Oatmeal Green Smoothie Muffins
These Oatmeal Green Smoothie Muffins are so easy to make, perfectly sweet, and made with so many good-for-you ingredients! Great as a healthy breakfast or snack, these muffins are hearty thanks to ground oats, sweetened with banana and a little maple syrup or honey, and packed with 2 cups of spinach! With over a hundred 5-star ratings, these spinach banana muffins are a must-make!
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!
Made these muffins but now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).
How to make these muffins: step-by-step visual guide
Fun names for Green Smoothie Muffins
Over the years, my readers and their kids have given these spinach muffins so many different names to help add fun to the veggie-loaded baked good! Simply changing what you call these muffins (and maybe adding some fun decoration!) might be just the ticket for helping your child get excited about eat them!
Some other names:
- Monster Muffins
- Ninja Turtle Muffins
- Hulk Muffins
- Gecko Muffins
- Power-up Muffins
Tips for making Green Smoothie Muffins
- If you don’t have a high-speed blender, blend your oats alone first. Then add the other ingredients! This will help them to have a smooth texture!
- Adjust how much spinach you put in to fit your taste/needs. The more spinach = the darker the shade of green these muffins turn out. The less spinach = the lighter shade of green.
- Let them cool completely before eating. You CAN eat them still warm, however, they may be a little bit soft in the middle and stick to your liners. Baked goods continue cooking when hot out of the oven and firm up as they cool.
- Store in the fridge or freezer! They will last much longer!
- Skip the sweetener! If you are looking for a little less sugar in your life, either reduce the amount of maple syrup/honey you use or let the banana do all the sweetening and leave out the honey/syrup all together! I do this often!
- Make it egg-free! Sub the eggs in this recipe with 2 “flax eggs“.
- Want to try them Paleo? I’ve got you covered! Try this Paleo version of the these awesome muffins!
Other veggie-loaded muffin recipes you are going to love
- Sweet Potato Peanut Butter Muffins
- Almond Butter Blueberry Zucchini Muffins
- Chocolate Chip Zucchini Muffins
- Nut-Free Paleo Chocolate Butternut Squash Muffins
- One-Bowl Paleo Chocolate Zucchini Muffins
- Kid-friendly Vegan Spinach Muffins
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Oatmeal Green Smoothie Muffins
- 2 cups 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 milk of choice, I used unsweetened almond milk, but you can use whatever your family prefers
- ¼ cup avocado oil, or melted coconut oil
- 1½ teaspoon apple cider vinegar
- 2 medium very ripe bananas, Can sub with 1 cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- ½ Tablespoon pure vanilla extract
- 2 handfuls baby spinach
- Muffin tin
- 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.
- 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