5 Ingredient Spinach Muffins

4.95 from 19 votes

These spinach muffins are soft, flavorful, and packed with veggies, making them a healthy and tasty snack for little ones!

Prep Time5

Cook Time15

Course: Breakfast, Snack

Cuisine: American

Keyword: Muffin, Spinach

Servings: mini muffins

Ingredients

3 eggs
2 bananas
1/2 cup Oat flour just blend oats (you can use all purpose flour as well)
1/2 cup spinach
1 tsp baking powder
1/4 cup chocolate chips optional

US - Metric

Instructions

Preheat oven to 350 F
Add spinach and oats to the blender and blend as much as you can until it's almost a powder.
Add in the banana and egg and blend until just combined. Do not over blend or the mixture will be too airy and won't turn out.
Fold in the chocolate chips.
Spray mini muffin tin with cooking spray. Spoon mixture into muffin tins.
Cook in oven for about 15 minutes.

Notes

Fresh spinach blends more smoothly and gives the muffins a brighter color. If using frozen spinach, make sure to thaw it completely and squeeze out excess moisture to avoid soggy muffins.

If using a standard muffin tin, increase the baking time from 15 to around 18 minutes. Check for doneness by inserting a toothpick—if it comes out clean, they’re ready.

You can replace the chocolate chips with frozen blueberries, raisins, chopped nuts, or leave them out entirely for a lower-sugar version.

Store them in an air-tight container in the refrigerator for up to 2 days, or pop them into a zip lock bag and freeze them for up to two months. When you're ready to enjoy them again, warm them up in the microwave for 30-second increments.

Nutrition