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4.7 from 20 votes

Vegan Spinach Muffins

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.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free muffins, egg-free muffins, healthy muffins for kids, spinach muffins, vegan muffins, vegan recipes for kids, vegetable muffins
Servings: 12 muffins
Calories: 118kcal

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

*if making for a child under the age of 1, avoid using honey and opt for maple syrup or date syrup
**chocolate usually contains milk. If using the chocolate chips, opt for a dairy-free brand like Enjoy Life if dairy-free is important. 
 
Recipe updated 5/2022. Previous recipe included 1/2 cup milk

Nutrition

Serving: 1muffin | Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 178mg | Potassium: 119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg