the cooking process.
- Have your child add the spinach to the blender. Let them decide how much too! Even if it is just one leaf of spinach, your child will know that there is a veggie in the muffins.
- Let them mash the bananas.
- Have him/her sprinkle the chocolate chips on top of the muffins before popping them into the oven.
Other veggie-packed muffin recipes kiddos love!
- Egg-free Carrot Apple Muffins
- Vegan Carrot Muffins (with lentils)
- Dairy-free Sweet Potato Peanut Butter Muffins
- Dairy-free Chocolate Butternut Squash Muffins
Did you try this veggie-loaded muffin recipe and now you’re hungry for more?
Vegan Spinach Muffins
- 2 tbsp ground flax meal
- 5 tbsp water
- 1 cup mashed banana
- 1-2 cups loosely packed baby spinach depending on how green you want them. Don't go crazy though…too much spinach will add extra moisture and the muffins might be mushy in the middle
- 1/4 cup oil I use melted coconut oil or avocado
- 1/4 cup maple syrup or date syrup Sub honey* if vegan is not needed
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1 cup white whole wheat flour can sub 1:1 gluten free flour mix, if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- chocolate chips** to taste and optional
- Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
- Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the muffins.
- After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup/ date syrup, banana, spinach, oil, vinegar, and vanilla.
- Blend until mixture is smooth.
- Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed.
- Finally, fold in chocolate chips (if using).
- Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!