Some call these banana spinach muffins (since those are the real stars of the show!), but to me and the 100+ readers who have given this recipe a 5-star rating, they will forever be Green Smoothie Muffins. Super easy to make, naturally sweetened, oat based, and packed with all kinds of feel-good ingredients (why, hello 2 cups of spinach). We love them as part of breakfast, as a lunch box filling or made as part of meal prep for a veggie-loaded snack.

Green smoothie muffins on a round cooling rack with bowls of ingredients surrounding them

When the smoothie burnout hit…

We are a green smoothie-lovin’ family. And I am a smoothie lovin’ girl. I mean, they are a quick and easy way to get tons of fruits and veggies in in a tasty, simple way. And while there are lots of delicious veggie-packed smoothies to be made…I’ll be honest with you, I am a bit burned out on smoothies. Like, if I have to drink another green smoothie anytime soon, I might cry. Luckily, I have found a way to enjoy the ease, natural sweetness and veggie-goodness of a green smoothie…but in muffin form!

These Green Smoothie Muffins are perfectly sweet thanks to ripe banana and a little maple syrup or honey and rocking 2 cups of baby spinach!  Hearty from blended rolled oats, these spinach banana muffins are surprisingly soft and fluffy. This recipe makes a dozen muffins and only takes 20 minutes to bake, so make a quick batch today so you have some on hand for a quick snack or healthy breakfast all week long. And with many readers sharing that these muffins are beloved by their children, it is safe to say that these spinach muffins are kid-approved!

Let’s make these together. Just you and me…

Dry ingredients for green smoothie muffins in a blender before being ground down.
In your blender, combine oats, salt, baking soda and cinnamon.
Dry ingredients for green smoothie muffins in a blender after being ground down into a flour.
Pulse until oats have been pulverized and ground down into a flour-like consistency.
Oat flour mixture being poured out of blender and into a medium white mixing bowl
Pour oat flour mixture out of blender into a medium mixing bowl.
Spinach and wet ingredients for green smoothie muffins in a blender before being pureed.
In your now empty blender, add milk, eggs, oil, mashed banana, vinegar, honey/maple syrup, vanilla, and spinach in that order. It is important to put into the blender in that order so the blender blades can easily move to puree the spinach.
The wet ingredients for oatmeal green smoothie muffins pureed in a blender.
Blend on high-speed until the spinach is liquified and there are no leafy pieces remaining.
Wet ingredients for oatmeal green smoothie muffins being poured from blender into mixing bowl with dry ingredients.
Pour contents of the blender into the bowl with the oat flour.
The wet ingredients and dry ingredients for oatmeal green smoothie muffins being stirred together in a white bowl with a wooden spoon.
Stir until combined, being sure not to over mix (this can lead to dense, flat muffins).
Batter for oatmeal green smoothie muffins in a muffin tin before baking.
Portion batter out between the 12 muffin tin liners.
Oatmeal green smoothie muffins in a muffin tin after baking.
Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.

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3 green smoothie muffins stacked on top of one another. The top one has a bite out of it. You can see more muffins and muffin ingredients blurred in the background.
4.92 from 160 votes

Oatmeal Green Smoothie Muffins

Yield: 12 Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
Some call these banana spinach muffins (since those are the real stars of the show!), but to me and the 100+ readers who have given this recipe a 5-star rating, they will forever be Green Smoothie Muffins. Super easy to make, naturally sweetened, oat based, and packed with all kinds of feel-good ingredients (hello, 2 cups of spinach!). We love them as part of breakfast, as a lunch box filling or made as part of meal prep for a veggie-loaded snack.
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Ingredients
 

  • 2 cups (200 g) rolled oats, uncooked, Gluten Free option, use gluten free oats
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 large eggs, can sub with 2 "flax eggs" to make egg-free
  • ¼ cup (59.15 ml) milk of choice, I used unsweetened almond milk, but you can use whatever your family prefers
  • ¼ cup (59.15 ml) avocado oil, or melted coconut oil
  • 1½ teaspoon apple cider vinegar
  • 2 medium (252 g) very ripe bananas, Can sub with 1 cup unsweetened applesauce
  • ⅓ cup (78.86 ml) honey or maple syrup
  • ½ Tablespoon pure vanilla extract
  • 2 handfuls (40 g) baby spinach

Instructions
 

  • Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
  • In your blender, combine uncooked oats, baking soda, salt, and cinnamon. Blend on high-speed until the oats break down into a fine flour. Pour oat flour mixture into a medium mixing bowl and set aside. 
  • In your now empty blender, add milk, eggs, oil, vinegar, mashed banana, honey/maple syrup, vanilla, and spinach in that order.It is important to put into the blender in that order so the blender blades can easily move to puree the spinach.  Blend on high-speed until the spinach is liquified and there are no leafy pieces remaining.
    NOTE: If you have a high-speed blender prefer to blend everything together all at once, you absolutely can. Just combine everything (starting with the wet ingredients first) in your blender and puree until you have a smooth batter and no leaves of spinach remaining.
  • Pour contents of the blender into the bowl with the oat flour. Stir until combined, being sure not to over mix (this can lead to dense, flat muffins).
  • Portion batter out between the 12 muffin tin liners.
  • Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉.This will ensure they are cooked through, but not overcooked.
  • Cool in a pan for 10 minutes before transferring the muffins to a cooling rack.
  • Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.

Notes

This recipe was one of my first and I have played around with it quite a bit as I have become a better recipe developer.
In July of 2023, I made a few minor changes to the recipe in hopes of giving you all more consistent results. However, as my most popular that has become a staple in many homes, you have asked to have the original recipe restore, which I have done.
However, if you found that updated recipe and loved it, I wanted to include it here for you.
  • 2 cups rolled oats (uncooked
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup milk of choice
  • 1/4 cup avocado oil or melted coconut oil
  • 1 cup mashed ripe banana
  • 1/3 cup honey or maple syrup
  • 1/2 Tablespoon vanilla extract
  • 2 cups loosely packed baby spinach
Follow the directions for the original recipe above to mix and bake.
Serving: 1muffin, Calories: 147kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 164mg, Potassium: 140mg, Fiber: 2g, Sugar: 10g, Vitamin A: 522IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.