Blender Spinach Banana Muffins at home
- Yield 12
- Prep 13 minutes
- Cook 17 minutes
- Total 30 minutes
Blender Spinach Banana Muffins at home is a muffins recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 packed cups (3 ounces) fresh baby spinach
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup maple syrup
- 1/2 cup plain milk (oat milk, almond milk, cow’s milk, etc)
- 2 tablespoons avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (240g) oat flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
Method
Prep the oven. Warm oven to 375°F. Line a 12-cup muffin tin with paper liners.
Puree Mix the spinach, bananas, maple syrup, milk, oil and vanilla in a blender. Pulse until smooth. Tip in the remaining ingredients and pulse until just combined, pausing to stir the ingredients and scrape the sides of the blender if needed.
Roast Tip the batter out evenly into the 12 muffin cups (they should be nearly full). Roast for 14-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Plate Move the pan to a wire rack and let the muffins cool for at least 10 minutes. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months. Plate and enjoy!
