Vegan Spinach Muffins No Eggs Gluten Free For Kids

I love baking muffins, pancakes, or bread with spinach and hiding this delicious veggie. Try my Spinach Tortillas, Spinach Cookies, or Spinach Banana Pancakes to see what I mean! Green monster muffins or hulk muffins are healthy toddler muffins made of banana and spinach. They are nutritious kid snacks or on-the-go breakfasts packed with fruits, vegetables, and plant-based proteins. Their name comes from their flashy, vibrant green color, very attractive to kids’ little eyes. Parents love to give a funny name to these muffins to encourage kids to eat them more. Some call them hulk muffins, monster muffins, or dinosaur muffins!

Ingredients and Substitutions

The ingredients you need to make this monster muffins recipe are:

Instant Oats, Rolled Oats, or Oat Flour – I highly recommend using instant oat for this banana spinach muffins blender recipe. Instant oats are basically rolled oats that have been pulsed to a finer texture. Rolled oats are coarser and can be difficult to blend if you don’t have a powerful blender, which means you will have to blend the batter faster and longer to create a smooth muffin batter. As a result, over-blended muffin batter creates a tunnel effect in baked muffins – it means that the muffins will form holes in their center when baked. Using instant oats avoids this problem. Almond Milk – or any dairy-free milk you like, such as coconut milk, oat milk, or soy milk. Lemon Juice or apple cider vinegar. This bring the acidic ingredient that helps these muffins rise. Baking Powder and Baking Soda Ripe Banana – Peel the bananas and weigh them for precision. Fresh Spinach – I am using fresh baby spinach, but frozen spinach works as well. Thaw the frozen spinach, squeeze out all their juice, and pat dry on absorbent paper before weighting and adding to the blender. Another option is to use trimmed fresh kale. Maple Syrup – or any liquid sweetener you love. Melted Coconut Oil – or vegetable oil of choice or light olive oil. Vanilla Extract – for flavor.

How To Make Spinach Banana Muffins

It is effortless to make spinach banana muffins for toddlers in your blender. You must have a high-speed blender, strong enough to pulse all the ingredients together, or the texture of your muffins come out gritty. The key to making light and fluffy blender muffins is to create a smooth batter in your blender.

Storage

These easy spinach banana muffins store very well in the fridge in a sealed container or lunchboxes for up to 3 days. Another way to store them for longer is to freeze your mini spinach muffins in Ziploc bags or airtight boxes. Thaw the muffins the day before in the fridge or 3 hours at room temperature before serving these green monster muffins as an easy toddler meal.

Allergy Swaps

You can replace instant oats with white whole wheat flour instead of an all-purpose gluten-free flour blend – make sure it contains gum like Bob’s Red Mill’s. The recipe steps will be slightly different as you can’t blend the gluten-free flour in the blender, or the batter will be very dense and the muffins thick as a rock. First, stir the flour, baking powder, baking soda, and salt in a large mixing bowl. Blend all the remaining ingredients until they form a smooth green smoothie. Pour this green mixture onto the bowl with the flour. Stir until it forms a thick batter.