05.14.21

Spinach and Banana Blender Muffins

Here is a super easy on-the-go muffin to make at the beginning of the week, Spinach and Banana Blender Muffins. 

Spinach and Banana Blender Muffins

Similar to making a smoothie, toss all of these healthful ingredients into a blender, blend away, pour into a cupcake tin, and voila! You’ll have delicious, nutritious muffins for the week! 

I love that in this Spinach and Banana Blender Muffins recipe you can use ripe bananas (and you don’t have to wait for them to be over-ripe, like traditional banana muffins). While overripe is perfectly fine to use here, sometimes we just don’t want to wait and we want delicious banana muffins in our kitchen! 

I also boost these muffins by adding in Rootz Nutrition Collagen Superfood, which has 15 grams of collagen and plant protein and brain-boosting MCT’s! It’s so tasty and healthy and really makes these muffins packed with nutritious goodies. This collagen superfood product is gluten-free, dairy-free, no sugar added and 100% paleo approved and I absolutely love tossing it in smoothies and baked goods! You can use my code THEDEFINEDDISH when shopping the Rootz Nutrition website for 20% off any of their products. [affiliate link]

My entire family LOVES these green blender muffins and I hope yours will, too!

Blender Muffins

Spinach and Banana Blender Muffins
Serves: 12 muffins
Print
5 from 2 votes
Prep Time10 mins
Cook Time15 mins

Ingredients

  • 1 ½ cups banana peeled and broken into 1-inch pieces (about 3 small bananas)
  • 2 large eggs
  • ½ cup maple syrup
  • ¼ cup liquid coconut oil sub avocado oil
  • 3 tbsp Vanilla Collagen Superfood
  • 1 ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 cup tapioca flour
  • 1 ¼ cups almond flour
  • 3 cups packed baby spinach

Instructions

  • Preheat the oven to 350℉
  • Add the banana, eggs, maple syrup and coconut oil to your high-powered blender and blend until smooth.
  • Turn off your blender then add the collagen superfood, cinnamon, salt,baking powder, baking soda, tapioca flour, almond flour and spinach. Blend until smooth. Be sure to stop the blender and wipe the sides to ensure the ingredients are evenly mixed.
  • Place liners into your cupcake tins then evenly pour your batter into the liners ¾ of the way full.
  • Place into the oven and bake for 12-14 minutes or until cooked through. Remove from the oven and let rest in the pan for at least 5 minutes.

21 Comments

  • Reply
    Lauren Dietrich
    June 6, 2021 at 8:22 pm

    5 stars
    These are so easy and delicious! My toddler loves them, and I love that he is eating spinach with no complaints!!! Would love to see more recipes with Rootz because I bought the vanilla, chocolate, and chocolate banana nut after seeing your recipes with them!

    • Reply
      Alex
      June 7, 2021 at 12:22 pm

      ok yay! I’ll keep them coming! Glad your toddler loves!

  • Reply
    Bethany
    May 19, 2021 at 11:29 am

    Would I be able to make this with regular flour? We are not paleo, but these look great!

  • Reply
    Valerie Harlan
    May 16, 2021 at 11:11 pm

    I followed the recipe to a T and they turned out more gummy in texture. Any suggestions on how to correct?

    • Reply
      Alex
      May 17, 2021 at 12:31 pm

      Hi Valerie,
      I think this could be due to overblending the mixture. I will make a note on this in the recipe but, you want to blend it until its just combined… but don’t over blend the mixture.

  • Reply
    Aryn
    May 16, 2021 at 4:29 pm

    Hi there I was just wondering if you know the nutritional values for each muffin? Or even just the calorie count!

  • Reply
    Kate
    May 16, 2021 at 11:50 am

    Do you think the recipe would work without the collagen?

    • Reply
      Alex
      May 16, 2021 at 1:10 pm

      If you omit the collagen, I’d add 2 extra tbsp of almond flour.

      • Reply
        Kate
        May 16, 2021 at 11:38 pm

        5 stars
        Thank you! I made them before I saw your comment. So I didn’t add the extra flour, but I did add a few drops of vanilla extract. Easily the best muffins I have ever made. The consistency is flawless and the taste is just incredible. My toddler is going nuts over them already! I look forward to more of your baking endeavors!

        • Reply
          Alex
          May 17, 2021 at 12:27 am

          omg I am so glad to hear it!!! xoxo

  • Reply
    Shannon A
    May 15, 2021 at 9:09 pm

    Cups of teaspoons of almond flour?

    • Reply
      Alex
      May 16, 2021 at 1:12 pm

      Oops!! I just edited that error. Sorry 🙂

      • Reply
        Aryn
        May 16, 2021 at 6:44 pm

        Nevermind! I calculated it out! They’re 169 caps per muffin! Thanks though! They taste amazing!

  • Reply
    Laurel
    May 15, 2021 at 2:49 am

    Sub for tapioca flour? I have arrowroot, coconut or hazelnut. Can I use any of those?

    • Reply
      Alex
      May 15, 2021 at 1:46 pm

      definitely go with the arrowroot!

  • Reply
    Jill Randolph
    May 14, 2021 at 9:13 pm

    For Whole 30, what can I substitute for the baking soda, powder, and syrup? They look gorgeous and will be great on the go. Thanks!

    • Reply
      Alex
      May 14, 2021 at 9:29 pm

      Hi Jill, While this recipe is Paleo- it wouldn’t be considered Whole30– even with those swaps you mentioned.
      Here is a good article that helps outline why.

      • Reply
        Chelsea
        May 15, 2021 at 1:36 pm

        Can I sub coconut flour for the tapioca flour?

        • Reply
          Alex
          May 15, 2021 at 1:46 pm

          Coconut flour is much more absorbent, I think it would dry out the muffins so I wouldn’t recommend subbing that here.

  • Reply
    Ashleigh
    May 14, 2021 at 2:56 pm

    Looks delicious! Is the ground cinnamon teaspoons?

    • Reply
      Alex
      May 14, 2021 at 7:03 pm

      yes! sorry about that, just edited.

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