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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.
Nutrition information is automatically calculated, so should only be used as an approximation.
These 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!
I 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!
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!
ok yay! I’ll keep them coming! Glad your toddler loves!
Would I be able to make this with regular flour? We are not paleo, but these look great!
I 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.
I followed the recipe to a T and they turned out more gummy in texture. Any suggestions on how to correct?
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.
Hi there I was just wondering if you know the nutritional values for each muffin? Or even just the calorie count!
Do you think the recipe would work without the collagen?
If you omit the collagen, I’d add 2 extra tbsp of almond flour.
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!
omg I am so glad to hear it!!! xoxo
These 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!
I love these muffins but have an egg allergy – is there a good way to remove the eggs without ruining the texture?
Have you tried doing a “flax egg” here? I think that’d be the best option.
Cups of teaspoons of almond flour?
Oops!! I just edited that error. Sorry 🙂
Nevermind! I calculated it out! They’re 169 caps per muffin! Thanks though! They taste amazing!
Sub for tapioca flour? I have arrowroot, coconut or hazelnut. Can I use any of those?
definitely go with the arrowroot!
I 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!
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!
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.
Can I sub coconut flour for the tapioca flour?
Coconut flour is much more absorbent, I think it would dry out the muffins so I wouldn’t recommend subbing that here.
Looks delicious! Is the ground cinnamon teaspoons?
yes! sorry about that, just edited.