My kids enjoy eating these “Monster Muffins” as they call them. They contain oats, ground flaxseed, and spinach for extra nutrients. Additionally, they are dairy-free and are sweetened with bananas and pure maple syrup. Also, these muffins are freezer-friendly making them great to have on hand for when you need them.

These muffins are moist, fluffy, and tasty! Most of the ingredients are prepared in the blender. Then, the blended ingredients are combined with the dry ingredients in a bowl which helps prevent the flour from over-mixing (which can lead to a tough batter).

These muffins can be made into mini muffins or regular-sized muffins

These muffins are great to serve as part of a breakfast, lunch, snack, for on-the-go, or in a lunchbox

Served here with scrambled eggs and tri-colored bell peppers.

A fun way to serve the muffins:

Use pretzel sticks to help create  “Muffin Lollipops”

List of Ingredients:

unbleached all-purpose flour, old-fashioned rolled oats, ground flaxseed, baking soda, baking powder, ground cinnamon, large eggs, ripe bananas, baby spinach, pure maple syrup, pure vanilla extract, and avocado oil.

Step-By-Step Instructions:

Preheat the oven to 350F

Butter a mini muffin pan with softened butter (or can use a regular-sized muffin pan).

Add the all-purpose flour, ground flaxseed, baking soda, baking powder, and ground cinnamon to a bowl. Mix with a fork in a whisking motion and set it aside.

Add the oats to a blender and blend until they’re broken down.

To the blender with the pulsed oats, add the spinach, 1 cup mashed bananas, eggs, oil, maple syrup, and vanilla extract. Blend until it’s well combined.

Add the blended ingredients to the flour mixture and mix to combine (making sure not to over-mix).

Using a tablespoon measure, scoop the batter into the greased mini muffin pan (or use a 1/4 cup measuring cup to scoop the batter into a regular-sized muffin pan lined with cupcake wrappers).

Bake for about 12-15 minutes for mini muffins (and about 18-20 minutes for regular-sized muffins) or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.

Let the muffins sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.

Keep leftovers in an airtight container in the refrigerator

To Freeze:

Place the muffins in a single layer in a freezer-safe container.

Note: may use wax paper or parchment paper in-between each layer if you need to stack them.

Allow them to flash-freeze for about an hour or two.

Transfer the muffins to an airtight container or a bag (try to release as much air as possible to prevent freezer-burn).  

When ready to eat them: 

Place the frozen muffins in the refrigerator to thaw overnight.

They’re ready to eat once they’ve thawed completely. 

Banana Spinach Muffins

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★★★★★

5 from 1 review

These moist and fluffy muffins contain oats, ground flaxseed, and spinach for some extra nutrients. Additionally, these muffins are dairy-free and are sweetened with bananas and maple syrup.

• Author: Astghik
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all purpose flour, I used unbleached flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon, I like to use ceylon cinnamon
• 1/2 cup old-fashioned rolled oats
• 1 cup mashed bananas, about 3 very ripe bananas
• 2 large eggs
• 1/4 cup oil, I used avocado oil
• 1/2 cup pure maple syrup
• 2 cups packed spinach
• 1 teaspoon pure vanilla extract

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Instructions

1. Preheat the oven to 350F
2. Butter a mini muffin pan with softened butter (or can use a regular-sized muffin pan).
3. Add the all-purpose flour, ground flaxseed, baking soda, baking powder, and ground cinnamon to a bowl. Mix with a fork in a whisking motion and set it aside.
4. Add the oats to a blender and blend until they’re broken down.
5. To the blender with the pulsed oats, add the spinach, 1 cup mashed bananas, eggs, oil, maple syrup, and vanilla extract. Blend until it’s well combined.
6. Add the blended ingredients to the flour mixture and mix to combine (making sure not to over-mix).
7. Using a tablespoon measure, scoop the batter into the greased mini muffin pan (or use a 1/4 cup measuring cup to scoop the batter into a regular-sized muffin pan lined with cupcake wrappers).
8. Bake for about 12-15 minutes for mini muffins (and about 18-20 minutes for regular-sized muffins) or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
9. Let the muffins sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.
10. Keep leftovers in an airtight container in the refrigerator

Notes

To Freeze:

• Place the muffins in a single layer in a freezer-safe container.
• Note: may use wax paper or parchment paper in-between each layer if you need to stack them.
• Allow them to flash-freeze for about an hour or two.
• Transfer the muffins to an airtight container or a bag (try to release as much air as possible to prevent freezer-burn).

When ready to eat them:

• Place the frozen muffins in the refrigerator to thaw overnight.
• They’re ready to eat once they’ve thawed completely.