Jun 13, 2022 Spinach Blender Muffins

spinach muffins

Whip these up for some grab-and-go nutrition on the run!


  • 1 ½ cups packed spinach
  • 1 large very ripe banana
  • ¼ cup rolled oats
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 Tbsp ground flaxseed
  • 2 eggs
  • ⅓ cup blueberries (or berry of choice)

*You can swap the spinach! Just replace with 1/3 cup of steamed veggie of choice. We suggest steamed butternut squash or beets for a different flavor profile!


  1. Preheat your oven to 350 F.
  2. Blend all of the ingredients together in a blender or food processor (except for the blueberries) until smooth. Remember to safely remove your blade!
  3. Add the blueberries and stir with a spoon or spatula.
  4. Pour into silicone muffin liners or spray a muffin tin with a cooking spray. Bake for 18-20 minutes.
  5. Let cool for 5-10 minutes and then pop out of the muffin liners/tin.
  6. Refrigerate for up to 3 days or freeze for 3 months.
  7. Enjoy as is or with a smear of nut/seed butter of choice!

*If you do not have a blender or food processor, swap the spinach for a mashable steamed veggie of choice and combine thoroughly in a large mixing bowl*

Serving Information

3 servings (makes 6 muffins)

Nutrition Information

  • Calories: 125
  • Total Fat: 4.1g
  • Saturated Fat 1.1g
  • Cholesterol: 109mg
  • Sodium: 54mg
  • Total Carbohydrate: 16.9g
  • Dietary Fiber: 3.1g
  • Total Sugars: 7.7g
  • Protein: 5.6g