Here is a super easy on-the-go muffin to make at the beginning of the week, 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

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.
33 Comments
Claire
August 26, 2022 at 3:42 amWe call these Hulk Muffins and they are a favorite in my house. We love making them as mini muffins and most recently served them as an appetizer at my daughters 6th birthday party and they were devoured. I’ve learned the recipe turns out best if you just do the wet ingredients in the blender (incl spinach), dry ingredients in a bowl and then pour the wet ingredients into the dry. Otherwise I’ve over mixed in the blender trying to get everything blended and the resulting texture was not great. Thanks for such a yummy and healthy recipe!
Alex
March 30, 2022 at 3:28 amCan you use frozen chopped spinach? How much would I use if so? Thanks!
Christina
March 22, 2022 at 3:00 pmThese are delicious and so easy to make. I had everything but maple syrup so substituted 1:1 with coconut sugar and they turned out fantastic. I will definitely be making these again!!
Alex
January 21, 2022 at 3:44 pmDoes anyone know if these freeze well?
Emily
February 8, 2022 at 6:18 pmYes! I take them straight out of the freezer and microwave for around 45 seconds. You can also place in the fridge the night before.
Melissa
September 22, 2021 at 2:51 amThese are SO delicious (and easy) and my toddler and I are equally obsessed !
What do you suggest for storing them? I put them in a standing Stasher bag and they all sort of mushed together and stuck to the sides. Do you recommend storing in the fridge?
Thanks!
Alex
September 22, 2021 at 11:57 amI usually store mine in an airtight container at room temperature… but they are also great stored in a fridge. I’d opt to use a container as opposed to a stasher bag for this one next time!
Lauren Dietrich
June 6, 2021 at 8:22 pmThese 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!
Alex
June 7, 2021 at 12:22 pmok yay! I’ll keep them coming! Glad your toddler loves!
Bethany
May 19, 2021 at 11:29 amWould I be able to make this with regular flour? We are not paleo, but these look great!
Rachel
January 17, 2022 at 1:11 amI subbed in a 50/50 blend (1-1/8c each) of Whole Wheat flour and All Purpose flour instead of the tapioca and almond flours, plus 2 tbsp extra per Alex’s comment, because I skipped the collagen mix! Also added a dash of vanilla extract, as a commenter suggested. It seemed to work well, and would work with 100% AP flour too. I’m just using the 50/50 because I’m trying to use up the Whole Wheat flour from my pantry!
They taste great (so subtly sweet) and the texture is pretty good, a little bit chewy but still moist. I think I over baked by a minute, hopefully next time they’re a bit less chewy.
Valerie Harlan
May 16, 2021 at 11:11 pmI followed the recipe to a T and they turned out more gummy in texture. Any suggestions on how to correct?
Alex
May 17, 2021 at 12:31 pmHi 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.
Aryn
May 16, 2021 at 4:29 pmHi there I was just wondering if you know the nutritional values for each muffin? Or even just the calorie count!
Kate
May 16, 2021 at 11:50 amDo you think the recipe would work without the collagen?
Alex
May 16, 2021 at 1:10 pmIf you omit the collagen, I’d add 2 extra tbsp of almond flour.
Kate
May 16, 2021 at 11:38 pmThank 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!
Alex
May 17, 2021 at 12:27 amomg I am so glad to hear it!!! xoxo
Janna Kinney
February 8, 2022 at 8:34 pmThese are so good! I had to swap oat flour for almond because I was out, but worked well. We also added chocolate chips. My baby and husband both love!
Lindsay
October 29, 2022 at 7:15 pmI love these muffins but have an egg allergy – is there a good way to remove the eggs without ruining the texture?
Alex
November 1, 2022 at 2:48 pmHave you tried doing a “flax egg” here? I think that’d be the best option.
Shannon A
May 15, 2021 at 9:09 pmCups of teaspoons of almond flour?
Alex
May 16, 2021 at 1:12 pmOops!! I just edited that error. Sorry 🙂
Aryn
May 16, 2021 at 6:44 pmNevermind! I calculated it out! They’re 169 caps per muffin! Thanks though! They taste amazing!
Laurel
May 15, 2021 at 2:49 amSub for tapioca flour? I have arrowroot, coconut or hazelnut. Can I use any of those?
Alex
May 15, 2021 at 1:46 pmdefinitely go with the arrowroot!
Jordan Hunter
February 21, 2022 at 4:10 pmI did 1 cup oatmeal and 1 1/4cup GF flour (celiac approved GF flour) as my flour replacements. I had to add a bit of apple sauce (1/4th cup) because the oatmeal made it a bit thick to blend. They turned out amazing and fluffy!
Jill Randolph
May 14, 2021 at 9:13 pmFor Whole 30, what can I substitute for the baking soda, powder, and syrup? They look gorgeous and will be great on the go. Thanks!
Alex
May 14, 2021 at 9:29 pmHi 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.
Chelsea
May 15, 2021 at 1:36 pmCan I sub coconut flour for the tapioca flour?
Alex
May 15, 2021 at 1:46 pmCoconut flour is much more absorbent, I think it would dry out the muffins so I wouldn’t recommend subbing that here.
Ashleigh
May 14, 2021 at 2:56 pmLooks delicious! Is the ground cinnamon teaspoons?
Alex
May 14, 2021 at 7:03 pmyes! sorry about that, just edited.