Chocolate Banana Spinach Blender Muffins are the ultimate healthy, filling, and flavorful breakfast you can quickly make at home. They’re great for meal prep (and you can’t go wrong with a little chocolate for breakfast!).
Do you ever buy too much spinach?
Maybe I’m the only one, but sometimes I meal plan for the week ahead and have really high hopes for my family to eat healthy. And, usually, we do a pretty good job. I love to buy spinach for both smoothies and salads.
But, there’s almost always too much spinach in the giant bag before it goes bad.
I’ve been on a bit of a mission to reduce our food waste lately. Food prices are rising and there’s nothing more disappointing then throwing away food that’s gone bad.
So, I introduce to you the answer to your spinach problems: Chocolate Banana Spinach Blender Muffins.
When it feels like you’ll never be able to get through that huge bag of spinach, throwing TWO CUPS into the blender for chocolate muffins is really satisfying.
What’s even better is my kids have no idea. None.
So we can all eat a sweet, healthy and filling breakfast, with less food waste. You really can’t lose with these Chocolate Banana Spinach Blender Muffins.
So, what’s so healthy about these muffins?
Here’s my favorite things about these Chocolate Banana Spinach Blender Muffins. They’re made primarily with:
- Spinach (high in iron, vitamins, etc.)
- Banana (fiber, prebiotics, etc.)
- Rolled oats (higher in fiber and protein)
These muffins do include a little oil and sugar, so the texture of the muffins isn’t too stodgy. However, these will not be your light fluffy bakery style muffins. These are fluffy, but they’re also thick and filling.
These feel like chocolate banana oatmeal, in muffin form.
But instead of making oatmeal every morning (or reheating it), these muffins are conveniently grab-and-go making them a great breakfast for families. Or, anyone who likes to meal prep (but also loves to eat a little chocolate for breakfast!).
If you cannot have rolled oats, these muffins can be made with a gluten-free all purpose flour blend instead.
Alternatively, if you already have oat flour you can use that in place of the oats as well.
If you cannot have dairy, these Chocolate Banana Spinach Blender Muffins can be made dairy-free with the use of dairy-free milk (your favorite type) and dairy-free chocolate chips (or omit them).
These muffins are a pretty forgiving recipe. Throw everything in the blender, then bake it up, and you have a healthy breakfast ready for the week ahead with a fruit and a vegetable inside. I call that a win!
So, maybe you’ve got extra spinach… or you’re just looking to make some healthy muffins for your family to enjoy. Give these Chocolate Banana Spinach Blender Muffins a try, and let me know what you think (in the comments, below!).
If you love muffins as much as I do, some other recipes I’d recommend for you to check out are my Pumpkin Chocolate Chip Oat Muffins, Lemon Chia Oat Muffins or Banana Zucchini Muffins.
- 1/4 cup oil (canola or vegetable)
- 1/2 cup white sugar (or 1/3 cup maple syrup)
- 1 1/4 cup overripe banana (about 2 1/2 or 3 bananas)
- 2 cups spinach
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups rolled oats (certified gluten-free) or gluten-free all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (dairy-free) *optional
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Preheat your oven to 350. Prepare a muffin pan with non-stick spray.
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To a blender, add the oil, sugar, banana, spinach, milk and vanilla. Blend on high for one minute. Scrape down the sides of the blender with a spatula.
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To the same blender, add the eggs, oats, cocoa powder, baking powder, baking soda, and salt. Blend, again, on high for one minute.
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Carefully remove the blade from the blender. Add your chocolate chips and stir them in with your spatula.
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Fill your muffin pan with the batter (each cavity should be filled about 3/4 of the way full).
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Bake in the oven for 18-21 minutes, or till the tops are springy to touch and a toothpick inserted in the middle comes out clean.
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Let cool, then carefully remove from your muffin pan. Devour!
Stored at room temperature in an airtight container, these muffins will last about 2-3 days on the counter. Or, you can store them in the fridge where they’ll last up to a week.
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